Twenty-two different commercial spices were added in two forms during making of Ras cheese, and examined for their physicochemical, organoleptic and microbiological properties of Ras cheese when fresh, after 1, 2, 3, 4, and 5 months. pH ranged from (5 - 6) in all treatments. The moisture content and weight of Ras cheese wheels decreased in all treatments at the end of the storage. Weight of the control sample was 25.7%, and 17.14% in cheese treated with crushed white pepper. The best treatment of Ras cheese for flavor with whole grain of cumin, on the other side, the addition of Basil resulted in a new salted. The flavor decreased in cheese with black cumin. The best texture appeared in the Ras cheese with basil, compared with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color was obtained for Ras cheese with black pepper. The highest score was in treatment with cumin. Microbiological analysis showed that crushed spices were better than whole spices in the case of the decreasing of microbial load. The best of crushed spices that decreased total bacterial count (TBC) was hot pepper (24.10%), total fungal count (TFC) was caraway (29.24%) and lactic acid bacteria (LAB) was white pepper (33.08%), respectively.