Chanco cheese is a variety produced in Chile from cow milk and made by stirred-washed curd processing with a ripening period of 45 d. It has a semi-soft consistency, creamy body and contains several small eyeholes. In recent years, the manufacture of traditional cheese varieties using a mixture of cow and goat milk has gained popularity in the dairy industry, because consumers are willing to purchase and taste products with diverse appearance, flavor and texture development. In this context, differences are attributed to the composition of raw materials. Goat milk, when compared with cow milk, has no β-carotene, it contains increased levels of medium chain fatty acids (C6:0, C8:0 and C10:0), and has lower α_S1:β-casein (CN) ratio, contributing to cheeses with reduced yellowness, typical goat flavor, and brittle texture, respectively. To our knowledge, there is no information if the quality of Chanco cheese is affected by using this alternative technique. This study aimed to evaluate the effect of increasing the proportion of goat milk on the composition, texture and sensory properties of Chanco cheese. Cheesemilks were blended to 4 different cow:goat milk ratios (100:0, 67:33, 33:67 and 0:100), maintaining a protein-to-fat ratio of 0.9:1.0. These treatments (20-kg scale) were subjected to a stirred-curd, direct salted cheese-making protocol and ripened for 45 d at 12°C. Cheeses varying in the proportion of cow and goat milk had similar composition, pH values and primary proteolysis (P > 0.05) among treatments. However, an increase in the proportion of goat milk led to cheeses with reduced levels and degradation extent of α_S1-CN (P < 0.05), influencing on a weaker texture (P < 0.05) when analyzed by uniaxial compression test; increased whiteness and reduced yellowness (P < 0.05), when CIELAB color was measured; and higher levels of medium chain fatty acids (P < 0.05). Sensory analysis also indicated that increasing levels of goat milk led to cheeses with whiter appearance and goat notes (P < 0.05). These results suggest that blending goat into cow milk leads to Chanco cheeses with modified appearance, texture, and flavor.