White soft cheese was made from heated goat's milk (75°C) and Cardamom powder (0.10 and 0.20%) thyme powder (0.10 and 0.15%), and clove powder (0.10 and 0.20%) were added to the cheese curd before whey drainage. The obtained cheese were stored in brine at 6±1ºC and analyzed when fresh and after 15, 30, and 45 days of storage for chemical composition, microbiological quality and sensoric properties. Cheese from different treatments had almost the same moisture, fat, salt and total nitrogen contents, with no significant differences (P≤0.05), but soluble nitrogen (SN) and Non-protein nitrogen (NPN), were less in cheese with different additives as compared with control. The acid- base titration revealed that the (αdpH) decreased gradually during storage. However, cheese with (0.20%) cardamom showed higher (αdpH) compared to other treatments. Cheeses with added cardamom developed less acidity than cheeses from other treatments. Addition of the tisted spices decreased the total viable count (TVC) and yeast and moulds (Y&M) with no effect on psychrophillic counts in cheese compared to control. However, coliforms were present in cheese from different treatments except in cheese with 0.20% clove or 0.15 % thyme where it disappeared after 45 days. Sensoric evaluation showed that the addition of cardamom, thyme and clove powder decreased the total scores of judging especially for body & texture and appearance compared to control. Cardamom was given the highest scores, while thyme recorded the lowest scores. White soft  cheese could successfully made from goat's milk, tested spices powder could be used as natural preservatives and improved the flavour of goat's cheese, especially clove and cardamom powder, (0.10 and 0.20%).