Temperature and moisture concentration play an important role in quality attributes of cheese such as microbial load, texture and organoleptic quality. The objective of present work involve modeling thermophysical properties and then simulating and validating the heat transfer phenomena and prediction of temperature profile during brining of UF cheese . The thermo-physical properties were experimentally determined, as a function of temperature and salt concentration were thermal conductivity, specific heat, water activity and density. Result show these properties were highly affected by moisture content (salt concentration) and temperature. Then we develop a model for thermal conductivity based on parallel and Maxwell model in UF cheese and using linear multiple regression models the dependency of, water activity and density on temperature and moisture content were determined. Average heat and mass transfer coefficients, h m and k g , are the other thermophysical properties, which were experimentally determined from transient temperature method and theoretically from dimensionless number. Finally, a numerical model was developed to simulate the heat transfer in the cheese by 3-D finite difference method with non-capacitance surface nodes (NCSN) and temperature dependency of thermal conductivity was considered in model but changes in other thermophysical properties as a consequence of temperature were not considered in the numerical simulations. The algorithms were programmed with MATLAB 6.0 and run on a personal computer. The predicted profile of temperature were validated by comparison with experimental values .Temperature predictions were very close to experimental results (R 2 99) and it can be concluded that this model , firstly , describe well the mechanism of heat transfer and secondly , its appropriate to applied for prediction of Temperature profiles in UF cheese