The modern dairy market is overcrowded with processed cheeses with various flavors, but there are not enough antioxidant products on the consumer market. Domestic technologies of the production of new generation food products with specified characteristics, including functional and enriched ones, are being introduced into production very slowly. A functional nutritional mixture with antioxidant properties has been developed in order to enrich processed cheese with biologically active substances and partial replacement of raw milk. In the enriched processed cheese, a part of milk raw material was replaced with a nutritious mixture in the amount of 2, 4 and 6%. Processed cheese “Russian” was chosen as a control one. The requirements have been developed for the organoleptic characteristics of enriched processed cheese, taking into account the nutritional mixture introduced into the recipe. The results of the organoleptic assessment showed that the option with the introduction of 4% nutritional mixture (29.8) scored the highest total points, the option with the introduction of 6% nutritional mixture scored the smallest total points - 24.9, since there was a slight spicy-bitter aftertaste. A qualimetric assessment of organoleptic parameters and chemical composition of three processed cheeses was carried out using the method of generalized desirability function of S. Harrington. Using the interval ranges of the values of the generalized desirability function, it was found that the values of the function for all cheese recipes are in the range “good” (D = 0.63 ... 0.80). It has been foun that the greatest generalized desirability function (Dj) is characteristic of such groups as microelements, general chemical composition, organoleptic characteristics, a smaller Dj group of macroelements and vitamins. Of the three options for processed cheese recipes, the option with the introduction of 4% nutrient mixture has the greatest value in all respects.