Yes, you can milk a camel. Yes, you can make dairy products out of camel milk. Yes, they are edible. Three facts which may be shocking to the majority and perhaps slightly off putting until the unique flavor is fully experienced.
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A few years ago, Kris Lloyd’s friend, chef Jock Zonfrillo, brought her a bucket of ants. The creative cheesemaker felt challenged to incorporate this unusual ingredient—indigenous to her native Australia—into a cheese recipe. Excuse the pun, says Lloyd, but “Jock understands how I like to step outside the mold.”
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Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a focus; then organic, then grass-fed. We’ve seen a renewed interest in vegetable rennets, followed by a push to turn almonds, cashews and coconuts into vegan artisan cheese.
The world is going tariff crazy! President Trump put tariffs on China, and they respond in kind. Recently, the news is filled with the decision to impose tariffs on Mexican tomatoes while “dumping” charges are investigated. In the background, the U.S. has won a World Trade Organization action declaring that Europe has been subsidizing large civilian...