Two types of starters were used on the coagulation process during kariesh cheese making. The first starter consisted of non-exopolysaccharid producing bacteria (EPS^_) and considered as control. The second starter consisted of exopolysaccharid producing bacteria (EPS⁺). Resultant cheese was stored in refrigerator at 4 ◦c for the end of its shelf life. Samples in three replicates were taken at two intervals (zero time, 15 days) then chemically, rhiologically, microbiologically and sensory evaluated. Results revealed that there were an obviously enhancing effect on kariesh cheese fermented with (EPS⁺) and this enhancement was reflected in many cheese characteristics  . There were a clear increase on the moisture content, adhesiveness, gumminess, chewiness, softness and the curd tension. Also, the use of EPS⁺ in the coagulation process decreased the curd synersis, pH values either in the beginning or the end of cheese shelf life. On the other hand, the total bacterial counts of the cheese fermented with EPS⁺ were higher than those in control, all treatments were free from coliform bacteria. Also, the presence of moulds and yeasts was varied between all cheese treatments and the cheese fermented with EPS⁺ gained the higher content either on the beginning or during its shelf life. In addition EPS⁺ cheese treatment gained high sensory evaluation scores than control throughout its shelf life. From these results we can deduce that, there was great chance to enhance the kariesh cheese properties and increase its yield by using EPS⁺ on the coagulation process during its making.