Chemical preservatives and antimicrobial substances are widely used in the dairy industry, especially in the production of cheese, but their use has not been well received by consumers recently. In this sense, the addition of spices can be an alternative. The aim of this work was to investigate the influence of the addition of spices (basil and chive) on the physico-chemical and sensory properties of cooked cheese and on its microbiological quality. The cooked cheese was produced from full-fat cow's milk in 3 batches, and the produced cheeses of the same batch were divided into 3 groups: cooked cheese without spices (control), cooked cheese with the addition of chive and cooked cheese with the addition of basil. The physico-chemical analyzes of the cheese included the determination of the content of dry matter, milk fat, protein, salt and pH value. To determine the microbiological quality of spices and cheeses, microbiological analyses were carried out for the presence of Salmonella spp., sulphite-reducing clostridia, Escherichia coli, Listeria monocytogenes, yeasts, molds, as well as the total number of aerobic bacteria. Sampling of cheese for microbiological analyzes was carried out immediately after production and after 45 days of storage in the refrigerator. A panel of 5 expert evaluators evaluated the sensory properties of the cheese using a scoring system with a maximum score of 20. The addition of spices had no influence on the physico-chemical properties of the cheese, but it had a positive effect on the sensory properties of the cheese. The microbiological quality of the spices directly affected the microbiological quality of cheeses. The conditions during cheese storage in the refrigerator are suitable for the growth and multiplication of yeasts and molds.