In this study, it was aimed to determine the species level of Staphylococcus spp. in 104 organic milk and dairy products, and the presence of their enterotoxins, antibiotic susceptibility and biofilm formation in the isolates. Vitek 2 compact bacteria identification system was used to identify the isolates detected by classical methods. Determination of the presence of staphylococcal enterotoxin was carried out with the ELFA method in the VIDAS device. Tube method was used to determine biofilm production and the disk diffusion method was used to determine antibiotic susceptibility in the isolates. S. aures was isolated only from white cheese samples. S. equorum, S. hominis subsp. hominis and S. sciuri in white cheese samples; S. saprophyticus and S.xylosus in the dil cheese samples; S. carnosus subsp. carnosus and S. caprae in kashar cheese; S. haemolyticus and S. hominis subsp. hominis in goat cheese samples were found. The presence of CNS couldn’t be detected in milk, yoghurt, butter and kefir samples. Staphylococcal enterotoxin at the level of 1.92 % were found in the isolates detected. In S. aureus isolates cefoxitin (methicillin) and gentamicin resistance were found in 50% and 25%. S. aureus, S. sciuri, S. carnosus, S. hominis and S. xylosus isolates were resistant to at least two or more antibiotics (multiple resistance). The weak and moderate biofilm formation rates of S. aureus isolates were 75% and 25%, respectively; in CNS, these values are 53.8% and 46.2%, respectively. None of the isolates were able to form strong biofilms. No biofilm formation was detected in milk, yoghurt, goat cheese, butter and kefir samples. In this study, it was revealed that Staphylococcus spp. and enterotoxins could be found in organic milk and products. These results can be used in risk analysis of organic dairy products.