There is a growing interest for healthy non-bovine functional dairy products. Therefore, in the present study, an aqueous polyphenol-rich artichoke extract (AE) and two Bifidobacterium strains of human origin (B. pseudolongum INIA P2 and B. longum INIA P132) were added, alone or in combination with AE, for the manufacture of six sheep milk cheeses. In general, addition of 1.25 g of lyophilized AE per 100 g of curd did not affect cheese pH, dry matter, lactoccci starter counts or organic acid levels during ripening. Bifidobacterial strains showed good viability in cheeses with AE during ripening and after simulated major gastrointestinal conditions. Cheeses with AE showed improved functional properties, with significantly (P < 0.01) higher total polyphenol content and, especially, antioxidant activity The cheese with AE and strain INIA P2 fulfil the definition of a symbiotic cheese. It contains prebiotic compounds and Bifidobacterium at adequate levels to sustain a therapeutic effect, which are able to survive major gastrointestinal conditions. This cheese could confer beneficial effects on consumers’ health by contributing to the host antioxidant capacity and increasing polyphenol bioavailability. •Artichoke extract (AE) did not affect cheese pH, dry matter, colour or microbiota.•AE increased cheese proteolysis, polyphenol content and antioxidant activity.•INIA P2 increased AE polyphenol bioavailability and showed good viability in cheese.•AE and bifidobacteria affected cheese volatile profile.•Symbiotic cheese with AE and INIA P2 may provide polyphenol health benefits.