The dairy segment has increased the variety of products over the years. The present work had the objective to develop the Petit Suisse cheese with pineapple pieces added. The processed cheese was analyzed for the physico-chemical parameters of moisture, fats, ashes and proteins, and the caloric value was calculated. Research was also carried out in the local commerce of the city of João Pessoa and through the internet, through the analysis of the labels, to identify the parameters of the Petit Suisse cheeses regarding price, region of origin, flavors, and use of preservatives starches or gums. Petit Suisse cheese produced 70.3% moisture, 0.66% ash, 11.62% fat, 10.54% protein and 6.91% carbohydrate. The results obtained are in conformity with those determined by the Normative Instruction in vigor. From the commercial research it was verified that 60% of the brands originate in the southeast region, 80% have strawberry flavor, all use some type of preservative, 80% use starch in its composition, and 90% are added with gum. As for the price, there was a variation of R$8.30 to R$24.66, with a variation of 300%. Therefore, Petit Suisse cheese with added pineapple in syrup can be an excellent alternative for the general public, including children, who need to consume dairy products rich in proteins and with low sugar content, as the present cheese presented characteristics of composition. Adequate to the Brazilian legislation, highlighting low carbohydrate concentration and high protein content.