In this study, soy protein isolate films embedded with different ratios of cardamom essential oil microcapsules (CEOM) were synthesized by casting method. The antimicrobial and physicochemical properties, and the release kinetics of the films were evaluated. The control film and films containing CEOM were used to package Iranian white cheese. Results indicated the incorporation of CEOM increased the thickness, water vapor permeability, and flexibility of the films but reduced their tensile strength. The color factors (L*, a*, b*, and \(\Delta\) E) and the optical attributes of the films were affected by incorporating of CEOM. The Fourier-transform infrared results revealed the formation of H-bonds in the film structure. X-ray diffraction patterns showed that the addition of CEOM altered the crystal structure of the films. Also, the CEOM significantly improved the antioxidant and antibacterial properties, and total phenolic content of the film. Packaging of Iranian white cheese with bioactive film based on SPI improved shelf life of the cheese. Release profiles of the films were fitted well by Rigter-Peppas model. The microencapsulation of cardamom essential oil has increased the effectiveness time of the essential oil.