Cheeses are among high- protein containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines from amino acids decarboxylation. Forty five samples of different kinds of commercially processed cheeses made from Cheddar, Ras and Gouda (15 of each) were collected from local supermarkets, Egypt. The concentrations of biogenic amines (Tyramine, histamine and cadaverine) were assayed by using high performance liquid chromatography (HPLC). Cheddar cheese had the highest content of tyramine and cadaverine ( 22.12± 1.35 and 10.36± 0.78 mg/100g,respectively). While, the highest histamine level of 17.43± 1.05 was found in processed Ras cheese samples. In conclusion, comparing the obtained results with the recommended standard by Food and Drug Administration, high levels of biogenic amines in various processed cheeses consumed in Egypt exceeded the permissible value (10 mg%) which seemed to pose a threat to public health.