Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation. Several studies have shown the negative impact of high sodium chloride content from processed cheeses on the consumers health. The most common additive used to decrease the levels of sodium chloride without affecting the cheese quality is potassium chloride. The aim of this study was to examine the effect of total or partial substitution of sodium chloride by potassium chloride on the physico – chemical, textural and sensorial characteristics of Telemea cheese samples during ripening at 4°C for 28 days. Telemea cheese was manufactured by using fresh sheep milk with 7% fat. Rectangular blocks (≈ 150g) of pressed curd were placed into plastic containers using 4 brine solutions (20%, wt/wt) with different concentrations made from different NaCl/KCl combinations as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl(D)). The changes of salt contents for the experimental cheese samples are summarized in Fig. 1. The value of this parameter at the beginning of the ripening period was 2.75 ± 0.23% and reached by the end of this period a maximum value of 5.40 ± 0.19%. The total substitution of NaCl with KCl increased the salt content significantly by 50.92%, and reached a higher concentration for cheese sample B. This results are in agreement with those reported by Katsiari et al. (1997) in the case of partial substitution of NaCl by KCl in Feta cheese and Bakirci et al. (2011) in the case of Turkish white pickled cheese. A (6.47 ± 0.11 N) and the lowest for the samples ripened in brine solution B (2.32 ± 0.19 N). The total substitution of NaCl with KCl influenced this textural parameter. Similar results were reported by Kamleh et al. (2012) for Halloumi cheese. The sensory analysis, using a consumer acceptability test, of the experimental Telemea cheeses showed that cheeses salted with NaCl/KCl mixtures or with KCl were found acceptable by the consumers. These results are in agreement with Ayyash et al. (2012), and Katsiari et al. (1997; 1998) in their studies on the effect of KCl or NaCl/KCl mixtures on Akawi, Feta, and Kefalograviera cheeses. This study confirms that potassium chloride is a viable alternative to total or partial replacement of the sodium chloride in Telemea cheese.