Twenty-two different spices were purchased from local market of Damietta and it were added in two form (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on physicochemical, organoleptic and microbiological properties of Ras cheese in fresh, after salting, 2, 3, 4 and 5 months, respectively. The pH values ranged from (5 - 6) in all treatments. The moisture content and the weight of cheese wheels gradually decreased for all treatments at the end of storage period. The percentage of decreasing in the weight of control sample was 25.7%, and the best sample was in crushed white pepper (17.14%), the worst samples in the losing weight was 30.77% in Nutmeg. The best treatment of Ras cheese for flavor with whole grain of cumin, the addition of Basil gave the cheese a new taste and demonstrated the taste of salt. The flavor decreased in cheese with black cumin and it was the worst flavor in Fenugreek. The best texture appeared in the cheese with basil and the worst result was in cheese with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color in black pepper and the worst score was in capsicum. Generally, the highest score was in treatment with cumin, but the worst result was in Ras cheese with sumac. The microbiological analysis showed that, comparing the whole spice with crushed spices it was found that, crushed spices was better than whole spices in the case of the decreasing of microbial load. The best of crushed spices which decrease total bacterial count was black pepper (24.10%), total fungal count was caraway (29.24%) and lactic acid bacteria was white pepper (33.08%), respectively.