Karish cheese is acid coagulated traditional Egyptian cheese and it exhibited undesirable textural characteristics. Therefore, Exopolysaccharide (EPS) producing Lactobacillus (Lb.) paracasei S12, Lb. paracasei S8, Enterococcus (Ent.) durans S27 and Ent. hirae S9 were used as adjunct cultures in manufacturing of Karish cheese. The effect of these adjunct cultures on the moisture content, fat, pH, yield, proteolytic activity, texture profile and over all sensory acceptance were studied. The moisture content in Karish cheese was significantly increased when EPS starter cultures were added particularly with two strains of enterococci. No significant changes were found in fat content and pH values between different Karish cheese treatments. The range of Fat/dry matter was between 3.57 to 5.67%. Cheese yield increased by 1.5 to 4% as a result of adding EPS producing cultures. Also, values of texture profile of different Karish cheese treatments were enhanced. Karish cheese manufactured with Ent. durans S27 had the highest proteolytic activity and had the lowest overall sensory acceptance score. The results of this study indicate that Lb. paracasei S12 and S8 and Ent. hirae S9 are recommended as adjunct cultures for manufacturing of Karish cheese.