Consumption of fat and cholesterol reduced food products has been increasingly popular among health conscientious consumers due to its association with health problems including heart diseases and stroke. The objective of this study was to evaluate textural properties of cholesterol reduced (CR) and control (CC) caprine milk cheeses during storage. Three batches each of CR and CC Cheddar-type caprine milk cheeses were manufactured, and stored at 3 different temperatures (−18, 4 and 22°C) for 0, 3 and 6 mo. β-Cyclodextrin (β-CD) was used to remove cholesterol from milk and cream before manufacture of the CR cheeses. Textural properties of all experimental cheeses were evaluated using a texture analyzer (Model TA.XT2i, Texture Technology Corp., Scarsdale, NY). The pooled means (g force) of hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, and chewiness across batches, storage temperatures and periods of CC and CR cheeses were: 851.1, 2750.1; 11.4, 0.92; 19.3, 46.6; 0.45, 0.65; 69.9, 84.6; 388.3, 1976.2; 320.8, 1867.8, respectively. CR cheese had significantly (P < 0.01) higher hardness, resilience, cohesiveness, springiness, gumminess, and chewiness, but lower adhesiveness compared with CC counterparts. These results may account for the difference in moisture contents (55.3 and 50.8%) in CC and CR cheeses, respectively. For 3 main factors, cheese type was significant (P < 0.01) for all textural traits, while storage temperature and storage period were significant (P < 0.05 or 0.01) except for springiness and gumminess. For 2-way interactions, cheese type × storage temperature and cheese type × storage period were significant (P < 0.05 or 0.01) for most properties, whereas none of 3-way interactions were significant. It was concluded that textural properties of the experimental caprine cheeses were significantly affected by cheese type (cholesterol removal), followed by storage temperature and periods.