Forget fromage de chevre, vache or brebis. Get over the hump.
- guttergourmet Mar 20, 2008 01:51 PM
I am looking for the newest cheese craze. I want to be the first on my block to try fromage de camel, aka "camelbert" imported from Mauritania. Are Murrays, Artisanal, Fairway, Saxelby's, Dean & DeLuca or Ideal carrying it yet? Has anyone beaten me to it? If so, what the hump does it taste like? And which type of camel produces the best, one hump or two? I hear it's great for desert, er, dessert. P.S. I'm serious.
Saw that article yesterday too. I want to try it as well; but when I was at Fairway this morning I completely spaced and forgot to ask about it (hey, it was 7:30 am and my brain was on shopping-autopilot!).
I hope someone is carrying it.
ha ha ha ha ha ha. you may not have realised but my CH handle is the hindi word for camel!!
http://jds.fass.org/cgi/reprint/76/10... - i think you should have a read of this to get the scientific background to the process of making cheese from camel milk :-)
i did some googling, turns out it's a British woman behind the drome'dairy, ha ha ha
let us know once you've tried it.
btw did you ever try this spanish cheese i recced you a few months back? you won't regret it.
well i tried a camella cheese on 2004, but not in this country, it was definitely the mauritanian cheese, everyone was talking about that then in spain, but im not sure if the one they're importing is the same recipe or if they changed it, since they were still experimenting with distribution back then. if it's the same it's not bad at all, but not amazing either (between a brie and a camemembert in terms of taste intensity). and yes, the queso cañarejal is nice.