The cattle herd of Benin includes several genotypes including Borgou and Azawak breeds. The study aimed to evaluate physicochemical characteristics and sensory attributes of artisanal cheeses processed with milks of Borgou and Azawak cow breeds reared on natural pasture at the breeding farm Okpara. So, 10 liters of fresh milk from each cow breed were collected for the production of cheese using artisanal cheese processing technology of Benin. Then, cheeses of both genetic types of cow milks were sampled for physic-chemical and sensory analyses. It appears that the luminance cheeses from Borgou cows is lower than that of Azawak cheeses (86.4 vs 89.2; P <0.01). However, the values of red index, pH, titratable acidity (° D) and texture (N) of the cheeses of the both genetic types were similar with the respective values of -1.9, 6.48; 0.14 and 7.2 for Borgou breed and -1.85; 6.52; 0.13 and 6.8 for Azawak breed (P> 0.05). However, the yellow index (b*) is 13.89 for Borgou cheeses to 12.6 for Azawak cheeses (P <0.05). The hue (H*) of cheese processed from Borgou cow milk was more important than the value recorded for Azawak cheese (-0.36 vs -2.75) while the higher chroma (C*) value was obtained in cheese processed from Azawak cow milk (14.04 vs 12.74). Nutritionally, the dry matter content (38.5% vs 36.69%; P <0.001), fat content (6.9% vs 4.65%; P <0.001) and protein content (8, 89% vs. 8.28%; P <0.05) of Borgou cheeses were higher than those of Azawak cheeses. The ash content was 1.41 for Borgou cheeses to 2.3 for Azawak cheeses (P <0.001). Organoleptic evaluation of both genetic type cows' cheeses showed that Borgou cheese had recorded the better scores for taste, texture, and overall acceptability. Traditional cheese processing technology may be promoted for food security in Benin.