The effect of three commercially available traditional cultures namely yoghurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture (Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on low-fat cheeses had no significant (P > 0.05) effect in compositional (moisture, fat in matter, titratable acidity and pH) and biochemical (water-soluble nitrogen (WSN)), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) compounds in comparison with the low-fat control cheese. The low-fat cheeses made with the starter cultures had slightly greater scores for appearance and colour, body-texture, flavour and acceptability than the control low-fat cheese after 30, 60 and 90 days ripening but differences were not significant (P > 0.05). Full-fat cheeses had greater sensory scores than low-fat cheeses.