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Acidification and coagulation are important processes in making cheese from cows milk. The concentration of starter and liquid rennet affects the characteristics of the cheese. The purpose of the study was to determine the effect of the concentration of starter and rennet on cheese from good quality and determine the yield value, moisture content, protein content, and organoleptic cheese test. Variations in starter concentrations of 1%, 2%, and 3% while variations in rennet concentrations were 0.010%; 0.025%; and 0.040%. The results of ANOVA and Kruskal-Wallis test showed that starter and rennet concentrations affect color, texture, and protein content while rennet concentration only affects water content (P <0.05). The yield of cheese, flavor and arom was less affected (P> 0.05). This study used Mann-Whitney to analyze the data. The result showed that the chesee produced has a soft texture, yellowish white color, typical aroma of cheese, and a typical salty cheese flavor. The yield of cheese, water content, and protein content in this study were 13.46-19.19%, 50.87-66.05%, and 3.86-9.73%.