Traditional meat and dairy products are widely consumed in Kosovo, but information on their microbiological safety, particularly regarding coagulase-positive staphylococci and Staphylococcus aureus, remains limited. This study evaluated the occurrence and levels of coagulase-positive staphylococci in 212 samples of six traditional products: suxhuk, salsiҫe, kremviҫe, gjiza, paprika in cream, and soft cheese. Enumeration was performed according to ISO 6888-1:2021, followed by species-level identification using MALDI-TOF MS and additional phenotypic confirmation. Statistical analyses explored associations between contamination levels and technological treatment, storage conditions, pH, water activity, packaging, and intended mode of consumption. Overall, 105 of the 212 samples were positive for coagulase-positive staphylococci, of which 47 were confirmed as S. aureus. Contamination levels varied considerably among product groups, with the lowest levels observed in commercially heat-treated kremviҫe and higher levels in non-standardized products. A study-specific semi-quantitative risk characterization identified salsiҫe, gjiza, paprika in cream, and soft cheese as having comparatively higher risk profiles. The findings indicate that inadequate process control, inappropriate storage, and limited labeling may contribute to staphylococcal contamination in traditional foods and highlight the need for improved hygienic practices, standardized processing, and strengthened microbiological monitoring.