Milk containing higher amounts of unsaturated long-chain fatty acids (LCFA), including docosahexaenoic acid (DHA) can provide an added value stream for producers. However, it is important to understand how milk fatty acid (FA) profiles are affected and the impact of these changes on dairy foods, particularly cheese. This experiment compared milk profiles of cows fed a high-DHA algae added in meal or pelleted concentrate. In addition, cheese-making properties were measured. Italian Friesian mid-lactation cows (36) were blocked by parity and assigned to 3 treatment groups of 12 cows in an 85-d study. Cows were given a TMR that included 0 or 150 g algae, the latter in meal or pelleted concentrate. The algae source was Aurantiochytrium limacinum CCAP 4087/2 algae (FORPLUS, Alltech Inc.). Milk samples were taken at d0, 28, 56, and 84 d on 2 consecutive milking days, combining 4 milkings into 1 pooled sample made with 5% of the milk production of each milking for component analysis and FA profile. Coagulant properties, titratable acidity, and natural creaming for production of long seasoning cheese were evaluated. Data were subjected to ANOVA with means separated (P < 0.05) using Student t and Tukey tests. The C20:3n-3 acids, total LCFA and saturated FAs were higher in control vs meal (P < 0.05), with pellets intermediate. Oleic, stearic, α-linolenic, and eicosatrienoic acids were lower in diets with algae (P < 0.05). C18:1 trans, rumenic, and behenic acids were lower in controls than in diets containing algae (P < 0.05). DHA and the n-3:n-6 ratio were lowest in control and highest in meal (P < 0.05). DHA was not detected in controls. Milk titratable acidity was numerically reduced over the study when cows received algae in concentrate meal. No statistical differences were found in milk rennet coagulation properties or natural creaming. The evaluated cheesemaking properties were unaffected. It was concluded that algae effects on milk FA profile were more evident in meal than pelleted concentrate and that cheese-making qualities remained in normal ranges.