A survey was conducted to characterize artisanal cheeses from small-scale producers of the Western Cape, South Africa. Forty artisanal cheeses were identified and classified based on type (Cheddar, Gouda, others), age (1, 3, 6 mo) and milk (raw and pasteurized). The chemical, microbiological, and sensory properties of the cheeses were investigated. Rapid sensory characterization was done using the sorting technique followed by a descriptive step. Sixteen panel members were instructed to sort samples based on similarity of flavor and texture attributes. Sensory data were subjected to DISTATIS and correspondence analysis. Chemical and microbiological data were analyzed by univariate statistical methods with main factors age, cheese and milk. Raw milk cheeses had higher ash and fat content (P < 0.05) compared with pasteurized milk cheeses. Ash content was also higher in 3 mo cheeses compared with 6 mo. However, a wide range in fat composition was observed, ranging from 23% to over 40% and generally positively correlated with moisture content. The “others” group had the highest protein content (30%) and higher pH compared with Cheddar (P < 0.05). Fifteen percent of the cheeses did not fall within standards for coliforms and 10% tested positive for E. coli. Aging affected aerobic plate counts (higher at 1 mo compared with other months; 5.6 Log cfu/g) which was negatively correlated with the lactic acid % (P < 0.05). Results for sensory characterization showed a clear differentiation between mature and young cheeses. As expected, raw milk cheeses and those from the same producers fell within same groups suggesting similar sensory characteristics. The latter was not observed for cheeses belonging to the same type. Therefore, although cheeses from small-scale producers can be classified under the same broad categories such as Cheddar or Gouda, they can still express unique physiochemical and sensory properties. Understanding physiochemical and sensory properties of artisanal cheeses will help evaluate their composition and eating quality to help expand small-scale producers marketing shares.