Canestrato Pugliese is a traditional cheese produced in Puglia (Italy) which has the Protected Designation of Origin status. In this study the organoleptic properties which characterize this cheese, made with raw and pasteurized milk, were investigated and compared. Results on pasteurized samples were also compared with those obtained by analyzing a similar pasteurized ewes' milk cheese (Canestrato Sardo) produced in a different geographical area. Sensory profiles, qualitative and quantitative analyses of the volatile fraction and gas-chromatography/olfactometry were carried out. Important differences were found between raw and pasteurized Canestrato Pugliese cheese, even though they have the same PDO status. On the other hand, there was a significant similarity between the two pasteurized cheese samples even though they were produced in different geographical areas and have a different designation of origin status.