The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with the higher of pressure (P<0.05). After high pressure treatment, the cohesiveness of the blue cheese and cream cheese increased significantly by 21% and 15%, respectively. Under the ultra-high pressure treatment, the parmesan cheese and cheddar cheese mainly had no significant change in the functional characteristics, but mozzarella cheese, blue cheese, cream cheese were significantly differences, mean that the cheese which has higher moisture content its texture effected more significantly by ultrahigh pressure processing.