Domiati cheese was made by the traditional method from a mixture of Buffalo’s and Cow ’s milk (2% fat). Milk was salted by 2% salt either singly or as mixtures of sodium chloride and potassium chloride at a molar (ratio) of 2:0, 0:2, 1:1 and 2:1, respectively. The resultant cheese was chemically, microbiologically and sensory evaluated during storage at refrigerator temperature for 30 days.The results indicated that the use of sodium chloride and / or potassium chloride had no significant effect on the acidity, salt, salt in serum, fat, fat in dry matter and total nitrogen of fresh Domiati cheese. However, soluble nitrogen and soluble nitrogen coefficient increased significantly with substitution of sodium chloride by potassium chloride. By prolonging the storage period, cheese yield and moisture content decreased significantly. In contrast, acidity, salt, salt in serum, fat, total nitrogen, soluble nitrogen and soluble nitrogen coefficient increased significantly for all treatments. Domiati cheeese salted with sodium chloride and / or potassium chloride had no apparent effect on the total bacterial count, lactic acid bacteria, proteolytic bacteria and yeasts & molds of fresh Domiati cheese. Likewise, these microorganisms counts increased during the storage period. In general, no tested samples of the resultant cheese were rejected by the consumers.