Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion

•Lacticaseibacillus rhamnosus and Lc. paracasei strains with probiotic characteristics isolated from cheese were used as adjuncts in cheese manufacture.•They do not significantly affect cheese composition or ripening characteristics.•They survived in cheese during ripening.•They survive simulated gastrointestinal digestion and the cheese matrix provides greater protection than fermented milk.