The adverse effects from high somatic cell count (SCC) in milk include changes in the sensory quality of dairy products. In this sense, the objective of this study was to evaluate the sensorial characteristics of pasteurized bovine milk and Coalho cheese produced from milk with 2 levels of SCC. Two batches of milk were selected: low SCC (<100,000 cells/mL) and high SCC (400,000 cells/mL < SCC <500,000 cells/mL). Milk and cheese samples were evaluated by the triangle test, the acceptance test using a 9-point hedonic scale ranging from 1 (Disliked extremely) to 9 (Liked extremely), and by the consumption index. The sensorial tests were performed by 100 untrained volunteers. The evaluated attributes were appearance, aroma, flavor, texture, and overall acceptance. The triangle test was measured by counting the correct answers and the statistical difference was based on the chi-squared test. The acceptance test was submitted to ANOVA at 5% of significance. For pasteurized milk, the triangle test indicated a significant difference (P < 0.001), and all analyzed attributes presented a statistically significant difference (P < 0.05) on the hedonic scale except for appearance. Statistical difference (P < 0.05) was observed in relation to intent to consume, in which the evaluators reported that they would “often drink” (5.26) the milk with low SCC, while they would “occasionally drink” (4.58) the milk with high SCC. Regarding the Coalho cheese, a significant statistical difference (P < 0.001) was evidenced for the triangle test, in which 87 evaluators correctly chose the different sample. The Coalho cheese obtained from milk with low SCC had a higher preference in relation to that of high SCC (P < 0.05). The flavor attribute presented the greatest difference between the samples with mean scores ranging between 6 (Liked slightly) and 7 (Liked moderately). Regarding the intent to consume, there was greater availability for consumers to acquire Coalho cheese made from low SCC milk observed. Therefore, pasteurized milk and Coalho cheese made from milk with low SCC had a better sensorial acceptance.