Low-fat Halloumi cheese was manufactured from half-fat milk heated to 76oC/5min and with adding 2 g 100g-1 fat replacer (Simplesse® 100) and compared with full-fat Halloumi cheese that made from mixed (1:1) of cow’s and buffalo’s milk. The chemical composition of low-fat Halloumi cheese without or with fat replacer was within the legal standard for semi-hard cheese (moisture 40 – 50%). Highly significant differences were found between the moisture, fat, protein, salt and ash contents of cheese from different treatments but. On the other hand, there was a significant differences for titratable acidity and non significant differences for pH values. Microbiological examination revealed that Halloumi cheese form all treatments had a good quality. Regarding to sensory evaluation, score, Halloumi cheese made from low-fat milk with fat replacer (Simplesse®100) gained high score close to the control cheese.