Lactic acid bacteria (LAB) are responsible for the fermentation process in various foods, with a very important role in the dairy sector and in the production of artisanal coalho cheese, due to their importance in the organoleptic characteristics and may have probiotic potential that will add functional value to artisanal coalho cheese. Therefore, the objective of this work was to evaluate the susceptibility to antimicrobials of the basic BAL of artisanal coalho cheese produced in the Agreste Meridional region of Pernambuco, as one of the stages of evaluation of probiotic potential. A total of 196 colonies with characteristics suggestive of BAL were isolated, where the initial phenotypic tests were performed, obtaining the result of the Gram color test, 162 (82.65%) with morphotypic characteristics of Gram-positive bacteria with morphotypic characteristics 62 (40%) bacilli, 54 (35%) cocci and 39 (25%) coccobacilli. With regard to catalase tests, 155 (79.08%) were catalase negative. From a total of 155 isolates, a total of 134 isolates with BAL characteristics were evaluated for antimicrobial susceptibility which was determined by the disk diffusion method with evaluation of 12 antibiotics. The diameter of the impulse halos was determined and the results were expressed in terms of resistance, moderate susceptibility and susceptibility. Only one isolate was completely sensitive to all antibiotics. Different resistance indexes were presented where the highest indexes were cefoxitin (89.55%), penicillin (63.45%) and meropenem (54.47%). There was no antibiotic with 100% resistance and sensitivity rates. The results obtained in this study demonstrate the presence of sensitivity in the BAL, meeting the standards protected by ANVISA, and they can be used for tests to evaluate the probiotic potential.