The importance of milk in the human diet as a supplier of energy, high quality protein and other key nutrients, including calcium is broadly accepted. Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms therefore, the use of preservatives in cheese making represents an important step. Amongst the different types of cheese, Kalari cheese/Himalayan Kalari cheese is a fresh cheese famous in Himalayan regions of J&K and now gaining popularity in other states also due to its nutritional awareness to consumers. The present study deals with the preparation and standardisation of kalari cheese and fortified with vegetables, herbs and spices to increase its shelf life & moreover hot air oven drying was used to make the prepared product dried instead of sun drying (as used by local tribes) to avoid contamination from insects, pests etc. The product was also analysed for chemical, microbial and sensory attributes during the storage period of 30 days. There were significant changes noted during the chemical analysis. During microbial analysis it was observed that there was considerable increase in the cfu count in both controlled and fortified sample. On the basis of sensory evaluation, the fortified sample of Kalari cheese had better acceptability than the controlled sample and it can be concluded that addition of vegetables, herbs and spices & the use of hot air oven drying technique than sun drying can enhance nutritional and keeping qualities of Kalari cheese respectively.