Queso de Acehúche

Carmenventurav, CC BY-SA 4.0, via Wikimedia Commons

About Queso de Acehúche

Queso de Acehúche is a traditional Spanish cheese made exclusively from raw goat’s milk from Murciana-Granadina, Florida, Malagueña, Retinta, and Verata breeds. It is produced in the province of Cáceres, Extremadura, using enzymatic coagulation and matures for at least 40 days. The cheese has a cylindrical shape with flat faces and a semi-hard, elastic texture. Its rind is naturally waxy yellow to dark ochre and may develop a characteristic smear during maturation. The paste is white to ivory, compact, and slightly moist, with small, round holes. It has a lactic, slightly putrid aroma and a mild, balanced flavor with low saltiness, moderate acidity, and increasing pungency as it matures. The cheese may be coated in paprika or oil and is sometimes made using the traditional "sobao" washing technique. Queso de Acehúche is protected under the PDO (Protected Designation of Origin) status.

Key Facts

Country of Origin	Spain
Specific Origin	Cáceres, Extremadura
Protection	PDO (2020)
Milk Type	Goat
Milk Treatment	Raw
Fat Content	Minimum 45% in dry matter
Moisture Content	Minimum 50% total dry extract
Rind	Waxy, yellow to dark ochre, may develop a smear; can be coated in paprika or oil
Texture	Semi-hard, elastic, slightly moist
Flavor	Low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses
Aroma	Medium to high intensity, lactic (goat’s milk) with putrid notes
Colors	White to ivory
Forms	Cylindrical wheels
Age	Minimum 40 days

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