This study evaluated instrumental parameters (chemical composition, colour, texture and microstructure) and sensory characteristics of goat cheese (60-day maturation) made with milk spiked with oxytetracycline at different levels: 0, 50, 100 (maximum residue limit; MRL) and 200 μg kg−1. Additionally, the influence of this antibiotic on the cheese making process was evaluated and proved that the presence of oxytetracycline in milk significantly delayed the total time of manufacture in proportion to its concentration. The presence of this antibiotic in raw milk, even at a concentration of up to double the MRL, affected some of the parameters only slightly (pH, FFA concentration, luminosity, springiness and chewiness) in the ripened cheeses, without being perceptible by the sensory panel. Consequently, cheese made from milk containing oxytetracycline would go unnoticed by consumers.