A new functional processed cheese fortified with grape seed powder (GSP) and its extract (GSE) was developed. The chemical composition, physical, microbiological properties, texture profile and sensory evaluation of prepared processed cheese were followed throughout storage period at 5^oC up to 3 months. The moisture, ash, fat/dry matter (F/DM) and protein dry matter (P/DM) of supplemented processed cheeses were higher compared to control. While salt/moisture (S/M) content was lower. Addition of GSP and GSE increased the pH, SN and antioxidant activity, but decreased the TVFA values and total bacteria count (TBC) compared with control, throughout storage. Significant differences were found between treatments and control processed cheese in texture profiles. Cheese fortified with up to 0.3% GSP and GSE exhibited better appearance, texture &body and flavour. Further increase in the added ratio, significantly decreased the sensory scores compared with control.