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Bafut: a Cameroon cheese

, : Bafut: a Cameroon cheese. Dairy Industries International 59(6): 27, 29

In the Cameroon, milk production is comparatively undeveloped and most of the available cow milk is produced by the Fulani cattlemen from the Adamaoua Plateau or the NW of the country. In the latter region, Bafut cheese is made in the village of Bafut. It is a hard, cylindrical cheese weighing about 2 kg, covered by a dry, hard rind. It has a strong, acidic flavour. To make the cheese, raw milk is taken from a mixed herd of Jersey and Jersey or Boran x White Fulani cows.

Accession: 002308042

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Related references

Kameni, A.; Mbanya, J.N., 1995: The production of Bafut cheese - a local cheese from Cameroon - with recombined and filled milks. Bafut cheese is an Edam-type cheese made from fresh cow milk and popular in rural areas of the Cameroon. The possibility of making Bafut cheese by the traditional method using recombined and filled milks was investigated. These milks contained 12,...

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