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The aim of this study was to develop a Petit-Suisse cheese with different concentrations of fat and thickener using a differentiated milk matrix: sheep milk. A central composite design was used to analyze the effects of fat and thickener concentrations on the properties of the cheese. Fat exerted an influence on ash (1.20 to 1.50%) and pH (5.46 to 5.78). Fat and thickener affected elasticity, firmness and gumminess. The quantitative descriptive analysis revealed that the best formulation was 8% fat and 1% thickener. Petit-Suisse cheese made from lactose-free sheep milk is viable with medium concentrations of fat and thickener.