In this research, an attempt was made to use a number of starters in order to reach similar sensory characteristics with Ras cheese. The differences between the treatments in the chemical composition were slight, with the superiority of treatment 4 in the percentage of fat on a dry weight basis at the end of ripening, reaching 50.13% followed by control cheese 49.24% after 180 days of ripening. The ripening period had a clear effect on the formation of non-protein nitrogen (NPN) and soluble nitrogen (SN), as their percentage increased with the increase in the ripening period. The non-protein nitrogen after 180 days of ripening ranged from 0.405 in T2 to 0.681 in T3. while the highest soluble nitrogen (SN) content 0.778 was recorded in T4 at the end of ripening. The results showed convergence of coefficients 3 and 4 for the sensory characteristics of the control cheese. T1, T2, and T3 showed the convergent results in texture profile analysis, while T4 recorded the highest value of Cohesiveness, Gumminess and Chewiness index (0.52, 4013 and 2930, respectively) Cheese made from pasteurized milk without a stater had the lowest sensory characteristics.