Microorganisms from naturally-occurring acid habitats are expected to provide new strains producing enzymes active and stable in acid conditions. The increasing demand on rennin for cheese making, ethical constrain on the use of porcine rennet justified the need to search for renin substitutes from sources other than animals. Making cheese a great way to preserve milk supply as some types of cheese can be aged for two years or more without refrigeration. Therefore, screening for organisms that can produce milk clotting enzymes can add to the country’s economy because it is affordable. Partially purified protease of Aspergillus tamari was used for comparative cheese production with commercial rennet, using eighteen (18) experimental buckets according to the types of coagulants and Milk samples. Production of cheese with the enzyme using Camel and Cow Milk was better with the combination of the two milks at 1:1 ratio when compared to commercial rennet. The enzyme produced cheese yield of 17.32±0.16%. The sensory perception by panelist for cheese produced placed Cow Milk +Extracted Enzymes Cheese as the best for their choice and the 1st by Kruskal Wallis mean ranking.