Top 3 Southwestern Chinese Cheeses

Chura kampo is a hard Tibetan cheese made from yak’s milk. This hard cheese has a dry, firm, and dense texture. It begins as soft cheese curds (leftovers from boiling buttermilk) that are shaped into balls, noodles, or beads which are then left to dry, either in the sun or in the oven. Before the drying process, sugar or melted butter are sometimes added to the curds.Expand

Rushan is a flat Chinese cheese with a leathery texture, originating from the Chinese province of Yunnan, where it is traditionally prepared by the Bai people who refer to it as nvxseiz. It is made from cow’s milk. The cheese can be either grilled or deep-fried. When grilled, usually at street food stands, rushan is typically served on a stick, topped with fruit preserves, chocolate syrup, or condensed milk. When deep-fried, its texture changes and the cheese becomes slightly flaky.Expand

Rubing is a fresh white cheese originating from the Chinese province of Yunnan, where it is made from goat’s or sheep’s milk, usually by ethnic minorities such as Naxi, Bai, and Sani. The cheese doesn’t melt, so it is typically steamed with rice wine, grilled, or stir-fried with tomatoes, carrots, and broccoli. Before serving, it can be sweetened or salted.Expand