This study evaluated the effect of sweet whey fermented by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, an exopolysaccharide (EPS)-producing lactic acid bacterium (LAB), on the yield and quality of Requeson, a traditional Mexican fresh cheese, further supplemented with the probiotic strain Lactobacillus casei 431. Fermentation of the whey at 42°C for 48 hours resulted in the production of 1.126 ± 0.12 mgeq dextran/mL of EPS. The incorporation of this EPS-rich whey led to a marked (∼230%) increase in cheese yield and significantly enhanced textural properties, including greater hardness, cohesiveness and elasticity. Furthermore, L. casei 431 maintained viability above 107 cfu/g throughout 21 days of refrigerated storage (4°C), with no detectable microbial contamination. Although formulations containing EPS were slightly preferred in sensory evaluations, they exhibited improved stability and retained overall acceptable sensory quality. These results highlight the potential of EPS-producing LAB and probiotics to improve the technological, nutritional and functional attributes of fresh cheese, while contributing to the valorisation of dairy by-products.