Camel Cheese
Cheese from camel milk is more difficult to make than cheese from the milk of other dairy animals. It does not coagulate easily and bovine rennet fails to coagulate the milk effectively. In camel herding communities camel milk cheeses use spontaneous fermentation, or lactic fermentation to achieve a sour curd. In Sudan, the Rashaida tribe use this method to store surplus milk in the rainy season, pulverising the dried curds and adding water for consumption in the dry season. In Mongolia camel milk is consumed as a product at various stages of the curd-making process. Recent advances in cheese making technology have made it possible to coagulate camel milk with a vegetable rennet and camel rennet.
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—Desiderius Erasmus (c. 1466–1536)
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