In this study, the usability of microbial esterase/lipase preparation having a brand name "Piccantase A" in order to accelerate of ripening and form of sheep milk cheese flavour in the white cheese produced from cow milk. At first raw milk was divided into four equal parts. The first one was used for control and the enzyme of Piccantase A was added to the other three parts at the level of 2 g/100 I milk (A), 3 g/100 1 milk (B) and 4 g/100 l milk (C), respectively. Then they were processed to white pickled cheese. Physical, chemical and sensorial analysis were made on the cheese samples in the 0, 15, 30 and 45 th days of storage. From the results it was found that the addition of the enzyme of different levels resulted in an increase (p<0.01) only on the Total Volatile Acidity content of the samples. Depending on the increase of enzyme concentration TVFA concentration was found to be higher. But, it doesn't affected the other characteristics of cheese samples. Unfortunately, mild piccant flavour which we wanted to get with this enzyme was not obtained according to sensorial properties.