The intrinsic characteristics of soft cheeses are perfect for L. monocytogenes growth because they are slightly acidic, have a high moisture content and a high water activity, and have a high fat content which can play a protective role for the organism against control treatments, and also because they contain high amounts of available nutrients. Thusthe study aimed to determine the effect of different salt concentration (zero, 10%,15% and 20%, w/v) at different storage time ( zero , 7 , 15, 30, 60 and 90) days on survival of L. monocytogenes artificially contaminatedin manufactured soft white cheese. Results revealed that addtion of NaCl at concentration of 15 % for at least 30 days or 20% for 15 days during cheese manufacturing and storage at 4^o C could prevent survival of L. monocytogenes before consumption of cheese.