Cheese is made in Burkina Faso since the colonial period. However, data on this product are virtually non-existent. A survey was carried out in four regions to identify and describe the different processing techniques, markets, and uses. The results show that three different processing techniques are mostly used to produce the following cheese types: wagashi, goat cheese and tome, respectively in the Sahel, Center, Central Plateau and Buckle of Mouhoun regions. During the different processes, powder of Calotropis procera leaves, rennet and table salt are used for curdling. The investigations among producers, it has been shown that from an average quantity 35.9 liters per production of processed milk, we get Original Research Article

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