Cheese is replacing the proportion of conventional dairy products in urban and semi-urban areas, owing to its health advantages, usage, longer shelf life, and so on. Cheddar cheese is a popular cheese because of its strong flavour and usage in a variety of culinary recipes. Accelerated cheese ripening is one of the scientific ways for reducing ripening time without compromising quality, which might be of significant commercial importance. In terms of flavour and ripening, cheddar cheese made from the indigenous Sahiwal cow breed was comparable to that made from the Nili Ravi buffalo breed. The texture of buffalo milk cheddar cheese, on the other hand, was relatively firm. Both cheeses were equivalent in terms of yield and physico-chemical characteristics. The inclusion of adjunct culture, which is typical of cheddar cheese in both types of milk, enhanced the flavour, body &texture, and mouth feel. The physicochemical and microbiological parameters remained within the FSSAI guidelines throughout the experiments.