Concentrations of elements (Fe, Mn, Zn, Cu, Pb, Cr, Ni, Na, K, Ca and Mg) in cheese samples were analyzed using flame and graphite furnace atomic absorption spectrometry after microwave digestion. The order of levels of the elements in the samples was determined to be Na > Ca > K > Mg > Zn > Fe > Pb > Mn > Cr > Ni. The concentration ranges in the samples were found to be 4.1-12.5, 0.28-1.1, 8.8-13.2, 0.10-0.27, 0.14,-1.2, 0.02-0.62, 0.18-0.34, 3957-6558, 305-362, 3473-4556 and 28.9-127 mu g/g for iron, manganese, zinc, copper, lead, chromium, nickel, sodium, potassium, calcium and magnesium, respectively. High trace metal and mineral accumulation levels in the samples were found in Van otlu cheese for Fe, Ordu cerkez cheese for Na, Kayseri comlek cheese for Mn, Pb, Cecil cheese for Zn, Kars kasar cheese for Cu, Cr, Tokat cheese for Ni, Ca and Erzincan tulum cheese for K, Mg, respectively. (C) 2005 Elsevier Ltd. All rights reserved.