The effect of rennet paste on soft cheese making and quality was investigated. Two different calf rennet pastes (CRP1 and CRP2) were used. The rennet clotting time (RCT) increased as the fat content of the salted milk increased. Skim milk samples containing 12 % NaCl with CRP2 decreased, compared with the CRP1. The cheeses made by using the different rennets did not differ in their moisture, protein and fat content or in the total nitrogen, which resulted from proteolysis. The cheese produced with rennet CRP2 had the highest lipolysis than the cheese made with CRP1. The FFAs in the soft cheese made with CRP2 rennet paste was higher than the cheese made with CRP1. The value of TVFA increased during cheese ripening. The higher concentration of TVFA might be attributed to higher degree of fat hydrolysis being occurred by residual activity of enzyme and microflora. Fresh cheese showed the lowest thiobarbitutic acid (TBA) value compared to ripened cheese. Cheese produced by CRP2 showed higher TBA values than that of CRP1 cheese sample. There was a remarkable inhibition in the growth of spore forming bacteria and yeasts & moulds. The α₁-I- casein band was found in all cheese samples. Sensory quality attributes of cheese were improved with the prolongation of the ripening period. Ripening of cheese resulted in better flavor as well as body and texture.