It took a year of searching in two Gulf countries, but we are finally enjoying the fruits of camels’ labor: camel milk cheese. We’ve already made yogurt, yogurt cheese, quark, and a hard quark pressed cheese, similar to ricotta salata. And we like a strained quark that we roll into logs on chives and cracked peppercorns like chevre. Camel milk has about half the fat of cow’s milk making less creamy, but it’s more concentrated in protein and vitamins. It’s possible to buy commercial camel milk, but the supply is limited and it’s only sold in specialty boutiques. But production might be ramping up; if they can make robot camel jockeys, we’re eagerly expecting robot camel milkmaids. Hopefully in time for when our flora danica cultures arrive from America to make a bloomy camembert style cheese – camelbert if you will. Picture below from left to right: camel milk choclate, camel milk, camel milk cheese starter.