France, the country of cheese par excellence, has more than a thousand recognised varieties. However, until now, none of them were made from camel milk. This feat has just been achieved by a French farmer, a pioneer in a field that is still largely unexplored in Europe. Camel milk, which has been consumed for centuries in certain regions of Africa and the Middle East, is renowned for its nutritional properties but remains a complex ingredient to transform into cheese.

The difficulty lies mainly in its composition: this milk is low in casein, a protein essential to the coagulation process. This explains why, despite its traditional consumption, it is rarely made into cheese. Laboratories and a few international start-ups have tried their hand at it, but success remains rare and highly technical.

The French farmer behind this innovation did not hesitate to take on the challenge. He adapted his methods, tested different ferments and collaborated with experts to overcome the technical obstacles. The result is a unique cheese with a melt-in-the-mouth texture and subtle flavour, combining sweetness with slightly salty notes. This successful trial could mark the start of a new industry. At a time when consumers are looking for new taste experiences, the uniqueness of the product gives it strong appeal, particularly in the high-end segment.

While camel cheese is a first in France, the use of camel milk is booming internationally. In the United Arab Emirates, Saudi Arabia and Kenya, it is increasingly being marketed, particularly in the form of fresh milk, powdered milk and chocolate. Manufacturers highlight its nutritional qualities: rich in vitamins C and B, low in fat, and containing proteins with properties known to boost immunity.

In Europe, consumption remains marginal, but trends are favouring an opening up of the market. Curiosity about alternatives to traditional dairy products, whether plant-based or animal-based, continues to grow. The introduction of camel cheese is therefore part of this dynamic, with interesting prospects among an informed public, particularly urban consumers who are sensitive to food innovation.

The main challenge remains production. Unlike cows or goats, camels produce less milk and over shorter periods. In addition, their adaptation to the European climate is not always optimal. The development of a genuine French industry would therefore require significant investment in both breeding and agri-food research. Another challenge concerns regulation. The marketing of alternative dairy products is strictly regulated, and the introduction of camel milk cheese onto the market will have to undergo a series of health approvals.

Finally, consumer acceptance will be a key step. While there is genuine curiosity, it will be necessary to convince consumers through taste quality, transparency about production methods and an appropriate marketing strategy.

Beyond its technical performance, camel cheese illustrates a broader trend: the move upmarket of camel milk and its derivatives. With only a few litres produced per day per animal, this milk remains a rare resource, which justifies its premium positioning.

In Dubai, the Al Nassma chocolate factory has established itself as a global benchmark with its camel milk pralines and bars sold in prestigious stores such as Harrods. In cosmetics, several high-end skincare brands are exploiting its moisturising and antioxidant properties to offer natural creams and soaps at high prices. French cheese follows the same logic: offering a unique product aimed at customers seeking exclusivity.

International markets reinforce the economic interest of this innovation. The Middle East and Africa currently account for nearly 70% of the global camel milk market, but new growth drivers are emerging in Asia and Northern Europe. China, for example, is developing its own industrial sector and also imports powdered milk for its specialised nutrition. Europe, for its part, is seeing growth in imports, particularly in Scandinavian countries and Germany, where consumers are looking for rare and alternative products.

In the United States, despite strict regulations, start-ups such as Desert Farms are already distributing camel milk to lactose-intolerant communities and consumers who are fans of superfoods. In this context, a French cheese made from camel milk could appeal to high-end distributors, delicatessens and chefs looking to stand out from the crowd.