Abstract: In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low sunflower seeds (LSFS, 7%) and high sunflower seeds (HSFS, 14%) of concentrated feed, the control goats fed without oil seeds. The Results indicated that hexanoic acid, 4-methyl octanoic acid, 4-ethyl octanoic acid, nonanoic acid, 3-methylbutanoic acid and decanoic acid significantly (p<0.05) decreased in the most treatments compared to the control of goat’s milk. During ripening of Edam-like cheese, fresh samples had negligible increment of goaty flavor compounds that decreased after 15 weeks of storage. The HSFS cheese yield was the highest followed by LSFS, LCS, HCS treatments then control, the weight loss% took an opposite direction. Compared to the control, experimental Edam-like cheese had lower hardness, total viable, lipolytic, proteolytic bacteria, mold and yeast counts, salt/DM% and higher ripening indices, moisture, fat/DM, protein% and pH-values. The HSFS Edam-like cheese exhibited the highest organoleptic scores followed by LSFS, HCS and HCS then the control.