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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. Made in 7 steps over 3.3 months – 8.4 months. The longest step, ripen in the skin, takes 30 days – 6 months (Aissaoui Zitoun-Hamama O 2022). Lactococcus lactis, Lactobacillus (now Lactiplantibacillus) plantarum and Leuconostoc species, the regular native lactic bacteria of the cheese 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 | 30 days – 6 monthsReported[aissaoui2022] | Ripen in the skin |
|---|---|---|
| Temperature | 4–8 °CReported[boudalia2020] | Season and store |
| Acidity | pH 4.7 → 3.99Measured[medjoudj2017b] | Ripen in the skin |
| Lben · Raw milk left to curdle on its own, churned and partly skimmed; low acidity preferred[aissaoui2022][boudalia2020] | |
| about 1 tablespoon per litre of lben (in one study, 25 g per litre) | Salt[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 lben and the skin's own biofilm bring the microbes |
Total time across the recorded steps: 3.3 months – 8.4 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
The researchers who study Bouhezza set it apart from other skin-ripened cheeses because it is built up in the bag from salted lben, topped up for weeks. 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.
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.
