The objective of the present work was to increase calcium content of Karish cheese by means of adding calcium chloride of high calcium casein co-precipitates (HCCCP) to cheese milk. In treatments 1 and 2 (T1 and T2) calcium was increased to 200 mg/100 ml of cheese milk, while in treatments 3 and 4 (T3 and T4) calcium was increased to be 300 mg/100 ml of milk. Calcium chloride was used in T1 and T3, while HCCCP was used in T2 and T4. The attained results revealed that the control fresh cheese had the lowest significant yield (26.17%), while the highest yield was recorded when calcium chloride was used since the values in T1, T2, T3 and T4 were 33.14, 31.26, 37.67 and 33.15% respectively. Cheese from T3 and T4 had the highest values for total solids, protein, SN/TN, ash and calcium, whereas the values were the minimum in control cheese ( C). This was the same with acidity, whereas the trend of pH was the opposite. The differences in most cases were statistically significant (P≤0.05).Fortification of cheese milk with calcium increased hardness, cohesiveness, gumminess and chewiness of cheese and decreased adhesiveness and springiness. T3 and T4 were more effective in this respect as well as had adverse impact on the organopeltic properties of the resultant cheese. Moreover, the use of HCCCP caused more improving in this respect.