Kes cheese, a traditional Turkish dairy product, is commonly made in a lot of region Anatolia. It is consumed in the various parts of Turkey, especially in the western and southeastern parts. Kes cheese is commonly produced in family businesses for their needs and also by dairy processing plants for commercial purposes. Therefore, traditional producing method is not standardized. In recent years, 20-30% White cheese curd has been added to the curd of Kes cheese in order to make the product more attractive, resulting a mosaic-like structure in the final product. Traditional Kes cheese has a range of 21.60-39.31% moisture, 4.5-23.5% fat, 31.22-50.68% protein and 2.84-13.19% salt. The aim of this review is to outline manufacture and chemical, biochemical, mineral, microbial and sensorial properties of Kes cheese.