In our study was to evaluate the effects of different packaging materials such as artificial case, barrel and tripe on sensory properties of Karın Kaymağı cheese during ripening time (on 2rd, 15th, 30th and 60th days). The different four Karın Kaymağı cheese samples were prepared from white cheese, civil cheese and pasteurized cream and concentrated yoghurt mixes and ripened at 12 °C. The sensory evaluation were found significant (P<0.01) differences between the Karın Kaymağı cheese samples. Especially M1 and M3 samples of packaged with tripe and artificial case were more preferred by the panellists during ripening period than the others.