Además las regulaciones uropeas protegen la leche de camella ordeñada in Europe, frente a las leches de otros lugares.

http://www.csmonitor.com/2006/0901/p01s03-woaf.html

Given that camel milk doesn't curdle naturally, and that the cool, damp conditions needed for cheesemaking seem to exist only in mirages here on the edge of the Sahara Desert, it is remarkable that she managed to create a fromage de chamelle.

With the appearance of a rather square Camembert but the taste of a tangy goat's cheese, it has had stores like Harrods of England licking their lips.

But EU regulations means it cannot be exported. "It's quite ironic, really," Abeiderrahmane chuckles. "Because, despite the rules, most of the cheese makes it to Europe now - it just happens through people's suitcases."

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