Dairy
Camel
Camel-milk cheese is coagulated dairy from dromedary or Bactrian camel milk, long used in arid pastoral cultures of North Africa, the Middle East, and Central Asia. Camel milk is lower in fat than cow milk, higher in some protective proteins, and historically harder to rennet-set; modern makers use adapted cultures and rennet to produce fresh soft cheeses, brined styles, and experimental aged wheels. Flavour is mildly sweet, slightly saline, and clean rather than richly buttery. Fresh camel cheeses crumble or spread on flatbreads; soft styles stand in for chèvre-like applications. Availability is still specialty outside producing regions—treat as a distinctive milk species, not a cow substitute.
Also known as: Camel cheese, Camel dairy cheese
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.1 g
- Saturated Fat 5.73 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.98 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 31.2 mg
- Sodium 79.3 mg
- Salt 0.2 g
- Total Carbohydrate 4.81 g
- Dietary Fibre 0 g
- Total Sugars 5.03 g
- Complex / starch 0 g
- Protein 7.65 g
- Water 69.5 g
- Energy 141 kcal
- Water 69.5 g
- Carbohydrates 4.81 g
- Sugars 5.03 g
- Protein 7.65 g
- Fat 10.1 g
- Saturated Fat 5.73 g
- Monounsaturated Fat 2.98 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 385 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 31.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 8.5 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Camel of Cheese: composition reflects this culinary part relative to the whole ingredient.
History
Camel pastoralists of the Sahara and Arabian Peninsula used soured and lightly set camel milk as portable nutrition.
Islamic-era desert trade networks moved camel dairy products alongside meat and hides.
Research dairies improved rennet coagulation of camel milk, enabling commercial soft cheese production.
Gulf and North African specialty brands marketed camel soft and fresh cheeses to urban consumers.