From the NY Times:
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.
The dairy that makes Caravane is run by Nancy Abeiderrahmane, who is also its founder. Born in England and raised mostly in Spain, Ms. Abeiderrahmane, 61, married a Mauritanian politician and eventually settled in the country in 1986.
She started the dairy, now called Tiviski, in 1989. Nomads took their camel herds to her, and soon she was collecting, pasteurizing, bottling and selling more than 500 gallons of milk a day.
At some times of the year supply outran demand, and this made her wonder if she could make the milk into something with a longer shelf life, like cheese. But unlike that of cows, goats and sheep, camel milk does not have the proteins to curdle naturally. Ms. Abeiderrahmane contacted a camel expert in France who had discovered an enzyme that aids curdling, and made him a technical consultant. Production began in 1994.
Mr. Guthrie, an importer and entrepreneur who has worked mostly with electronics, was on a hunt for camel milk in 2007 after reading about its health benefits. Camel milk is rich in nutrients like iron, and vitamins C and B, according to a 2006 report from the Food and Agriculture Organization of the United Nations.
He approached Ms. Abeiderrahmane, and by September was peddling half-pound samples of Caravane to New York retailers and restaurants. Some of those that declined to carry it initially are nevertheless keeping an eye on it.