Cheese is known as the most challenging dairy product due to its characteristics and diversity, which makes edible coatings and films widely applied to extend its shelf life. Therefore, this research aims to application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule at different levels (0 and 15 V/V) and graphene oxide nanoparticle at different levels (0 and 4 W/V) for packing Koupeh cheese was done. Two storage time factors and samples of produced films (control film, film containing maximum amounts of nanoparticles and Silybum marianum extract microcapsule and optimal film containing 3.41% W/V of nanoparticles and 11.35% V/V of Silybum marianum extract microcapsule) in the packaging of Koupeh cheese and Koupeh cheese samples without film coating, were investigated according to the response surface method of the factorial design. Physicochemical characteristics (pH, acidity, salt, fat, protein), microbial (total count of microorganisms, mold and yeast) and sensory evaluation of cheese during 60 days of storage were investigated. The effect of film packaging on coupe cheese during the storage period caused a decrease in pH and fat, an increase in acidity and salt. Also, the results showed that the increase in storage time and type of packaging had no significant effect on the amount of protein and sensory evaluation of cheese samples (P>0.05). The microbial characteristics of cheese during 60 days of storage were within the permissible limits of the national standard. In general, Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite films containing Silybum marianum extract microcapsule and graphene oxide nanoparticles may be suitable for use as environmentally friendly packaging materials in the food industry and also increase the safety of food products during storage.