Brazil stands out internationally as a producer of animal foods. Minas cheese is one of the most popular ones in Brazil. This study aimed at evaluating acceptance and purchase intention, seeking for sensory terms that better describe cheeses using Check-All-That-Apply (CATA) methodology and also investigating "organic" information effect over acceptance. Four commercial minas cheese were used: a leader (A), a high fat (B), a high sodium (C) and a locally produced one (D). Sample E was the organic cheese. Descriptors used were the same considered in scientific articles about minas cheese QDA. Then, tests were performed with 70 consumers: acceptance, purchase intention and CATA questions with 12 terms in the list. Secondly, sample E was identified as “organic” and acceptance was assessed again. Data were statistically analyzed by ANOVA and Tukey’s test, PCA, HCA, CA, MFA and Cochran Q test. Acceptance and purchase intention of minas organic cheese were lower than conventional ones and no significant difference was detected, but cluster have shown one group (n=34) whom liked the organic cheese best even though “organic” information has not changed acceptance. According to CATA method, cheeses A, C and D had similar sensory characteristics such as white color, soft texture, sweet taste, minas cheese characteristic flavor and milk flavor. Besides those attributes, cheese B demonstrated to have a yellowish color instead. The organic cheese was described as white color, soft texture and bitter taste. Concluding, we suggest that the organic minas cheese producer, should review the cheese formulation to approach the acceptance results of conventional minas cheeses, making it more competitive. CATA method allows us to sensory differentiate the products. We could see consumers described the organic cheese as bitter tasted, and this could be the reason why its acceptance was lower than the conventional cheeses.