 Cheese from camel milk is more difficult to make than cheese from the milk of other dairy animals.In camel-herding communities, camel milk cheeses use spontaneous fermentation or lactic fermentation to achieve a sour curd; in camel farms in Sudan, the Rashaida tribe use this method to store surplus milk in the rainy season, pulverising the dried curds and adding water for consumption in the dry season, and in Mongolia, camel milk is consumed as a product at various stages of the curd-making process.However, the milk does not coagulate easily and bovine rennet fails to coagulate the milk effectively.