The unique characteristics of goat milk have been rather well studied as regards its nutritional value and health effects. It has been documented as an excellent food source. It has beneficial effects for health maintenance, physiological functions, as well as in the nutrition of children and elderly people. The medicinal value of goat milk has been documented in Nepalese Ayurveda and Indian Ayurveda. Goat milk was recommended as an affective dietary item for patients suffering from certain diseases. In spite of its health benefits, goat milk and goat milk products are not among the widely consumed dairy products in Hungary. Hungarian consumers prefer cow milk and cow milk products over goat milk and goat milk products. The most preferred goat milk products are cheese and cottage cheese. The main reasons for refusing goat milk products are their taste and smell, availability and affordability of these products. The objective of the present research is to investigate the perceived characteristics of goat milk products through blind testing in comparison with cow and sheep milk products (cheese, cottage cheese, plain and fruity yogurt). The research revealed that the perception of goat cheese and cottage regarding its outlook, smell, fatness, taste and colour is rather similar to the tested cow and sheep cheese and cottage cheese. The perception (homogeneity, smell, density, taste, colour, creaminess) of cow and goat plain and fruity yogurts are also rather similar. Considerable negative perception towards the tested goat milk products have not been revealed.