In this study, kariesh cheese was manufactured with different concentration of Aloe vera gel (15, 20, and 25%). the chemical composition of Aloe vera gel was determined. Also chemical, antioxidant, microbiological and sensory properties of kariesh cheese was measured in fresh and during storage up to 28 days at 4°C±2. Treatments showed good quality prarameter, and good stability in fresh and during storage period with values very close to the control (T₁) one. Moreover sensory evaluation showed that all treatments were accepted specially addition of 15 aloe vera (T₂). Total bacterial counts (TC) demonstrated that at high concentrations of Aloe vera gel (20 and 25%) in a dramatic fall in the levels of total bacterial counts, take pleace.