Camelbert?
Mar. 19th, 2008 05:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonTo the Cheese Course, Prepare to Add Camel
By PERVAIZ SHALLWANI
WITH cheeses in all shapes, sizes and aromas so easily found, a new curd can have trouble standing out. This is not likely to be a problem for Caravane.
A brie-like cheese with a bloomy rind and a gooey off-white center, Caravane is made in Mauritania at one of the world’s first camel milk dairies.
The cheese, known to some admirers as Camelbert, has had a difficult time clearing regulatory hurdles in the European Union. But with the help of Gary Guthrie, an American importer, it has received a green light here. About 100 pounds of Caravane will be available in New York beginning this week at some Garden of Eden stores, Sahadi’s, Stinky Bklyn, Zabar’s and Todaro Brothers. It will also appear on the menu at Azza, a French-Moroccan restaurant on East 55th Street, and Zaytinya, a Middle Eastern restaurant in Washington. More
By PERVAIZ SHALLWANI
WITH cheeses in all shapes, sizes and aromas so easily found, a new curd can have trouble standing out. This is not likely to be a problem for Caravane.
A brie-like cheese with a bloomy rind and a gooey off-white center, Caravane is made in Mauritania at one of the world’s first camel milk dairies.
The cheese, known to some admirers as Camelbert, has had a difficult time clearing regulatory hurdles in the European Union. But with the help of Gary Guthrie, an American importer, it has received a green light here. About 100 pounds of Caravane will be available in New York beginning this week at some Garden of Eden stores, Sahadi’s, Stinky Bklyn, Zabar’s and Todaro Brothers. It will also appear on the menu at Azza, a French-Moroccan restaurant on East 55th Street, and Zaytinya, a Middle Eastern restaurant in Washington. More
