Touareg
Touareg is a skim-milk cheese made by Berber tribes in Africa, from
the Barbary states to Lake Chad. Sometimes rennet is used to coagulate
the milk, and sometimes a milk-coagulating preparation made from the
leaves of the Korourou tree is used. The soft curd is dipped on mats, in
very thin layers. When it is firm enough to retain its shape, it is either
placed outside in the sunlight for about 10 days or near a fire for about
6 days. It is turned occasionally, and it becomes very hard and dry. It is
not salted.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953
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