The flavour of goat farm bulk milk from 40 dairy herds of goats (Alpine-Saanen) selected among rearers from 2 dairy co-operatives in Poitou-Charentes (France) has been studied . Two samples were collected in each herd and somatic cells counts (Fossomatic), physico-chemical and sensory characteristics were determined (n equal to 80). The goat flavour intensity of bulk tank milk varies significantly: milk with strong goat flavour (n equal to 25) is produced in middle lactation and characterised, in average, by a significantly lower fat content, somatic cells counts and free fatty acid contents were higher than flock milk with weak goat flavour (n equal to 28). Influences of breed, herd size, pH, acidity and protein content of milk on the flavour are not significant. These results indicate a strong relationship between goat flavour and goat fat in flock milk. Intensity level of milk flavour affects goat flavour of fresh acid curd cheese. However, differences between cheeses from milk with strong and weak goat flavour disappear during ripening: the biochemical phenomena occurring during ripening strongly contribute to the development of goat flavour in cheese; their effects are preponderant in comparison with the effect of goat flavour intensity of milk.