The objective of this study was evaluate the effect of basil (BA) addition, on the technological properties (texture profile and structure) of fresh cheese (FC) prepared with pasteurized buffalo milk during 21 d of storage at 4°C. Different concentrations of basil were added for FC production: 0.0% (Control without basil, CON), 0.25% (BA0.25), 0.50% (BA0.5) and 0.75% (BA0.75) of basil. These concentrations of BA were determined by previous trials. For production of control treatment (CON), the milk was heated to 35°C, calcium chloride (1g/L milk), and chymosin (0.04 g/40L) were added. Solution was rested for 45 min at 35°C to coagulation. The cheeses mass was cut, molded, and remained for 60 min at 4°C for whey expulsion before vacuum packed, the vacuum process was 15 s for not alter the cheese structure. For production with BA, it was added in the milk and homogenized (15 min) before the heating step (35°C) to coagulation. During the storage period, the FC was analyzed for hardness (g), chewiness (mJ), and cohesiveness by Brookfield Texture Analyzer CT-III with an acrylic circular probe (diameter 38.1mm and height 20mm); and the Scanning Electron Microscopy (SEM) was also realized after samples were frozen with liquid nitrogen and lyophilized. The hardness increased for FC with BA (P < 0.05) throughout of storage, and BA0.75 presented the higher values. The chewiness was higher (P < 0.05) with 15 and 21 d of storage for all treatments. The cohesiveness not present difference during the storage and between treatments. Results with scanning electron microscopy (SEM) images showed that BA altered the structure of FC. With BA addition, FC presented smaller voids spaces and the network became more compact. Thus, the compounds present in basil, such as phenolic compounds, can interact with milk proteins (phenolic-protein complex), increasing the binding force and influence in the technological properties of foods.