The effect of adding germinated fenugreek seed flour (GFS) (Trigonella foenum-graecum) on the physicochemical, microbiological, rheological, and sensory properties of bio UF-labneh cheese was studied. GFS was added at 0.5% (T1), 1%, (T2), and 1.5% (T3). to UF-retentate used in making labneh cheese. The addition of GFS resulted in a significant effect on fibers, protein, ash, moisture, pH, total antioxidant activity (TAA), Total phenolic content (TPC), starter culture, vitamins, minerals, and water Holding Capacity (WHC) contents of labneh cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments by added GFS up to 31 days of cold storage, however, they appear in control after 21 days. Results also showed a decrease in the numbers of TCB numbers with an increase of adding GFS, compared with the control. Gradual increases in TPA properties was observed with the increase of GFS, while an opposite trend was detected in the acidity, tyrosine, tryptophan, Total volatile fatty acids (TVFA), and Peroxide value. For all of the above, it is recommended to add GFS, especially in proportions of 0.5 or 1% to the bio-Uf-Labneh cheese, as it showed high sensory properties similar to control cheese and superior to it during the storage period. The product was functional, hygienic, and has a high quality.