A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. Also investigated was how a slight difference in scalding temperature affects the chemical and sensory properties of the cheeses during the ripening process.The cheese was made by applying two different scalding temperatures (38 °C and 40 °C) in three replicate blocks (A, B and C). At each replicate block, two vats of cheese were made, and a new batch of goat milk was used every time. A total of six cheese vats were made. The cheeses are further referred to by the replicate block and the scalding temperature i.e. A-38°. Analyses were conducted at 24h, 6-, 12- and 18 weeks. The cheese was analysed for volatiles (GC-MS), organic acids (HPLC), proteolysis (as measured by capillary electrophoresis) and sensory properties (QDA). After 18 weeks of ripening, sensory descriptive analysis showed that the cheeses had a high total flavour and odour intensity, and a low degree of oxidised flavour.