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Cheese from Algeria, the Chaouia area of the east
Bouhezza is an Algerian raw-milk cheese made and ripened inside a goatskin bag called a djeld or chekoua. Salted lben (soured, churned buttermilk) is poured into the skin and topped up for weeks while whey seeps out through it, with no rennet, starter or heating; raw milk is added near the end. Draining, salting and ripening all happen at once in the bag.
| Lben | Raw milk left to curdle on its own, churned and partly skimmed; low acidity preferred[aissaoui2022][boudalia2020] |
| Saltabout 1 tablespoon per litre of lben (in one study, 25 g per litre) | [boudalia2020] |
| Whole raw milk | Added near the end to adjust acidity and saltiness[aissaoui2022][boudalia2020] |
| Goatskin bag (djeld or chekoua) | Treated with salt and juniper berries before use[aissaoui2022] |
| Hot red pepper | Some makers season the finished cheese[medjoudj2025] |
| Starter | None. The cheese is made without any starter or rennet; the lben is a source of many microorganisms, and the skin bag acts as an active microbiological agent that can influence the ripening. |
Total time across the recorded steps: 2.3 months – 2.4 months
What changes: A cleaned goatskin is treated with salt and juniper and conditioned overnight with lben
The skin is depilated, washed, treated with salt and juniper berries, turned inside out, tied and rinsed, then left overnight with lben inside and rinsed again.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bouhezza is an Algerian raw-milk cheese made and ripened inside a goatskin bag called a djeld or chekoua. Salted lben (soured, churned buttermilk) is poured into the skin and topped up for weeks while whey seeps out through it, with no rennet, starter or heating; raw milk is added near the end. Draining, salting and ripening all happen at once in the bag. Made in 7 steps over 2.3 months – 2.4 months. The longest step, top up and drain through the skin, takes 2.3 months (Boudalia S et al. 2020. Characterization of t…). Lactococcus lactis and Lactobacillus (now Lactiplantibacillus) plantarum, regularly present in the cheese, with Leuconostoc species also found and In goat's milk Bouhezza, Lactococcus lactis subsp. cremoris and Streptococcus gallolyticus subsp. macedonicus, with several lactobacilli do most of the fermenting.
| Main step | 2.3 monthsReported[boudalia2020] | Top up and drain through the skin |
|---|---|---|
| Acidity | pH 4.7 → 3.99Measured[medjoudj2017b] | Ripen in the skin |
The researchers who study Bouhezza say it differs from other cheeses ripened in animal skins. It is begun with salted lben and topped up for weeks, and the permeable skin does the souring, draining, salting and ripening together, with no rennet, starter or heat.
Bouhezza is made from raw milk with no heat treatment. In farm cheeses studied, faecal coliforms fell to none as the pH dropped to between 5 and 4 and salt built up, and Salmonella, S. aureus, Listeria and E. coli O157:H7 were not found. The researchers stress clean handling of the skin and milk. Those few samples do not show that it is safe. CDC says raw milk can carry E. coli, Listeria, Brucella and Salmonella and advises choosing pasteurised milk products, and children under 5, adults over 65, pregnant women and people with weak immunity are most at risk.
Hazards the sources name: Faecal coliforms (1–3 log cfu/g during making, falling to none in ripened cheese); Salmonella, Staphylococcus aureus, Listeria and E. coli O157:H7 screened for and not detected in the farm cheeses studied.
Every number is labelled with how it is known. How this atlas is made
Bouhezza is the only traditional ripened cheese known in Algeria, made in parts of the Chaouia area of the east. Making starts in spring and runs for several months as milk comes in. It became an Algerian geographical indication in 2019.
