<p>The study aimed to use nanocellulose-chitosan (NC-C) coatings for the enhancement of shelf life and quality of white cheese. The novelty of this technique is the use of nanocellulose (NC), which is environmentally friendly and biodegradable, and chitosan, an antimicrobial compound, to make edible surface films. Analyses with AFM and SEM were performed along with microbiological, chemical, and sensory tests to estimate how the coatings affect antimicrobial efficiencies and cheese-keeping qualities. The enzymatically modified NC was found to have a smoother surface than microcrystalline cellulose. With an average roughness (Ra) of 9.31 nm and a root mean square roughness (Rq) of 12.42 nm, compared to Rq of 65.72 nm and Ra of 52.7 nm of microcrystalline cellulose. It hints that the NC could be much stronger and better as a barrier than regular cellulose. This came out because, during the 14-day incubation, the cheese’s microbiological growth was greatly suppressed when the surfaces were coated with NC-C. The acidity level of the substance had been set to be controlled in order to achieve a more delayed flavor development, moisture reduction, and modulation in protein and fat levels as a result. Furthermore, it was affirmed by the sensory data that the coating was still there, giving the cheese the same sensory qualities even after the 14-day storage lineage. The enzymatically modified coating that we produced proved to be a feasible way of maintaining the white cheese’s quality, in terms of increased shelf life or aesthetic appeal. Nanocellulose roughness served as an impediment for the retention barrier.</p>