The Success of Tamgout Cheese: A Blend of Swiss Craft and Algerian Pride

In just 15 years, Rachid Ibersiene has transformed his “Tamgout” cheese—a fusion of Swiss Gruyère and Dutch Gouda styles—into a symbol of pride for the residents of Algeria’s Atlas Mountains. His journey into cheesemaking, however, is a unique one that began far from his homeland.

Ibersiene, now 57, once pursued a career in filmmaking in Italy before working as a computer consultant in Switzerland for 16 years. Despite professional success, he felt unfulfilled in the high-pressure environment of the tech world. He found solace in the Swiss Alps, where cheesemakers crafted their products amid peaceful, natural surroundings. This sparked his interest in cheesemaking.

“Our job was stressful, hard, and demanding… to relax, we would go to the mountain chalets. When I saw cheesemongers working in the mountains, surrounded by nature, I became interested,” he recalls. Inspired by his encounters, Ibersiene enrolled in a training course, learning the art of Swiss cheesemaking, especially in Gruyère, known as the cheese capital of Switzerland.

In 2003, he moved to Switzerland to study the cheese-making process. By 2006, he returned to Algeria with the vision of starting his own cheese company. He founded “Fafi,” named after his mother, and set out to produce cheese in his home country.

A Challenging Start

At first, securing financial support for his business proved difficult. Ibersiene invested his life savings, around 10 million dinars (over $73,000), to purchase equipment and get his factory running. Despite the challenges, by 2018, the factory had become profitable.

Today, Ibersiene works with five employees, dedicating his days to overseeing the cheese production process. He personally inspects the cellars where the wheels of Tamgout cheese are stored, which require regular rubbing and turning during their maturation process. The aging time for Tamgout cheese ranges from one month to two years, depending on customer preferences.

“Our cheese is made from raw cow’s milk, without any food additives. It is untreated, and we use natural lactic ferments,” he explains. Each day, Ibersiene receives up to 1,000 liters of cow’s milk, which produces nearly 50 kilograms of cheese.

Innovating with Camel Milk

Building on the success of Tamgout cheese, Ibersiene has embarked on a new and innovative venture—cheese made from camel milk. He proudly shares that about five months ago, he created his first wheel of camel milk cheese. “It’s a first. I’m not sure if it’s a worldwide first, but it’s certainly unique,” he says with a smile.

His camel milk cheese has already caught the attention of international cheesemongers, including a French buyer who expressed strong interest in purchasing it, though Ibersiene has kept it for further testing.

A Source of Pride for Algeria

The popularity of Tamgout cheese has grown far beyond the Atlas Mountains. Tourists and locals alike travel to Tamassit, located at the base of Mount Tamgout, to purchase the cheese. “Customers come from abroad to buy it, even from places like New York,” Ibersiene proudly shares.

Initially, Tamgout cheese was sold in supermarkets across Algeria, but payment issues led to a shift in distribution. Now, it is available in specialty and gourmet shops, further enhancing its status as a premium product.

Among the regular customers are merchants like Omar Khaled Tilioua and Mounir Si Hadji Mouhand, who travel from Oran, Algeria’s second-largest city, to buy the cheese. “Every time I pass this way, I stop to buy cheese,” says Tilioua, describing it as a personal tradition. Si Hadji Mouhand first discovered Tamgout cheese online and has since made it a point to stop by and purchase two or three wheels whenever he travels east.

Adapting Swiss Traditions to Algerian Roots

The process of creating Tamgout cheese has been inspired by Swiss traditions, particularly Vacherin Fribourgeois, a semi-hard Swiss cheese. However, Ibersiene has adapted these methods to suit the characteristics of Algerian milk, which he describes as more organic due to smaller and more diversified farms. “Algerian milk has a more nuanced taste,” he explains, adding that this gives Tamgout cheese its distinct, “typically Algerian” flavor.

What started as a dream to combine Swiss cheesemaking expertise with Algerian resources has blossomed into a successful business that celebrates the best of both worlds. Rachid Ibersiene’s journey from the Swiss Alps to the Atlas Mountains, and his creation of Tamgout cheese, serves as a testament to passion, resilience, and innovation in the pursuit of something truly unique.