Farmers make camel cheese

IN 2012, Chr. Hansen and Kenyan company Oleleshwa Enterprises Ltd collaborated on a CSR project to improve the living conditions of small-scale camel owners, especially in Northern Africa. The project involved teaching farmers to produce their own camel cheese using Chr. Hansen’s patented enzyme solution called FAR-M?. More than a year into the programme, farmers have learned many cheese recipes from which they can profit. Production of camel cheese will allow them to preserve camel milk during the wet season when volumes are higher than consumption, and in the dry seasons, when demand is much higher than milk available.