This study aimed to improve the properties of white soft cheese made from goats’ milk by adding spice essentialoils at concentrations of 75 & 90 ppm cardamom, 50 & 75 ppm thyme and 40 & 60 ppm clove to goats’ milk. Allresultant cheeses were compared aganist that made from buffalos’ milk (control I) and goats’ milk (control II). Thequality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic propertiesduring storage at 6±1ºC for 45 days. The results revealed that additives at two concentrations of essential oilsinsignificantly affected percentages of moisture, salt/ moisture and fat/dry matter. Moisture % significantly decreased(P≤0.05) while fat and protein % increased during storage period at 6±1ºC. Values of titratable acidity (TA), watersoluble nitrogen/total nitrogen (WSN/TN), non protein nitrogen/total nitrogen (NPN/TN) and total volatile fatty acids(TVFA) for all treated cheeses were significantly lower than control II during pickling period. Increasing the proportionof spice essential oils had a marked effect on the same properties. The TA, WSN/TN, NPN/TN and TVFA incheese samples increased, while the pH values decreased continuously during storage period (P≤0.05).The hysteresis area, expressed as ∫ αdpH values, of control II was lower than goats’ cheese samplestreated by cardamom, thyme and clove essential oils during the pickling period. The rate of decrease in thehysteresis area of control II was higher than that of control I. Statistically, there were significant differencesdue to treatments, pickling period and the interaction between treatments and pickling period (P≤0.05).Addition of spice essential oils decreased clearly counts of different tested microbial groups (total viablecount, psychrophilic bacteria, yeasts& moulds and coliforms) throughout storage period as compared tocontrol II and control I. Spice essential oils added improved the flavour and quality of white soft cheesemade from goats’ milk. Therefore, white soft cheese could be successfully made from goats’ milk withadding cardamom, thyme or clove essential oils, especially clove or cardamom at concentrations of 40 and75 ppm, respectively and with storage at 6±1ºC for 45 days.