This present study aims to make a Senegalese traditional fresh cheese by replacing expensive animal rennet, by the leaves of Carica papaya L. It aims to see if these leaves can be used, and to what degree, to coagulate milk and to make cheese. Thus, different proportions of ground papaya leaves (3, 5, 7 and 10 g) were used for coagulation of fresh cow milk. The results showed that indeed, these sheets have a property of coagulating milk. Clotting time of milk in the respective quantities of coagulant used is an average of 25, 20mn35s, 16mn and 14.5 minutes for on liter of milk. The protein levels of cheeses obtained from milk are used on average 28.9 g / l, 23.7 g / l and 10.57%. These values are very low compared to the result of Kora in 2005 which is 33.65% of protein in cheese traditional Fulani in Benin for milk with a 31.55% dry matter. The organoleptic characteristics are also questionable from the slightly bitter taste conferred cheese.
