In this study, the ripening levels that were obtained by utilizing some nitrogen fractions, and chemical quality parameters and histamine contents in dry Tulum cheese sold in Elazig were investigated. The material of the study consisted of 40 Tulum chesses. The samples were analysed. The chemical parameters were found as, acidity (as l.a) 1.80±0.38%; pH 5.10±0.40; aw 0.930±0.030; dry matter 54.94±5.13%; oil 27.35±6.85%; oil in dry basis 49.15±10.53%; salt 3.29±0.60%; salt in dry basis 7.19±2.83%; ash 3.37±0.91%. Nitrogen fractions were found respectively as, average total nitrogen 3.25±0.299%; protein 20.76±1.934%; water soluble nitrogen 0.795±0.162%; TCA-N 0.4982±0.092%; PTA-N 0.1743±0.065% and ripening index 24.58±5.48%. The histamine analyses of cheese samples were carried out by ELISA. The minimum histamine amount was found as 6.78 mg/100g, maximum histamine amount was found 251 mg/100g and the average amount of histamine was found 70.65 mg/100g. The results showed that, there was a high positive correlation between the ripening index and histamine content (P<0.001). As a result, considering histamine content of the cheeses, it was seen that some samples contained level of histamine that may effects human health negatively. In order to take histamine formation under control, the pasteurization of milk that will be processed to cheese, using of starter cultures, prevention of microbial contamination, and compliance to hygiene rules during production and storage are of importance in point of reliability of the product.