This study was carried out to determine the effects ol liquid smoke applications on the chemical, microbiological and sensory properties of white pickled cheese. Experimental cheese samples were produced and divided into three different groups. First group samples were used as control group and no smoke applied, Samples on the second and third groups were dipped into 16 % sodium chloride solution containing 0.5% and 1% liquid smoke respectively for live minutes. Chemical, microbiological and sensory properties of the samples were investigated during the ripening period. There was not significant difference in chemical and microbiological properties among the groups. Microbial counts were decreased during ripening period. Samples ol group 1 and group 2 are more preferred from sensory point of view. It is concluded that the application of 0.5% liquid smoke for five minutes in white pickled cheese production may give some preferable sensory properties to cheese.