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Cheese from Mauritania
Camel milk is hard to turn into cheese, because it has little casein and its rennet curd forms two to four times more slowly than with cow milk. FAO trials made it work by heating the milk gently, adding calcium salts, a lactic starter and a large dose of clotting enzyme. The soft curd is drained in moulds for about a day, salted, and ripened 15–45 days under a white mould rind, the method behind Mauritania's Caravane. Made in 6 steps over 16 days – 46 days. The longest step, ripen under a white mould rind, takes 15–45 days (Ramet J.P. 2001) and runs at 12–14 °C (Ramet J.P. 2001). Salt is 1.5–1.8 % (Ramet J.P. 2001). Mesophilic lactic acid bacteria and Penicillium and Geotrichum surface moulds do most of the fermenting.
| Main step | 15–45 daysSet[ramet2001] | Ripen under a white mould rind |
|---|---|---|
| Temperature | 12–14 °CSet[ramet2001] | Ripen under a white mould rind |
| Salt | 1.5–1.8 %Set[ramet2001] | Salt |
| Acidity | pH 6.2–6.8Set[ramet2001] | Add starter and clotting enzyme |
| 100 kg | Camel milk, whole or partly skimmed · Fresh or slightly acid[ramet2001] |
| 10–15 g | Calcium chloride or calcium phosphate · Added at least 30 minutes before the clotting enzyme; more gives soapy and bitter tastes[ramet2001] |
| 1–3 kg (liquid) or 1–3 g (dried) | Mesophilic lactic starter[ramet2001] |
| 4–8 g | Clotting enzyme of strength 1/100 000 · Bovine pepsin clots camel milk well; calf rennet less well. Recombinant camel chymosin is a later option.[ramet2001][kappeler2006] |
| 1.5–1.8 % | Salt · Dry-salted on the surface, or brined for 10–30 minutes[ramet2001] |
| Penicillium and Geotrichum surface moulds[ramet2001] | |
| Starter | mesophilic lactic starter; clotting enzyme (pepsin, calf rennet or camel chymosin); surface moulds |
Total time across the recorded steps: 16 days – 46 days
What changes: Camel milk is heated gently, cooled, and calcium salt is stirred in
Milk with more than 0.22 % acidity or a pH below 6.50 is neutralised before heating, or it curdles on the hot surfaces. Output: heat-treated camel milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Camel milk has less casein, a different casein balance and larger micelles than cow milk, so its rennet curd is weak and slow. The FAO method makes up for this with gentle heating, calcium salt and a large dose of clotting enzyme, then ripens the cheese like a small Camembert.
FAO advises thermising (62–65 °C) or low pasteurising (72–75 °C) camel milk for 1 minute to stabilise it and stop the curd from blowing, and a lactic starter to hold back coliforms and other harmful bacteria in raw milk.
Hazards the sources name: Coliforms and other harmful raw-milk bacteria, held back by heating and by the starter.
Every number is labelled with how it is known. How this atlas is made
Camel milk was long thought impossible to make into cheese, and only a few acid-and-heat cheeses were known in the Sahara and Sinai. FAO trials in Saudi Arabia (1985, 1990) and Tunisia (1987) worked out a method, and the first commercial production started in a purpose-built plant in Mauritania in the 1990s. Caravane, from the Nouakchott dairy Tiviski founded in the late 1980s, is the best-known result.
