In the present study, kinetics changes of antioxidant activity with proteolysis progress in Jugs traditional cheese (A) and Jugs traditional cheese contain extract of Haven (B) is evaluated during storage in brine and ripening stage in jugs. Both types of cheese was located in brine (12 %) for 56 days at 10 ˚C then they stored in Earthenware jugs underground at three temperature 5, 10 and 15 ˚C. The antioxidant activity data measured every 14 days by DPPH method and the obtained data used for kinetics changes calculations. The obtained result showed that the antioxidant activity was increased during storage cheeses in brine. In addition, it was turned out that Kinetics changes of antioxidant activity were followed second order in cheese (A) while it was not obtained specific reaction order for cheese (B) by fitting the experimental data with kinetics models of zero, first and second order. Also, Kinetics changes of antioxidant activity in Jug were followed zero order and it was obtained the most rate constant of reaction (0.62) at 10 ˚C for cheese (A). It was not obtained specific reaction order for cheese B (R² < 0.8) because of intense proteolysis and maybe high non- specific action of enzymes inside Haven and in general, antioxidant activity increased with greater intensity in cheese samples containing haven extracts.