Kareish cheese was made from skimed buffalo's milk fortified with 1%, 2%, 3%, 4% and 5% sesame hulls. Control cheese and their treatments were stored for three weeks at 5◦ respectively C. The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments weekly. The results showed that moisture and fat were decreased, protein, ash, fiber and vitamin A contents increased with increasing the amount of sesame hulls, while the pH value and soluble nitrogen (SN) decreased during the storage period. Microbiological, examination of kareish cheese, revealed that the total bacterial counts increased until second week, then decreased at the end period storage. However, moulds and yeasts were not detected during the first week then slightly detected at the end of storage period meanwhile, the coliforms were not detected. Kareish cheese containing 1%, 2%, 3%, 4% and 5% sesame hulls was acceptable and of good flavour, body and texture, appearance, while the most acceptable cheese treatments was cheese made by adding 1%-3% sesame hulls. Generally, it could be recommended that the addition of sesame hulls between 1% and 2% in making kareish cheese can be applied.