Surk, made from buttermilk, whey or fresh white cheese produced from raw milk adding some spices, namely thyme and hot pepper, etc., is a traditional Turkish cheese. In this research, three different surk cheeses were produced with thyme, hot pepper and their mixture and were examined for microbiological, physicochemical and organoleptic properties. The log counts per gram of the surk cheeses for total aerobic mesophilic bacteria, psychrotrophs, lypolytic bacteria, proteolytic organisms, coliforms, Enterobacteriaceae, Staphylococcus aureus, enterococci, yeasts and moulds as well as lactic acid bacteria (LAB) were determined. The pH value, titratable acidity%, total solid%, fat%, fat/TS%, total nitrogen%, protein%, water-soluble nitrogen%, ripening index, NaCl% and NaCl/TS were analysed. Although differences between the organoleptic characteristics of surk samples were not statistically significant, the surk sample produced with pepper had the most acceptable organoleptic characteristics.