Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

► Bioactive properties of “Coalho” cheese were reported for the first time. ► An average of 65 peptides (800-3500 Da) resulted from proteolysis in the production. ► Peptides from cheeses showed zinc-binding, antimicrobial and antioxidant activities. ► Antimicrobial activity was against Enterococcus faecalis, Bacillus subtilis, Escherichia coli and P. aeruginosa.