How about some camel cheese? In the North, this breeder is taking an unusual (but not insane) gamble.

Cows graze in the green countryside of Feignies, not far from the production area of ​​Maroilles, the emblematic cheese of Hauts-de-France.

But in the neighboring meadow, dromedaries, camels and Bactrian camels display their tall, lanky silhouettes.

This herd of 80 head is by far the largest in France and one of the largest in Europe.

An atypical 43-year-old breeder, Julien Job worked as an animal transporter for zoos and circuses before launching his "Camelerie" in 2015.

Although France has other camelid farms, mainly used for agritourism, this is the first to have obtained European health approval allowing it to sell milk and dairy products.

A feat: because 15 years ago, camel milk, which does not curdle naturally , was considered unsuitable for cheese production.

On its website, the Camelerie offers pasteurized camel milk, kefir (fermented milk) and even, more occasionally, Bosse des Fagnes and Camelhoumi: two cheeses developed with the support of researchers that earned Julien Job a medal at the "World Cheese Awards" in Kazakhstan in 2024.

A "super" food with "possible effects" on cancer cells

Much richer in vitamin C than cow's milk, easier to digest for people with lactose intolerance, rich in unsaturated fatty acids, camel milk is often considered a superfood.

Studies are also exploring its possible effects on cancer cells , blood sugar regulation in diabetics, and autism.

"There's a mixture of legends, empirical observations, and scientific truths surrounding this milk," smiles Bernard Faye, a researcher emeritus at the Center for International Cooperation in Agricultural Research for Development. But he emphasizes "certain health effects for regular consumers."

As Julien Job prepares to milk his camels, who are snorting loudly at being separated from their young, customers looking for milk arrive at the Camelerie.

"I've been looking for some for 13 years and I discovered that there are some here," exclaims Mamadou Niakaté, a Maubeuge resident originally from Mali.

Traditionally, camel milk was produced by nomads in arid or semi-desert regions and reserved for their own consumption.

But in recent decades, intensive camel farming has emerged in Gulf countries, and global demand has exploded. With climate change, new countries are also banking on camel farming , from sub-Saharan Africa to the United States.

A luxury product

Capable of making the most of poor vegetation, the camel consumes much less than a cow of the same weight, and as it has no hooves, it damages the soil less . It can also be used in eco-grazing to eliminate brambles, thistles and nettles.

"It's one of the only animal breeds that survives between -40°C and +40°C," says Christian Schoettl, president of the French Federation for the Development of Camelids. "Our climates are rather happy climates for them."

The camels of Feignies thus have beautiful humps that are fatter than desert camels.

The only possible problem is humidity, a problem that Julien Job solves by administering dewormers a little more often than he would for cattle.

Despite an annual growth in demand of more than 8% in Europe, at 17 euros per liter, the milk from its camels remains a luxury product, not about to supplant cow's milk.

Cheese, the production of which requires large quantities of milk, is expected to remain even more marginal.

Milk production well below that of cows

"A camel produces 2 to 3 liters per day (ten times less than a Normandy cow, editor's note), every other year," emphasizes Julien Job as the precious liquid circulates through the pipes of his milking machine.

The ban on importing camels from outside Europe, in the absence of a recognized sector in this area, does not help to improve productivity.

Julien Job also earns his income from selling milk, but also from tourism, with camel rides and the sale of young males.