Milk samples were collected from dairy cows herd to study impact of three feeding systems on their suitability for making a good quality Ras cheese. The attained results revealed that the differences in TS, fat and protein contents of cheese milk due to the applied treatments were significant with the highest values in milk from treatment (I) followed by those from treatments (II) and (III) respectively. The corresponding values for the yield of fresh cheese were 14.49, 13.76 and 12.42% and for the ripened cheese were 12.32, 11.56 and 9.89% respectively. The six months old cheese from treatment (I) contained the highest values of moisture, fat/DM, protein/DM, salt/DM, TVFA, SN/TN and NPN/TN. These figures were accompanied by the highest scoring points for flavour (50.6 out of 60 points), body and texture (28.8 out of 30 points) and appearance (9.6 out of 10 points). Less scoring points were given for the sensorial properties of cheese of the same age from treatments (II) and (III) respectively
