Because iron deficiency anemia is widespread epidemics around the world, iron supplementation in dairy foods would be desirable. Although iron fortification on qualities of bovine milk and dairy products has been studied, such research on caprine milk counterparts is almost non-existent. The objective of this study was to compare sensory characteristics of non-fortified caprine control cheese (CC) with those of iron fortified corresponding cheeses by addition of regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) salts. Three batches of Cheddar-type caprine milk cheeses were manufactured at the Georgia Small Ruminant Research and Extension Center, Fort Valley State University (Fort Valley, GA). For each batch, the cheeses were subdivided in 3 groups as CC, RFS, and LMFS, vacuum packed and stored at 4 and −18°C for 0, 2 and 4 mo. Iron was fortified in RFS and LMFS cheeses by adding 8.23 and 9.03 g of Fe per 9 kg of cheese, respectively, at milling step, formulating 16% Fe in both forms of ferrous sulfate. Sensory evaluation was performed for all cheese samples in duplicates by 8 panelists according to the USDA judging and scoring methods for dairy products. Results showed that CC, RFSm and LMFS cheeses contained 0.0162, 0.822, 0.932 mg Fe/g cheese, respectively, showing substantial increases in Fe in both fortified cheeses. In sensory properties, cheese type had significant (P < 0.05 or P < 0.01) differences in rancid, high acid, oxidized, gummy, soggy, weak body, and color characteristics between the 3 type of goat cheeses. Temperature effect did not influence on sensory properties of all 3 cheeses, while storage period had an effect only on oxidized flavor. None of the 2-way or 3-way interactions affected the sensory properties except for cheese type × storage interaction on crumbly and soggy taste. We concluded that LMFS cheese showed lower defect scores than control and RFS counterparts, suggesting that oxidoreductive effect of Fe in cheese matrices might have been delayed by microencapsulation of iron salt during storage.