Mozzarella is a soft cheese from the pasta filata group, which is characterized by being immersed in brine, an aqueous solution of salt, CaCl2, hydrochloric or citric acid, after production. Immersing the mozzarella in the brine prevents the surface of the cheese from drying out with the simultaneous interaction of the ingredients of the cheese and the brine. Additionally, the quality of the brine as well as the added ingredients can affect the sensory properties of the cheese. The addition of spices such as garlic, rosemary, oregano, basil and mint is most often used to improve the sensory properties of cheese. Three batches of mozzarella type cheese were produced and the cheese was stored in three types of brine: 1) aqueous solution of citric acid (0.5 g/L), 2) aqueous solution of citric acid (0.5 g/L) and calcium chloride (5 g/L), 3) aqueous solution of citric acid (0.5 g/L), calcium chloride (5 g/L) and water extract of basil (20 g dry basil/L). Sensory analysis was performed on days 0, 5, 10 and 15. Descriptive sensory analysis revealed statistical significance (p<0.05) for the parameters of aroma, section, texture, smell and taste. The best grades are awarded to mozzarella in an aqueous solution of citric acid and calcium chloride.