The "coalho" cheese is a product manufactured in the Northeastern region of Brazil that presents high fat contents, being allowed, by legislation, a variation of 35 to 60%. Therefore, the objective was to elaborate a functional "coalho" cheese by replacing the fat with the addition of inulin, in order to improve the nutritional quality of the product. Three formulations were elaborated: QC (control cheese); QII (cheese with whole milk and inulin); and QSI (cheese with semi-skimmed milk and inulin). The cheeses were evaluated during the storage times of 0, 5 and 10 at 10-12 ° C, being analyzed the thermotolerant coliforms and Salmonella sp. using the official methodology and analysis of the acidity, pH, color and profile of texture, moisture and lipid. Sensorial analysis was also performed using the acceptance test. Regarding the microbiological results, all the cheeses analyzed were within the standards established by the legislation for consumption until the 5th day, and the QII was within the standards up to the 10th day of storage. The QII and QSI cheeses presented the best results for the analyzed texture parameters, with the last one (QSI) being observed changes (p <0.05) in the color coordinates during storage days. This cheese also presented the lowest results for lipid and moisture content. For pH and acidity the values found for all the treatments were within the expected for this type of cheese. The cheeses presented no differences (p <0.05) in the sensorial attributes evaluated, showing that the addition of inulin besides guaranteeing a better texture to the cheeses did not modify their acceptance. In this way, it is possible to see the elaboration of "coalho" cheese with inulin, as an alternative to cheese production, guaranteeing the sensorial attributes and making it a functional food with better nutritional characteristics.