Caravane
A soft, Brie-style camel milk cheese with a bloomy rind from Mauritania.
Caravane is a soft cheese made from camel milk in Mauritania. It features a white mould rind and an off-white interior similar to Brie. Sales are mainly limited to Mauritania and neighboring Senegal.
- Made from camel milk by Tiviski in Mauritania.
- Resembles Brie with a bloomy rind and soft interior.
- Created using a special enzyme method taught by the FAO.
- Founded by Nancy Abeiderrahmane in 1987.
- Sales limited to Mauritania and Senegal.
What is Caravane?
Caravane is a soft cheese crafted from camel milk in Mauritania. It resembles Brie with a bloomy white rind covering a soft, off-white interior. The cheese is produced by Tiviski, a dairy company established in 1987. Its texture and appearance make it distinct among camel milk products. The name Caravane reflects its origins, while the alias Camelbert highlights its similarity to famous French cheeses.
Where does Caravane come from?
Nancy Abeiderrahmane founded Tiviski in 1987 after moving to Mauritania in 1986. Originally from England and raised in Spain, she married a Mauritanian politician. In 1992, the FAO supported her efforts to create camel cheese. A scientist taught her a special enzyme method to coagulate the milk. This collaboration resulted in the first Caravane cheese. The production facility became one of the earliest camel milk dairies globally.
What does Caravane taste like?
The cheese shares characteristics with Brie due to its bloomy rind. The interior is soft and off-white. The texture is described as soft, similar to other soft-ripened cheeses. The taste profile relies on the unique qualities of camel milk processed through this specific method.
How Caravane is made
Tiviski produces Caravane using camel milk. The process involves a special enzyme method taught by an FAO scientist in 1992. This technique allows for the creation of a Brie-like structure. The cheese develops a bloomy rind during ripening. Production occurs at a dedicated dairy plant in Mauritania. The method was developed specifically to handle the properties of camel milk.
Caravane, drawn
How Caravane is eaten and cooked
Availability is largely limited to Mauritania and Senegal. The cheese is sold in local markets within these countries. Past reports mentioned potential availability in New York stores in 2008. However, sales remain primarily regional. Regulatory hurdles in the European Union have limited wider distribution. It is consumed as a fresh soft cheese.
Caravane through the day
No specific meal occasions are mentioned. The cheese is available for general consumption in Mauritania and Senegal. It can be eaten as part of daily meals or snacks. No traditional feast or holiday associations are recorded.
Caravane in the world's kitchens
Mauritanian cuisine includes Caravane as a local product. Senegalese consumers also access the cheese through export. The dairy company targets these two West African nations. No other national cuisines are noted as regular consumers.
At a glance: where it turns up
Cuisines
Faith and ritual
No religious associations are mentioned. The cheese is not tied to any specific faith tradition. There are no records of ritual use or dietary restrictions related to religion.
Caravane at celebrations
No festivals or celebrations are associated with Caravane. It is not linked to weddings, births, or new year events. The cheese serves as a standard food item rather than a ceremonial dish.
Custom and folk tradition
Nancy Abeiderrahmane's work represents a modern innovation in camel dairy. The development of Caravane was supported by international aid. The cheese does not have ancient folkloric roots. It stands as a contemporary product of cross-cultural collaboration.
Buying, keeping and serving Caravane
No storage instructions are provided. The cheese should be kept refrigerated like other soft cheeses. Consumption is recommended while fresh due to its soft nature.
What to use instead of Caravane
Brie is the closest comparison due to visual and textural similarities. No direct substitutes are listed for cooking purposes. Consumers seeking a similar experience might look for other soft-ripened cheeses.
Protection and trade
Sales are mainly limited to Mauritania and Senegal. The Oxford Companion to Cheese confirmed this regional focus in 2016. Export attempts faced regulatory hurdles in the EU. Tiviski operates the sole production facility. The brand remains niche outside West Africa.
Questions people ask about Caravane
What kind of milk is used to make Caravane?
Caravane is made entirely from camel milk. This distinguishes it from most soft cheeses that use cow or goat milk. The unique milk requires a special enzyme method for coagulation.
Where is Caravane cheese produced?
It is produced in Mauritania by the company Tiviski. The dairy plant is one of the earliest dedicated to camel milk. Exports reach neighboring Senegal, but availability elsewhere is rare.
How does Caravane compare to Brie?
Caravane is often compared to Brie because of its bloomy white rind. It has a soft, off-white interior similar to Brie. The texture and appearance mimic this famous French cheese.
Who created Caravane cheese?
Nancy Abeiderrahmane founded Tiviski and developed the cheese. She moved to Mauritania in 1986 and started production in 1987. The FAO helped refine the recipe in 1992.
Good reading and sources
The facts on this page come from the Wikipedia article "Caravane cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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