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2023-06-21T00:39:12Z

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===China===
{{See also|:en:Tibetan cheese}}
The dominant Han Chinese culture is not dairy-centric. However, some indigenous sociolinguistic groups in regions of the country, such as [[:en:Inner Mongolia|Inner Mongolia]], [[:en:Tibet|Tibet]] and [[:en:Yunnan|Yunnan]], have strong cheese traditions.
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
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|[[Byaslag]]
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|Mild, unripened Mongolian cheese made from yak or cow milk.
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|[[Chura kampo]]
|[[File:Tibetancheese1868.JPG|135px]]
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|([[:en:Standard Tibetan|Tibetan]] ''dried cheese'') is a [[Tibetan cheese]] and important within the [[:en:cuisine of Tibet|cuisine of Tibet]]. Chura kampo is made from the [[curd]]s that are left over from boiling [[:en:buttermilk|buttermilk]].
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|[[Chura loenpa]]
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|A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to [[cottage cheese]], made from the [[curd]]s that are left over from boiling [[:en:buttermilk|buttermilk]].
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|[[Nguri]]
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|A [[:en:Water buffalo|buffalo's]] milk cheese of [[:en:Fujian|Fujian]] province, [[:en:China|China]]. It is in a ball-shape approximately the size of a [[:en:table tennis|table tennis]] ball and has a soft, leathery texture.
|-
|[[Rubing]]
|[[File:Rubing Goats Cheese of Yunnan China.jpg|135px]]
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|A firm, fresh [[:en:goat|goat]] milk cheese made in the [[:en:Yunnan|Yunnan Province]] of China by people of the [[:en:Bai people|Bai]] and [[:en:Sani people|Sani]] (recognized as a branch of the [[:en:Yi people|Yi]] in China) minorities. Pictured is fried rubing cheese.
|-
|[[Rushan cheese|Rushan]]
|[[File:Xizhou Rushan.jpg|alt=Rushan|135px]]
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|The name means "milk fan" as it is said to resemble a [[:en:Fan (implement)|folding fan]].
|}

Translations:List of cheeses/10/en - Revision history

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