Domiati cheese curd was pickled in pasteurized salted whey (11%) with different ratios of NaCl : KCl (1:0, 3:1, 1:1, 1:2, 1:3 and 0:1, w/w), and stored at 15+3^oC for 6 weeks. Increasing the replacement of NaCl by KCl slightly affected the pH value, acidity and moisture content, while the degree of protein hydrolysis as indicated by soluble nitrogen in cheese was increased. The Na content considerably decreased with increasing the substitution and Na/K ratio in the resultant cheese during storage. Domiati cheese pickled in 3:1 and 1:1 NaCl/KCl ratios gained high scores during storage, while higher ratios of KCl badly affected the flavour. The replacement of Na by K salt did not affect the count of different microbial groups in the resultant cheese.