the aim of the study is to evaluate, by using sensory methods, chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. samples of chanco cheese (two different commercial brands) were used. sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. the sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. sensory scales from one to seven were used to express the intensity perceived for each property. based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. other groupings were formed with hardness and deformability. from the results, it can be concluded that the sensory properties shown in the chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fuidity (cohesiveness, adhesiveness, springiness) of the cheese. the map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.