Traditional Arab cheeses. Traditional Arab cheeses.

2 Local production
Riding the sustainability wave, dairy production is going local. Bertrand says: “I have also been intrigued by camel’s milk cheese which is just coming into commercial production.

Apparently it is more difficult to make because of its composition, but the nutritional value is much higher in vitamin content and lower in fat so between this and its regional appeal I am sure we will see more of camel’s milk cheese in the months to come.”

Rowe says: “I buy most locally produced cheeses, my most favourite one has to be the local burrata.This is an incredible achievement, when we considerer that the authentic burrata comes from Puglia in Italy. The locally made burrata is slightly different in texture and flavour but good enough.”

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She may just be talking about Italian Dairy Products and its general manager Maria Luisa Panzica La Manna says: “Italian Dairy Products is capturing part of the niche market for locally produced dairy foods, and, since beginning of operations, we have experienced a consistent increase in the demand for our cheeses as more restaurants introduce them as ingredients for dishes catering to a growing preference for fresh items made locally.

Our cheeses have also attracted the demand of airlines and you will see different varieties in both Emirates and Etihad’s cabins.”

Al Badry adds: “At EICMP, we believe that using local ingredients and facilities is important to bring the UAE dairy industry forward.

As producers of the camel milk brand Camelicious, we are dealing with one of the most traditional local ingredients. Camel milk has been used by Arab Bedouins for centuries, and has been an essential part of people’s daily diet, particularly in the Gulf region.”

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