Queso Camerano

Queso Camerano is a goat's milk cheese produced in the Sierra de Cameros uplands of La Rioja, Spain, distinguished by its cylindrical, cake-shaped form and the lattice impression left by the 'cilla' cane mould. It ranges from fresh to cured, with minimum fat content of 35 per cent of solid content, and weighs between 200 and 1 200 grams.

About this designation

Queso Camerano holds PDO status registered under file number PDO-ES-0767, with EU protection dating from 19 March 2009, and is listed in the eAmbrosia register under identifier EUGI00000014020. The applicant group is the Asociación del Queso Camerano. The protected name as registered is 'Queso Camerano'. All milk used in production must originate within the defined geographical area and come from goats of the serrano, Murciano-Granadino, Malagueño, and alpine breeds, or their cross-breeds. The specification requires a minimum protein content of 3.3 per cent, minimum fat content of 4 per cent, minimum total solid content of 13 per cent, and maximum acidity of 15 °Dornic at the point of entry to the cheese factory, with a minimum pH of 6.5. Coagulation is enzymatic, using natural rennet of goat origin. The cheese is drained naturally by gravity, without external pressure, through the 'cilla' mould. Four categories are defined by ageing: fresh Camerano cheese may be consumed upon completion of production; soft Camerano cheese requires a minimum of 15 days of ageing; semi-cured Camerano cheese requires a minimum of 30 days; and cured Camerano cheese requires a minimum of 75 days. Fresh and soft versions carry no rind; semi-cured and cured versions develop a clearly defined rind with mould. Cured Camerano cheese may be made from either untreated or pasteurised milk; the remaining categories require pasteurised milk.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 19 March 2009 under file number PDO-ES-0767, eAmbrosia identifier EUGI00000014020.
• The 'cilla' mould — historically of plaited cane, now of plastic in the same shape — imprints a lattice pattern on the cheese surface and governs natural gravity drainage.
• Four ageing categories are defined: fresh, soft (minimum 15 days), semi-cured (minimum 30 days), and cured (minimum 75 days).
• The specification permits only natural rennet of goat origin for enzymatic coagulation; no other coagulant is authorised.

Tasting notes

La Rioja goat's milk pressed cheese DOP from Sierra de los Cameros. Three aged tiers (Fresco, Tierno, Curado). Ivory paste, varies firm-to-creamy by age, balanced goat-milk flavor.

HoReCa use

Riojan tabla de quesos; pairs with Rioja whites and reds.

Packaging

• wheel-full-200g-1kg by tier
• wedge-vacuum-200g