Alexandra Grigolova: Camel milk cheese could offer Kazakh cheesemakers a niche

According to Grigolova, purchasing power has fallen sharply this year: in May, her cheese business recorded losses for the first time in its history. Cow’s milk in the Mangystau region, where her farm operates, costs around 800 tenge per litre, while camel milk costs around 1,000 tenge. The farm produces small quantities of camel milk cheese with a short maturation period and sells its entire output. The guild is now exploring which countries could become markets for this cheese.

The main problem, according to Grigolova, is a shortage of camel milk. Addressing it requires selective breeding for higher milk yields and dairy farms with automated milking systems to ensure the safety of the raw milk.

Kazakhstan’s cheese market, Grigolova said, is highly segmented and varies even from region to region. Sales are dominated by brined cheeses, including brynza, and cheeses for the hotel, restaurant and catering sector (HoReCa). In western Kazakhstan, she believes, consumer demand has not yet developed even for cheeses intended for restaurants. In her view, fresh artisanal cheeses should be sold close to where they are produced rather than transported across the country.

Grigolova also spoke about a Chinese cheesemaker who took part in a competition organised by the guild. He makes cheeses from donkey and yak milk, among other varieties, and these niche cheeses sell well. “I think artisanal products will always find their customers, provided they are good-quality artisanal products,” she said.