This research evaluated the action of jabuticaba skin extract (JSE) obtained through supercritical extraction compared with the antioxidants ascorbic acid, cysteine chloride, and glucose oxidase along probiotic Petit Suisse cheese processing. Physico-chemical analyses (pH, proteolysis, antioxidant activity, organic acids, and fatty acid profile) and microbiological (starter culture and probiotic culture counts) were carried out over 28days of refrigerated storage. Addition of JSE on Petit Suisse was variable and dependent of the evaluated parameters with satisfactory findings in consumer test. However, the supplementation of probiotic Petit Suisse with JSE should be evaluated with care. •Jabuticaba skin extract added during the probiotic Petit Suisse processing•Increased antioxidant activity, organic acids content α-linolenic acid values and postacidification•No effect in Bifidobacterium lactis counts and minor decrease in Lactobacillus acidophilus counts•Satisfactory performance in consumer test