As a kind of indispensible microbe in cheese， lactic acid bacteria （LAB） can strenthen its flavour and nutrition， and its metabolites can benefit human health. For analyzing the diversity of the LAB in different areas， 14 samples of cheese were sequenced as the objects of this research by combining the LAB specific primers with PacBio SMRT sequencing technology. It was unraveled that 14 LAB genera and 65 LAB species have been detected in cheese samples. Among them， Lactococcus lactis （27.10%） and Streptococcus thermophiles （14.35%） were the dominant species， and there have been obvious differences showed in the structures of the communities of LAB in different samples. Principal coordinate analysis （PCoA） revealed that these samples were divided into three groups and each group has its own distinct LAB community. This possibly could be due to different sites， climate and raw materials of samples. In addition， there has been significant correlation among some low-abundance LAB species like Lactobacillus gallinarum， Lactobacillus plantarum as well as Lactobacillus delbrueckii. This research showed the complexity and diversity of the LAB communities in cheese and that geographical environment and climate had a significant impact on it. Thus， this study aimed to provide some references for the development of LAB resource by studying the diversity of LAB in cheese from different regions.