The effect of using Mentha spicata  extract (water and alcohol) in Kariesh cheese making at concentration of (0.025, 0. 05 and 0.1%w⁄ w) and its effect on its chemical composition, microbiological properties, yield, rheological and sensory characteristics was investigated. The results revealed that, the addition of menthe extract either water or alcohol extract decreased the total solids content of resultant cheese compared with control. The same behavior was in Protein, salt and ash content. The lowering in Some Rheological characteristics were observed in treated cheeses. Kariesh cheese made with 0.05% v/v in both types of extraction gained high sensory evaluation scores either it was fresh or after 30 days compared with control cheese. In addition, cheese made with Mentha spicata  extract (alcohol or water) 0.1% had the lowest number of microbiolgical properties either fresh or 30 days compared with other treatments and control cheese. furthermore, extension shelf life reached 30 days with the Mentha spicata extracts as compared with control cheese .No abnormal flavours were detected as well the bright white colour of cheese is not changed .recommended to added 0.05 water extract from sensory evaluation and economic point view.