The organoleptic characteristics of costeño cheese, which it is distributed in the grocery stores in Sucre, Colombia, were evaluated using sensory methods to establish product differentiation parameters. Sensory analysis was carried out through direct observation and descriptive attributes that are perceived by the sense organs: texture, color, odor, hardness, grain size and presence of impurities. For the study, samples of 200 g of cheese in 160 grocery stores municipalities in the department farmers were taken. Statistical analysis using multiple correspondence analysis as exploratory multivariate technique, determined that costeño cheese has a slightly sour smell, white color, presents firmness and no impurities, besides it shows large granules and soft texture to the touch.