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A study on antioxidant potential of cheddar cheese utilizing milk from cow and buffalo sources during ripening was conducted in 2019-20 at Institute of Food science and Nutrition, University of Sargodha, Pakistan. The cheese samples were placed at the controlled atmosphere (4°C) for ripening and were ripened for 3, 6 and 9 months. This research was conducted to evaluate antioxidant ability of cheddar cheese during ripening. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of cheddar (cow and buffalo) were prepared and monitored for their antioxidant activities during ripening. Total antioxidant activity (TAA) of soluble fractions (WSE and ESE) was determined. Higher TAA was found in WSE (59.900 ± 1.59 μg/g trolox equivalent) and higher reducing power was observed in ESE (27.734 ± 5.76 μg/g) of buffalo milk cheddar cheese after 9 months of ripening. Increased values were found for total phenolic content (TPC) in freeze dried WSE (69.572 ± 5.88 μg/g gallic acid equivalent) and for DPPH in freeze-dried ESE (1436.1 ± 4.95 μmol/ml trolox equivalent) of cow milk cheddar cheese after 9 months of ripening. In short, it (cheddar cheese) can be utilized in manufacturing of functional foods due to its increased antioxidant potential. [ABSTRACT FROM AUTHOR]