Milk fat contributes to dairy products, special features in appearance, flavor, texture and stability. “ D oble crema” cheese was elaborated with two levels of fat from milk standar­dized at 0,9 and 5.,% w/v fat, to obtain semifatty and high fat cheese respectively; lots of cheese were produced every fifteen days, to obtain 7 experimental times. The results of sensory tests were analyzed with the program S -PLU S statistical survival applied to the sensory shelf life of food. I t was determined that the sensory shelf life of “doble crema” cheese, with two levels of fat, stored at 4 °C and vacuum-packed, is about 60 days. The level of fat did not influence the sensory life, but affected favorably sensory changes during storage of “doble crema“ cheese, imparting pleasing flavor, aroma and texture, as well as the cheese yield.