Effect of incorporation of thyme powder in making block processed cheese was investigated. Thyme powder was added in 0.1, 0.2, 0.3, 0.4 and 0.5% as a substitution in the base blend of Ras cheese. The processed product was tested for chemical composition (total solids, fat, total&soluble nitrogen, ash, salt and total volatile fatty acids) in fresh cheese. Physicochemical properties (pH, meltability, and oils separation) and sensory attributes were examined in the fresh processed cheese and throughout 3 months of storage at refrigerator (5ºC) or room temperature (25ºC). Incorporating thyme powder decreased TN, ash, salt in the resultant block processed cheese. Higher pH values with an increase in oil separation and firmness were noticed in cheese with thyme powder. The effect was more noticeable by increasing thyme powder in the blend. The SN and meltability were lower in the treatments with thyme powder than that of the control treatment. All processed cheese treatments were acceptable, and the addition of thyme powder in the blend up  0.1% to 0.3% improved the body & texture and enhanced the flavor and resulted in a better organoleptic quality. Storage of block cheese samples lowerd the pH values, meltability and sensory quality, while SN, oil separation and firmness increased.