The other day my son was listing some unusual foods he would like to try someday, and along with snake meat, frogs legs and an insect of some kind, he included camel cheese. I did not know if there was such a thing so I looked in to it a little. Turns out that cheese is not one of the otherwise many functions and products usually provided by camels. For some reason camel milk does not react well with the bacterial starter they usually add to milk to get it to curdle. But now, thanks to modern science they have come up with a different starter solution that allows one to make cheese from camel milk. Learn more about it at The Food and Agricultural Organization of the United Nations.