Milk is a biological substance that is particularly susceptible to degradation through the action of microbes and enzymes. This situation mainly arises from its complex composition, where spoilage organisms can find a large variety of nutrients. The high-water content and neutral pH also facilitate undesirable changes. Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation), and draining phases. For many cheese types, a third phase known as ripening then takes place. This induces changes in the coagulum, separated during draining, caused by complex microbial and enzyme reactions. This technology describes how to process camel milk to produce cheese.