The objective of this research was to develop a cheese based on a mixture of cow's milk and sacha inchi's milk (Plukenetia volubilis L), ecotype Shanao. Three blends were selected: 60:40, 70:30 and 80:20% vtv (milk and sacha inchi's milk); all mixes were pasteurized and coagulated with calcium sulfate at three levels (0.1, 0.15 and 0.2 M) and citric acid at a concentration of 50 % w/v. Subsequently, coagulation time and curd yield were determined. And sensory characteristics as smell, taste and texture of the 9 samples were evaluated to determine the best technological alternative and develop the proximal, microbiological analysis and the textura profile test to characterize the final product. The results indicated that the cheese made with the mixture of 60:40% vtv, concentration of coagulant at three levels and citric acid at a concentration of 50% w/v, presented a weak curd. However, ...