Forty samples of Kareish cheese were collected from Cairo and Giza markets and examined for incidence of yeasts. All examined samples contained yeasts in considerable numbers (log 5.6 cfu/g). The most predominant species isolated were Saccharomyces cerevisiae (46.67%) followed by Candida species (30%). The antiyeast activity of Lactobacillus rhamnosus B-445 and Lactobacillus plantarum DSA 20174 was tested alone or in combination with Propionibacterium thoenii P-127. A combination between P. thoenii and both lactobacilli was found to be the most active against tested yeasts. This led to the development of two protective cultures containing P. thoenii P-127 and L. rhamnosus B-445 or L. plantarum DSA 20174. These protective cultures were used to manufacture Kareish cheese to determine their antiyeast activities and their effect on the composition, sensory and textural characteristics of the cheese. The protective cultures showed inhibitory activities against yeasts in Kareish cheese at refrigerator temperatures (4°C) without an influence on the quality of the food. In conclusion, yeasts growth can be minimized using a protective culture containing P. thoenii P-127 and L. rhamnosus or L. plantarum without undesirable effects on sensory properties. The potential of the tested protective cultures to inhibit yeast growth on Kareish cheese (soft cheese) was a new finding in this research.