Three types of white cheese namely Domiati, Akawi and Halloumi were madefrom goat's milk using yoghurt starter consisting of Streptococcus thermophilius and Lactobacillus delbrueckii sub sp. Bulgaricus (1:1) as a starter and rennet with addition of sodium chloride and calcium chloride. The three types of cheese were kept in refrigerator at 5^oC for chemical analysis (fresh and after 15 and 30 days). The current study showed variations in yields, recovered protein, TS and fat which significantly increased in the three types of cheeses, while fat/DM, TVFA's SN/TN and NPN/TN of the three types of cheeses made from goat's milk were not affected significantly. Organoleptic properties of Domiati, Akawi and Halloumi cheeses differed in the score points for flavors, body and texture, saltiness and appearance. Fresh Akawi cheese gained the highest record in flavor and body and texture. It could be also noticed that the organoleptic properties slightly improved by pickling of the three types of cheese.