The current study focused on employing curcumin nanoemulsions (CRNEs) to maintain their quality and prolong shelf life. The three tested CRNE ratios (1.0, 1.5, and 2.00 mg/ml) passed the stability test at 40 °C, indicating that all samples were stable for 4 weeks. The pH values ranged from 5.74 to 5.75, the droplet size from 63.05 to 64.55 d nm, and the polydispersity index PDI from 0.457 to 0.494. The spherical shape of (CRNEs) formulations is demonstrated by a TEM micrograph. The zeta potentials of CRNEs ranged between −3.82 and −2.72 mV. The physicochemical parameters of Kareish cheese (KCh) and KCh-CRNEs revealed no significant protein, fat, moisture, and pH variations. Kareish cheese has a poor antioxidant activity of 19.23%, compared to 42.31% in KCh-CRNE3 (2 mg/g). Except for color, the sensory parameters results revealed no significant difference between kareish cheese and KCh-CRNEs. CRNE3 had greater efficacy as an antibacterial agent (MIC values 150 and 250) than natural Curcumin (MIC values 800 and 1000) against Staphylococcus aureus and Bacillus cereus, respectively. In vivo study of KCh-CRNEs against Bacillus cereus, the activity was reduced by (55.5 × 104 cfu/g) in KCh-CRNE3, after 12 days of storage at 4 °C. The antioxidant values were (38.02%) in KCh-CRNE3 at the end of storage with no significant change of protein content or pH for all KCh-CRNEs treatments. The findings suggest that curcumin nanoemulsions can enhance antimicrobial protection in Kareish cheese preservation, extending shelf life, and promoting healthier, more sustainable food products, benefiting both the food industry and public health.