[EN] Physicochemical characteristics and sensory perception were studied in an innovative product "Qué's Café". This product developed at the Polytechnic University of Valence won the 1st prize in the contest Ecotrophelia-Spain 2011 and represented Spain into the European Competition of Ecotrophelia- Europe 2011 (Köln, Germany). Fusion of milk and coffee allowed the development of ecologic and Fair Trade products characterized by the texture of cheese mixed with coffee flavors. The physicochemical characteristics of each "Qué's Café" (Cappuccino, Au Lait and Latte Macchiato) were defined through instrumental analysis (pH, moisture, color, texture and rheology) and a commercial cheese was used as a control. Using a nine-point hedonic scale, the sensory perception of the three cheese of coffee and a desert ready-to-eat named "Qué's Café" were measured by a consumer panel. Results showed that physicochemical properties of Capuccino were similar to the control cheese, except color and pH, achieving the highest overall sensory score by consumers.