Domiati cheese was made by the traditional method from a mixture of buffalo’s and cow ’s milk. The resultant cheese was chemically, microbiologically and sensory evaluated during storage at refrigerator temperature for 30 days. The results indicated that the cheese yield, moisture, salt and salt in serum of fresh Domiati cheese decreased significantly with decreasing salt concentrations in cheese milk. However, acidity, fat, fat in dry matter, total nitrogen, soluble nitrogen, soluble nitrogen coefficient increased significantly in fresh Domiati cheese with decreasing salt concentration in cheese milk. The different salt concentrations added had no significant effect on the fat percent in dry matter of fresh Domiati cheese. By prolonging the storage period, cheese yield and moisture content decreased significantly. In contrast, acidity, salt, salt in serum, fat, fat in dry matter, total nitrogen, soluble nitrogen and soluble nitrogen coefficient increased significantly for all treatments. The total bacterial count, lactic acid bacteria, psychrotrophic, proteolytic bacteria and yeasts & molds of fresh Domiati cheese decreased with an increasing salt concentration in cheese milk. On the other hand, these microorganisms increased in numbers during the storage period. In general, no tested samples of the resultant cheese were rejected by the consumers.