The effect of thermization and pasteurization on the chemical, microbiological, and sensory properties of Ras cheese was studied. Ras cheese was made from raw, thermized, and pasteurized milk and ripened at 13 ± 2 °C and relative humidity of 80 ± 5% for 3 mo. Cheeses were analyzed when fresh and after 15, 30, 45, 60 and 90 days of ripening for moisture, acidity, fat, soluble protein, total nitrogen, salt, and total volatile fatty acids. Also, cheeses were examined for flavour, appearance, body and texture through 3 mo. Cheese made from raw milk was scored much higher for flavour than those made from thermized and pasteurized milk. Cheese with high total volatile acidity was characterized by good flavour. On the other hand, thermized and pasteurized milk cheeses were characterized by more compact body and smoother texture, particularly pasteurized milk cheese. Few holes and cracks were seen in thermized and pasteurized milk cheese.