Iron deficiency anemia is a widespread epidemic around the world, whereby dietary supplementation with Fe has been recommended. Iron fortification on qualities of bovine milk and its dairy products have been extensively studied, while such reports on caprine milk counterparts are almost non-existent. The objective of this study was to compare textural characteristics of non-fortified caprine control cheese (CC) with those of 2 types of iron-fortified caprine milk cheeses. Three batches of 3 types of caprine milk Cheddar cheeses [CC, regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) fortified] 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 and made in 3 subgroups as CC, RFS and LMFS cheeses, vacuum packed in 3” × 5” plastic pouches and stored at 4 and −18°C for 0, 2 and 4 mo. Iron salts were fortified during milling by adding 8.23 g RFS and 9.03g LMFS per 9 kg cheese, respectively, resulting in 16% Fe in both Fe added cheeses. Textural characteristics of all cheese samples were determined using a texture analyzer TA-XT2 (Texture Technologies Corp., Scarsdale, NY). Results showed that all textural properties of RFS and LMFS fortified cheeses were higher than those of CC cheese. LMFS fortified cheeses showed highest textural values (g force: gram force for crushing samples) among 3 cheeses, showing the values of hardness (5044), springiness (80.3), gumminess (3208), chewiness (3816). The hardness, resilience, cohesiveness, gumminess and chewiness except cohesiveness were significantly (P < 0.01) affected by cheese type. Storage period had significant effect on hardness (P < 0.01) and springiness (P < 0.05). The 2-way interaction of cheese type × storage period showed significant influence on hardness, springiness, gumminess, and chewiness properties. It was concluded that Fe fortification in caprine cheeses elevated springiness, chewiness and gumminess compared with control cheeses, where these properties had inverse relationships with hardness of the caprine milk cheeses.