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The objective of the study was to determine the microbiological and hygienic quality of milk of Bionda dell’Adamello goats. Forty-three samples of bulk untreated goats’ milk and 42 milk-filter samples, obtained from six farms, were analysed. The results showed the absence of Listeria spp. in all the milk and milk-filter samples. Considerable differences were observed in terms of milk hygiene (related to total coliforms, E. coli and plate count at 30°C) as the microbiological quality of the milk from only half (3/6) of the farms resulted satisfactory. This finding provides that the ideal way of using the milk of Bionda dell’Adamello goats is producing cheese matured for more than 60 days, as the typical cheese Fatulì.