Background: Wagashi cheese is the main dairy product processed from the milk of indigenous cow breeds of Benin.&nbsp; Its important water activity limits its preservation. The study aimed to evaluate the influence of the use of Lippia multiflora aqueous extract during ripening on the microbiological, physico-chemical and sensorial qualities of Wagashi cheeses. 
 
Methods: A sample of 4 kilograms of fresh cheeses were processed from raw Borgou cow milk and divided into two batches. The batch 1 was the control batch consisting of 2 kilograms of cheeses ripened in boiling water without any aqueous extract of the aromatic plant. The batch 2 was consisted of cheeses ripened in the decoction of dry leaves of Luppia multiflora (50 g/L). These cheeses from batches 1 and 2 were drained and preserved at +4oC for two week and used for physicochemical, microbial and sensory analyses. 
 
Result: Technologically, it appears that the pH, luminance, red index, yellow index, hue and chromability of cheeses of batch 2 cured with the decoction of Lippia leaves were respectively 6.18; 74.13; -1.33; 17.64; -1, 49 and 17.49 to the respective values of 6.45; 88.68; -2.72; 12.46; -1.35 and 12.75 for the control batch. Microbiologically, it appears that the aqueous extract of Lippia multiflora leaves reduced significantly (P&lt;0.05) the total aerobic mesophilic flora and the loads of yeast and mould. Sensorially, cheeses cured with Lippia multiflora leaves recorded the best scores of textures, flavour, taste, juiciness and overall acceptability. Only the color was most appreciated in cheeses cured without the leaves of Lippia multiflora. The antifungal activity of Lippia multiflora leaves obtained is very interesting for the promotion of traditional cheese technology and the preservation of Wagashi cheeses. 
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Preservation of Wagashi Cheese with Lippia multiflora Leaf Decoction: Effects on Microbiological, Nutritional and Sensory Quality