Organoleptic evaluation of cheese after 30 days ripening, showing that the technology can be applied to produce a cheese very good sensory characteristics. The best sensory characteristics achieved cheese produced from sheep milk. For the production of cheese samples was used in cows, sheep and a mixture of these two types of milk. According to their physic-chemical composition of cow"s milk are according to acidity and amount of fat, but the amount of dry matter was too low. Sheep"s milk had a small amount of fat and dry matter, it was not fresh, or had high acidity