Minas Frescal cheese is a fresh product obtained from the coagulation of milk by enzymes. It is nutritious and has high water activity, providing a favorable environment for the proliferation of various microorganisms, such as Pseudomonas fluorescens (P. fluorescens), a bacterium responsible for the production of thermostable proteases that hydrolyze caseins and negatively affect the quality sensory. That said, the objective was to evaluate the antimicrobial activity of an edible and biodegradable coating with Curcumin (CUR) applied to Minas Frescal cheeses experimentally inoculated with P. fluorescens. The inoculum was standardized at 8 logCFU/mL and applied by spraying at the rate of 1 mL of inoculum for every 100 g of cheese. The coating was prepared with 500 μg/mL of CUR solubilized at 85 °C in 40% ethanol solution. Subsequently, 15% gelatin was incorporated. The mixture remained under stirring for 30 min for homogenization and was used to coat the cheeses by immersion after reaching 50 °C. Three treatments were evaluated: control (without coating); coating without CUR; coating with CUR. After 24 h, cell viability count in the cheeses was determined by decimal dilutions seeded in Pseudomonas Agar Base, followed by incubation at 25 °C/48 h. The coating without CUR did not reduce the microbial count. CUR acted as an antimicrobial agent, reducing 1.8 log CFU/mL. This compound, extracted from the rhizomes of ground and dried Curcuma longa L. (Zingiberaceae), is a yellowish-orange hydrophobic polyphenol (1, 7-bis-4-hydroxy-3-methoxyphenyl-1, 6-heptadiene-3, 5-dione) with low molecular weight, considered the most active constituent of turmeric, as it has antimicrobial, antioxidant and anti-inflammatory properties. This bioactive compound meets the current and growing consumer demand for healthy and safe products. Therefore, the use of edible and biodegradable coatings with CUR represents an ecological and efficient packaging alternative for the reduction of P. fluorescens.