Goat milk production in Algeria has developed after it started several years ago. Goat milk has a number of good qualities that it is being used to substitute cow's milk. In this study, goat milk produced in the Northeast region of Algeria was characterized. These milk came from the Alpine goat breed raised in the Northeastern Algeria (Wilaya of Annaba, Guelma, El-Tarf and Souk Ahras). The results after analysis of goat milk showed good nutritional quality from samples coming from Guelma and Bouchegouf which showed high levels of dry matter (18.17%), proteins (31.2 g/litre) and a very high fat content of up to 60 g/litre. All milk samples also showed good hygienic quality. From the goat milk samples a mixed coagulation cheese was developed and subjected to a physicochemical and organoleptic analysis. The results showed a high cheese yield of 30%, a good nutritional composition with a high fat content (47%) and protein, reflecting the quality of the milk used.