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Queso Camerano
El Pantera, CC BY-SA 4.0, via Wikimedia Commons
About Queso Camerano
Queso Camerano is a traditional goatâs milk cheese from La Rioja, Spain. It has a compact and firm texture with minimal fissures, and its color ranges from white to slightly marbled. The cheese is made using natural rennet of goat origin and comes in small cylindrical shapes with a distinctive lattice pattern from the âcillaâ mold. It is available in different aging stages: fresh, soft (aged at least 15 days), semi-cured (30 days), and cured (75 days). Fresh and soft varieties have no rind, while semi-cured and cured versions develop a rind with some mold. The cheese has a mild, slightly acidic flavor that intensifies with aging, developing musty and whey-like notes. The aroma varies from lactic and grassy to musty, depending on the age. It is deeply linked to La Riojaâs natural pastures and traditional cheesemaking heritage.
Key Facts
| Country of Origin | Spain |
| Specific Origin | La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra de Rioja Baja, and other specified municipalities) |
| Protection | PDO (2009) |
| Milk Type | Goat |
| Milk Treatment | Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured) |
| Fat Content | Minimum 35% (in solid content) |
| Rind | None (fresh, soft); defined with mold (semi-cured, cured) |
| Texture | Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) |
| Flavor | Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) |
| Aroma | Lactic, grassy (fresh); musty, aged whey (semi-cured, cured) |
| Colors | White to slightly marbled |
| Forms | Small cylindrical cakes |
| Age | Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days) |
| Rennet Type | Animal |
