In many countries, cheese is a highly valued dairy product that, due to its high nutritional value, is recommended in the regular diet of every individual. Cheesesmade by the traditional method using indigenous technologies are especially valued and represent the culture and tradition of some country. Janj cheese has been produced by such a traditional technology and it is the research subject of this study. The aim of this study was to examine the influence of the addition of selected plant species (Origanum vulgare, Ocimum basilicum, Petroselinum crispum, Rosmarinus officinalis and Allium schoenoprasum) at concentrations of 0.5% and 1% on the sensory properties of Janj cheese. A team of five evaluators performed sensory analysis of the tested cheese samples using a 5-point scoring system (1 = very considerable deviation from expected quality to 5 = no deviation from expected quality) to assess appearance, color, odor, taste, and texture. The addition of selected plants gave positive results and had statistically significant (p<0.05) effects on the sensory properties of the tested cheeses. The highest scores were given to samples with Origanum vulgare and Allium schoenoprasum in both batches, i.e., with both concentrations (0.5 and 1%), and therefore the production of this type of cheese is recommended with the addition of these plant species.
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