The probiotic culture Lactobacillus paracasei subsp. paracasei LC-01 was incorporated to a mature cheese in order to obtain a functional product for a minimal reasonable period before its consumption. The ideal period of maturation for the cheese was determined by evaluating with consumers the acceptability of the flavor and texture of samples after 13.30 and 45 days of maturation to 12 °C and 85% RH. The process of cheese elaboration was modified by pressing with a number of viable probiotic cells up to 1 x 106 UFC. A significant increment (á=5%) was detected in the re-counts of Lactobacillus paracasei subsp. paracasei for the three studied times of maturation. The pH value of the product fell throughout the 45 days of maturation. There were not significant differences (á=5%) in the flavor and texture acceptability of the cheeses put under different times of maturation. The probiotic population stayed stable (Ix 107 UFCI g average)for a 15 days maturated cheese, throughout 45 days of storage at 5°C.