Tamassit Sporting a white cap and apron, Rachid Ibersiene
bustles around vats at his dairy in Algerias Atlas Mountains where
he has brought the tradition of artisanal cheesemaking back from
Switzerland.
We started with a butane gas bottle and stove, the cheesemonger
said, alluding to the growth of his factory since it opened.
In a matter of 15 years, Ibersienes Tamgout cheese a blend of
the Swiss Gruyere and Dutch Gouda styles has become a source of
honour for the north African country.
Both Algerians and foreigners have taken a keen interest in the
product, which has a unique taste as it draws on age-old European
traditions but is made from Algerian milk.
We were inspired by Vacherin Fribourgeois, adapting the entire
tradition to Algerian milk, which is different from Swiss milk,
Ibersiene said, referring to a semi-hard Swiss cheese.
Algerian milk is less uniform and somewhat more organic because
the farms are smaller and more diversified. In Switzerland, you
dont find farmers with only two or three dairy cows.
Our cheese has a more nuanced taste, the 57-year-old added,
describing it as typically Algerian.
Born to a working-class family in Algiers, Ibersiene studied
petroleum engineering but struggled to find a job.
After moving to Italy, he tried his luck at filmmaking before
relocating again to Switzerland, where he spent 16 years working as
a computer consultant.
Thats where the idea of the cheese factory came from, he
recalled.
To relax on weekends, I would go up to the mountain chalets in
Gruyere where many cheesemakers are located.
Source of pride
In 2003, he moved to the area to learn the basics of Swiss
cheese production.
Three years later, he returned home to set up his own dairy
factory in Tamassit at the foot of Mount Tamgout from which his
cheese takes its name.
Unable to secure financial backing, Ibersiene used his life
savings to fund the project, which required 10 million dinars (over
$73,000) in equipment.
Aided by five employees, Ibersiene spends his days inspecting
the cellars where the wheels of cheese, which need to be regularly
rubbed and turned, are stored.
The maturation period of Tamgout varies from one month to two
years, depending on the taste of the customers, he said.
Our cheese is made from raw cows milk, without any food
additives. It is untreated. We use natural lactic ferments.
He receives deliveries of up to 1,000 litres (265 gallons) of
cows milk that produce nearly 50 kilograms (110 pounds) of cheese
daily.
The factory began turning a profit in 2018.
Initially, Tamgout cheese featuring the slogan a Swiss idea, an
Algerian c...