Translations:List of cheeses/10/en: Difference between revisions

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Message definition (List of cheeses)
===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%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Byaslag]]
|
|
|Mild, unripened Mongolian cheese made from yak or cow milk. 
|-
|[[Chura kampo]]
|[[File:Tibetancheese1868.JPG|135px]]
|
|([[: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]].
|-
|[[Chura loenpa]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|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]].
|-
|[[Nguri]]
|<!--[[File:EXAMPLE|135px]] --> 
|
|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]]
|
|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]]
|
|The name means "milk fan" as it is said to resemble a [[:en:Fan (implement)|folding fan]].
|}

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 Inner Mongolia, Tibet and Yunnan, have strong cheese traditions.

Name Image Region Description
Byaslag Mild, unripened Mongolian cheese made from yak or cow milk.
Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
Chura loenpa A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
Nguri A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture.
Rubing A firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Pictured is fried rubing cheese.
Rushan Rushan The name means "milk fan" as it is said to resemble a folding fan.
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