This study was conducted to determine some physicochemical (Protein, Fat, Total Solids, Salt, pH and Acidity)% and sensory characteristics (Flavor, Body and Texture, Appearance and Color, and Acceptability) of Iranian white brined cheese which made from different types of milk (sheep's, cow's or mixture of two) during ripening period (5, 30, 60 and 90 days). Ripening periods had a significant effect (P<0.05) on some traits including; Protein, Fat, Total Solids, Salt, pH, Acidity and Flavor except for Body & Texture, Appearance & Color and acceptability. All physicochemical properties except for acidity and salt decreased but all sensory properties increased during ripening periods. Totally the results showed that cheeses made from sheep's milk had the best quality among all treatments
