The aim of this study was to determine the influence of different Helis (Prangos sp.) ratios on chemical, biochemical and sensorial characteristics of Van herby cheese during ripening (at 4 +/- 1 degrees C for 90 d). Dry matter content in cheese samples slowly decreased during ripening. Content of dry matter, fat and protein decreased in proportion to herb ratio increases in cheese. The salt content of all cheeses similarly changed during ripening. Titratable acidity significantly (p < 0.05) increased until 60 days of ripening and then, acidity decreased. Titratable acidity slightly increased with addition of herb into cheese samples. The increase of the herb ratio in cheese samples significantly (p < 0.05) decreased pH values. The ratios of water soluble nitrogen/total nitrogen (WSN/TN), trichlor acetic acid (TCA)-SN/TN, phosphotungstic acid (PTA)-SN/TN and lipolysis levels in cheese samples continuously increased during ripening. With herb addition TCA-SN/TN ratios and lipolysis levels increased significantly (p < 0.05). Cheese samples with 1% herb (H2) added had the highest sensorial scores among cheeses. Sensory scores determined in cheese samples during ripening showed no significant difference (p > 0.05).