Domiati cheese was manufactured using traditional method and UF-technique. All fresh samples of Domiati cheese were evaluated for the appearance, flavour, richness, spreadability and overall acceptance. The gross composition such as total solids, fat, total nitrogen, salt, ash, soluble nitrogen, acidity and ripening indeces of samples were determined. Amino acid and mineral content were assessed. The nutritional aspects such as protein efficiency ratio (PER), biological value (BV), and net protein utilization (NPU) of Domiati cheese made by the two methods were also calculated. Using UF technique produced an end product of Domiati cheese with much higher contents of protein, fat and ash compared to that Domiati cheese made traditionally. A slight difference was found between the two methods on their contribution for daily requirements of essential amino acids for children and juveniles, which the contribution of UF-Domiati cheese was higher than that of the traditional one. Also, the samples of UF-Domiati cheese showed higher findings of BER, BV and NPU than those calculated for the samples of traditional Domiati cheese.