Kariesh cheese was made from pasteurized cow skim milk, acidified by yoghurt starter divided into three equal parts in addition to the control. Three types of spices and herbs oils were added, namely: Nigella (Black cumin) oil, cumin oil and clove oil, 0.5%, 0.75% and 1.0% respectively. Kariesh cheese was analyzed for chemical, microbiological and sensory characteristics when fresh and during refrigerated storage (5±2°C) up to 30 days. Gross composition of the resultant cheese samples was within the Egyptian for kariesh cheese. The pH values were decreased during storage period in control, but all treatments had lower pH values with increase ratios of spices and herbs oils. Kariesh cheese made with yoghurt starter (control) had less total solids, pH values, but an increase in titratable acidity, fat, total protein, SN was detected during storage period. The highest values of SN, TS, fat and total protein were observed in treatments (T2 and T3), and increased during storage period. The total bacterial count (×10⁴) in control (2.65), T1 (2.80, 2.05 and 2.25), T2 (2.60, 2.90 and 2.65) and T3 (2.50, 2.78 and 2.60) and increased gradually during the storage. Coliforms were not detected during storage period, mold and yeast content also were not detected when fresh cheese in control and all treatments, but at the end of the storage period they were lower in all treatments T1 (1.02, 0.76 and 0.35), T2 (0.95, 0.85 and 0.52) T3 (0.80, 0.60 and 0.30) compared to control (1.77). Sensory evaluation of fresh kariesh cheese manufactured by adding 0.75% and 1% oil (T1, T2 and T3) gained higher score for appearance, body and texture and flavor than control at fresh cheese.