Cheeses
Camel Milk Cheese
Caravane
Nouakchott, Mauritania
Soft cheese made from pasteurized camel's milk; white bloomy rind, creamy interior with a slightly salty and delicately sweet flavour; created by Nancy Abeiderrhamane in the early 1990s at the Tiviski dairy in Nouakchott; one of the very few camel milk cheeses produced commercially in the world.
Original eatfuls sticker artwork
What it is
A closer look at Camel Milk Cheese.
Soft cheese made from pasteurized camel's milk; white bloomy rind, creamy interior with a slightly salty and delicately sweet flavour; created by Nancy Abeiderrhamane in the early 1990s at the Tiviski dairy in Nouakchott; one of the very few camel milk cheeses produced commercially in the world.
What to look for
Know it when you find it.
A small round cheese with a white bloomy rind and a soft, spreadable interior; milder than cow's milk Brie with a faint sweetness from the camel milk; produced by Tiviski in Nouakchott; one of the food products TasteAtlas lists for Mauritania; a rarity — camel milk does not naturally curdle, making this cheese a technical achievement.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Camel Milk Cheese.
Names around the table
One food, more than one name.
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