Goat’s milk cheese made from the Serrana, Murciana-Granadina, Malagueña, Alpina breeds and their cross-breeds, made with pasteurized or untreated milk and undergoing different periods of ageing depending on the type being made. A distinctive feature of Camerano cheese is its series of external marks, produced by the “cilla”, the molds used to shape the cheese; they are made from plaited cane and leave their imprints on the outside of the cheese.
- Fresh Camerano cheese: the curd is white and glossy, with no holes, a smooth jellified texture, very soft and moist. It has a very well-rounded flavor, ranging from very sweet to quite acidic.
- Soft Camerano cheese: It has a clearly defined rind, with either no mold or some incipient mold growth. The curd varies from white to an ivory white color, a medium hard to soft texture and with no holes. It has an intense flavor with a hint of acidity.
- Semi-cured Camerano cheese. It has a clearly defined rind with greenish-brown mold growth on the outside. The curd varies from white to an ivory white color, a hard to medium hard texture. It has an intense, well-defined flavor with a hint of acidity.
- Cured Camerano cheese. The rind is clearly defined with mold growth on the outside, mainly a greenish-brown in color. The curd varies from white to ivory white in color, with a firm, hard texture, and either very few holes or none at all. It has an intense and well-defined flavor.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2012
35 - 50 %
4.8 - 6 pH
35 - 55 %
9,3 - Individual visits per month (average)
386 - All individual visits
22 09 2016 - Date of publication of this article
29 11 2016 - Date of last edit