The training that was held in July 2022. involved IRTA, FAYE and JACO and was focused on the making of different types of cheese as tomme, feta and others. The camel milk was provided by JACO farm, send by Chronopost from the farm to Perpignan, then carried by Faye up to IRTA. Analyses of microbiology, rheology and organoleptic properties were done later.