Cheese, like milk, has always been an important part of the Chinese diet. The remnants of China’s artisanal cheese sector are found in China’s western regions - and made by ethnic communities - Rushan [乳扇, rǔshān], Rubing [乳餅, rǔbǐng], are the better known. But Nguri in Hokkien or Niuru in Hanyu [牛乳, niúrǔ], made in Fujian and Guangdong show that artisanal Chinese cheese making was more widespread and made deep in the Chinese heartland.
I love cheese, but I never heard of or tasted cheese in China before I came to the UK. So it's refreshing to learn about Chinese cheeses from Andrew. And I'll from now on correct people when they say tofu is Chinese cheese!
I love cheese, but I never heard of or tasted cheese in China before I came to the UK. So it's refreshing to learn about Chinese cheeses from Andrew. And I'll from now on correct people when they say tofu is Chinese cheese!