Cheese from camel milk is more difficult to make than cheese from the milk of other dairy animals. In camel-herding communities, camel milk cheeses use spontaneous fermentation or lactic fermentation to achieve a sour curd; in camel farms in Sudan, the Rashaida tribe use this method to store surplus milk in the rainy season, pulverising the dried curds and adding water for consumption in the dry season, and in Mongolia, camel milk is consumed as a product at various stages of the curd-making process. However, the milk does not coagulate easily and bovine rennet fails to coagulate the milk effectively. Developing less wasteful uses of the milk, the FAO commissioned Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA), who was able to produce curdling by the addition of calcium phosphate and vegetable rennet in the 1990s. The cheese produced from this process has low levels of cholesterol and is easy to digest, even for the lactose intolerant. The European-style cheese, marketed under the name Caravane, was created through collaboration between Mauritanian camel milk dairy Tiviski, the FAO, and Ramet. It is claimed to be the only camel milk cheese in the world.