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.
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.
Mori no is a Japanese cheese produced in the city of Matsumoto in Nagano Prefecture. The cheese is made from the milk of brown Swiss cows that graze the mountain pastures, resulting in darker color and richer flavor of the cheese. Its washed rind is pungent, sticky, and mandarin-orange in color, dusted with blue-grey mold.
This cheese ages for 3 to 8 weeks, and it's reminiscent of Epoisses, a masterpiece of the French region of Burgundy. Its texture is supple and open, with numerous small eyes. The aromas and flavors are robust and reminiscent of forest leaves, which is unsurprising as mori means forest, so this is quite literally a cheese of the forest. Pair it with rice wine or medium to full-bodied red wines.
Pair with
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