The purpose of this study is to assess the microbiological characteristics of white cheese supplemented with Ziziphus spina-christi and Cinnamomum zeylanicum essential oils during the storage period. The cheese was made from warmed (45°C) raw cow milk with Ziziphus spina-christi and Cinnamomum zeylanicum oils added, and after manufacture, the cheese was kept in sterile plastic bags at 4°C for 21 days, and microbiological tests were performed at 1, 7, 14 and 21-day intervals. Results showed that total viable bacteria (TVB), Staphylococcus aureus, and yeasts and moulds counts were significantly lower in cheese supplemented with both oils, according to the findings. The concentration of oil had a significant effect on the counts, with TVB, S. aureus, yeasts and moulds, and coliform bacteria counts being significantly higher in the control cheese and significantly lower in the cheese supplemented with 0.5% Ziziphus spina-christi oil. The storage period of cheese made with Ziziphus spina-christi and Cinnamomum zeylanicom oils had a significant effect on TVB, coliform bacteria, and S. aureus counts. The microbial counts were significantly affected by the concentrations of 0.3% and 0.5% Ziziphus spina-christi oil during the storage period, except for yeasts and moulds, which were unaffected by the 0.3% Ziziphus spina-christi oil. The counts of microbes in cheese supplemented with 0.3% and 0.5% Cinnamomum zeylanicom oils decreased significantly as the storage period progressed. The study concluded that essential oils, as natural antimicrobials, could be useful in preserving cheese made traditionally from raw milk without the addition of starter culture.