This dataset contains chemical, physicochemical, and sensory data generated in a study investigating chemical and sensory changes during ripening of a hard-type goat milk cheese. The dataset includes measurements of free amino acids, organic acids, volatile compounds, basic composition (pH, dry matter, fat, protein), and quantitative descriptive sensory analysis (QDA).

Samples were collected from cheeses produced across different production seasons and farms and analysed at multiple ripening times durring 2021-2022. All cheeses were manufactured under standardised cheesemaking conditions.

Each data file contains sample identifiers (SampleID), production season, farm, milk storage time prior to cheesemaking, ripening time, variable name, numerical value, unit, and analytical method.