kariesh cheese is one of the most traditional Egyptian dairy products, it is known since the phararonic era. Parsley is an important source of phytochemicals such as phenolic, flavonoid compounds and vitamins. Hence, the aim of this study was to produce functional kariesh cheese supplemented with dried parsley by using low sodium salt. Chemical composition of parsley were studied. Furthermore, the effect of addition parsley in Kariesh cheese on physicochemical properties, microbiological count, rheological and sensory properties were evaluated. Results from HPLC showed that parsley contains high percent of rosmarinic, benzoic, E-vanillic & ellagic acids and hesperidin. Also, parsley has found to contain a variety of water soluble vitamins like nicotinic acid, B12, riboflavin and vitamin C. Kariesh cheese was made from skim milk supplemented with parsley (0.25, 0.5 and 0.75 %), and/or 1% low sodium salt (LSS) as substitution for commercial salt. Results indicated that moisture decreased whereas fat and protein contents increased with increasing adding ratio of parsley. Total bacteria count increased in the treatments which have LSS, where it was lower than the other treatments that contain parsley. In textural profile analysis, adding LSS with parsley caused increase in hardness, cohesnivess, springiness, chewiness and gumminess compared with control. From organoleptic view, all treatments were acceptable but the treatment which contains 1% LSS with 0.5% parsley showed the best organoleptic attributes among other treatments compared with control.