The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese. Goat's milk resulted from goat feed different flaxseed levels (0, 7 and 14%) were used in the preparation of goat's Domiati cheese which was stored at 4±1ºC for 60 days.  Results showed that supplementing flaxseed at level 7and 14% had significantly (P< 0.05) increased cheese protein, total solids and lactose, while no effect was observed on cheese fat. Cheese yield was significantly increased (P< 0.5) for cheese supplemented with 7 and 14%flaxseed than control cheese. Results also, showed in significant differences (P<0.05) on short- (SCFA) and medium-chain fatty acids (MCFA) .While a significant increase of mono -unsaturated (MUFA) and poly-unsaturated fatty acids (PUFA) in cheese fat  were observed. Moreover, concentrations of conjugated linoleic acid (CLA) isomers and linolenic acid (C18:3) in cheese fat were increased linearly (P < 0.05) with the increase of flaxseed level. The concentration of CLA and C18:3 in cheese with7 and 14 % flaxseed concentrates significant (P< 0.05) increased. It was concluded that feeding flaxseed to lactating goats improved fatty acids profile in cheese as well as cheese yield. The texture profile parameters were significant (P< 0.05) decreased. Sensory properties scores were increased during storage period. Generally, resultant goat's Domiati cheese supplemented with 7 and 14% flaxseed were considered highly acceptable and it has many health benefits than the control cheese.