The effect of two fat replacers Simplesse^®100 (as protein based fat replacers) and Slendid^®200(as carbohydrate fat replacers) on the chemical composition ,rheological, microbiological and sensory qualities  of low-fat Munster-like cheeses was investigated throughout the ripening period . The low fat cheese samples made with fat replacers were compared with full and low fat cheeses counterparts as controls. Cheeses were evaluated at 0, 30 and 60 days of ripening. The yield, moisture content and titratable acidity of the cheeses made with fat replacers were higher than those of low fat control cheese, whereas protein and total solids contents were lower. The used fat replacers had no effect on the proteolysis during cheese ripening, but enhanced the lipolysis. The use of fat replacers increased lipolytic bacteria and decreased yeast and moulds counts. Using of fat replacers decreased the hardness, adhesiveness, cohesiveness, gumminess and chewiness, and increased springiness. The sensory properties of  low fat Munster-like cheese were improved by addition of fat replacers to the cheese milk.