<p>The objective of this study was to explore the replacement ratios (0%, 25%, 50%, and 75%) of emulsion concentrate stabilized with basil seed gum (BSG) on the rheological, textural, microstructural, color, and sensory properties of reduced-fat cheese during storage times. Results from the creep-recovery test indicated a linear increase in creep rate over time. The control sample and the cheese containing 75% emulsion showed the lowest strain over time, which was indicative of the system’s elasticity and gel strength. Although cheeses with a higher ratio of emulsion replacement demonstrated lower textural integrity due to higher moisture content, increasing storage time enhanced the hardness (13.48&#xa0;N) and chewability (0.93&#xa0;N) of the cheese texture. The lowest (0.02) and highest (0.16) cohesion were observed for the control sample and cheese containing 75% emulsion, respectively. Also, the decrease in springiness (0.08) was associated with an increase in storage time. Surface morphology analysis showed that cheeses containing 25% emulsion were smooth and uniform and had the least structural changes compared to cheese containing 75% emulsion. The grape seed oil (GSO), with its inherent green hue, did not significantly affect the whiteness index of the emulsion-containing samples, suggesting a uniform and fine dispersion of oil droplets. The highest sensory score (overall acceptance: 5/5) was observed for cheese containing 25% emulsion. Overall, the results confirmed that the replacement of 25% emulsion can play the role of fat globules in the physicochemical properties of cheese and is suitable for dieters. It is therefore, recommended that the potential of vegetable oil-based concentrated emulsions be further explored in the development of reduced-fat dairy products.</p>