The impact of some flavouring agents to formulation ingredients on the quality of white cheese spread was studied. Seven treatments were made by adding of astmobli, Cheddar cheese, Ras cheese, cream and mixture of Cheddar cheese and cream tastes to cheese blends at 0.03%,  whereas green pepper (Capsicum annum) at 0.02%. The resultant cheese was stored for 8 weeks at 5 or for 4 weeks at 25°C. The obtained results showed that adding the mentioned additives to cheese blends had no clear effect on pH, total solids, fat, salt, total nitrogen, water soluble nitrogen contents and total viable bacterial count and mould and yeast numbers of fresh white cheese spread and during storage period, whereas adding different flavourings increased TVFA values of cheese. Adding of cream or mixture of Cheddar cheese and cream tastes to formulation ingredients improved the organoleptic properties of white cheese spread.