Translations:List of cheeses/10/en
Jump to navigation
Jump to search
China
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 | 
|
The name means "milk fan" as it is said to resemble a folding fan. |