Camelbert on the horizon
I cannot tell you how excited I am by the news that the Global Cheese Awards are working on a camel milk cheese for consumption at the awards. I am going to be judging there next week and am certainly going to be trying a piece. We here at Dairy Industries Towers have been kind of obsessed with the product for years.
We even sent our art director’s husband to the Middle East a few years ago, with the edict that he find camel milk cheese and bring it back for us to try. (He was going there for work anyway.) Sadly, he came back empty-handed. It seemed until this week that we were never going to try this delicacy. Now, the good folk in Frome are going to indulge me. I have to bring a piece back for the art director too. It is the icing on an already fantastic cake.
Camel milk has popped up regularly to tempt us, but always it was being made in place too far to justify expenses – Kenya, Ethiopia, India, and of course different countries in the Middle East. Chr Hansen’s forum launch about camel milk on LinkedIn is just further proof of the interest in this milk type, and not just from us dairy nuts in the office. We await the first sample of Camelbert.
