The aim of this study is to study the effect of adding moringa on the quality and properties of Halloumi cheese made from cow milk without moringa as a control (T1), added 3% moringa oleifera leaves powder extraction (MOLPE) in milk (T2) and added 3% moringa oleifera leaves powder (MOLP) in weight curd cheese before pressed (T3). The second treatment had a higher yield % due to the addition of MOLPE. However, the milk required / kg Halloumi cheese was less in yield than other treatments. Treatment (T2) had a higher total solid (TS), fat, protein, water-soluble nitrogen (WSN), salt, salt in moisture, ash, antioxidant, Iron content, gumminess, and chewiness, than other treatment. The iron content of T2 increased from 0.85-9.02 mg/100g. From 10 -15mg, Iron is required on daily basis for growing children and nursing women thus eating 175g of Halloumi cheese T2 can provide 15.79 mg iron on a daily basis 100% requirement of nursing women and children of iron. Fortification cheese with dry leaves powder and extract of Moringa oleifera can resolve the problem of iron deficiency in women aged 15-50 and children in the primary school of the world's population suffer from anemia. Evaluation of total bacteria counts in fresh Halloumi cheese samples was decreased 3.37, 2.03, and 1.88 (log CFU / g) for cheese made from T1, T2, and T3, respectively. This might due to the high phenolic and antimicrobial compound content of Moringa. The total sensory evaluation in all treatments was not significantly affected by each other.