The aim of this study was to evaluate the sensorial acceptance of Coalho cheese produced from milk of Gir (CCGI), Guzerá (CCGU) and Sindi (CCSI) cow breeds throughout 46 d of shelf life under refrigeration at 5°C. The appearance, aroma, texture and taste attributes of the cheeses were evaluated according to a 9-point hedonic scale ranging from 1 (Disliked extremely) to 9 (Liked extremely), by 60 untrained testers on the first, 25th and 46th days of storage. Data were submitted to ANOVA using the Statistica 7.0 program and the differences between the means were evaluated by the Tukey test at a significance level of 5%. The results showed that the sensory scores ranged from 6.32 (Liked slightly) to 7.85 (Liked moderately). The Coalho cheeses from milk of different cow breeds presented similar appearance throughout the storage period. The aroma on the first day of storage obtained lower sensory scores (Liked slightly) possibly due to volatile compounds which develop over time. Regarding the texture, CCGU and CCSI reached similar sensorial acceptance (P > 0.05) throughout the evaluation period, while the CCGI received a lower score (7.05) at 46 d of storage (P < 0.05) than on the first day (7.85). For the flavor attribute, the cheeses received better (P < 0.05) sensory scores (Liked moderately) on the first day of shelf life. In comparing the respective storage periods, we observed that the cheeses obtained from the milk of the different breeds studied are similar in appearance, aroma, and flavor (P > 0.05), while only the texture of the CCGU (7.71) differed (P < 0.05) from the CCSI (6.91) at 46 d of storage. The results found indicate that the storage time of Coalho cheeses prepared with cow milk from Gir, Guzerá, and Sindi breeds reduced consumer acceptance of flavor, but the sensorial characteristics were pleasant for consumption until 46 d of shelf life.