Distinctive Features
Rubing is immediately recognizable by its pure white color and simple, rindless form. It is typically shaped into flat, rectangular blocks or thick discs. The texture is firm yet moist, with a distinct crumbliness that resembles a dry feta or a firm ricotta salata.
Its aroma is fresh and milky, with a subtle goaty note that is never overpowering. The flavor profile is clean and lactic, offering a mild tanginess and a lingering, pleasant saltiness. The cheese has a high moisture content, which contributes to its short shelf life and need for immediate consumption.
Cheese Varieties
The primary variety of Rubing is the fresh, unsalted version used for cooking. Some producers may offer a lightly salted or air-dried version, which develops a firmer texture and a more concentrated flavor. These drier varieties are often grated over dishes or eaten as a snack.
There are no officially recognized sub-varieties or PDO classifications for Rubing. Its production remains a traditional, artisanal practice. The cheese’s character is largely consistent, defined by the fresh, high-quality goat’s milk from local Yunnan breeds.
History and Traditions
Rubing has a long history with the Bai and Sani peoples of Yunnan Province. Its production is believed to have been influenced by Mongolians during the Yuan Dynasty, introducing dairy techniques to a region not traditionally known for cheese-making. It became a vital source of protein and a way to preserve milk.
Yunnan is famous for its diverse ethnic cuisines, crossing the bridge noodles, and Pu-erh tea. Rubing is deeply woven into the food culture, especially around the area of Dali. It is a central component of local festivals and family meals, symbolizing resourcefulness and culinary heritage.
Production Process
The process for making Rubing begins with fresh, unpasteurized goat’s milk. The milk is gently warmed before a natural acid whey starter or a mild acidulant is added to coagulate it. This results in a delicate curd that is not overly acidic.
The curds are carefully ladled into cloth-lined molds without heavy pressing. They are left to drain for several hours, which gives the cheese its characteristic moist, crumbly texture. The fresh cheeses are unmolded and are typically ready for consumption within a day, requiring no aging period.
Wine or Beverage Pairings
A crisp, dry white wine complements the mild tang of Rubing beautifully. A Yunnan-grown Riesling or a Sauvignon Blanc from a nearby region provides a refreshing counterpoint. Their acidity cuts through the cheese’s richness without overwhelming its delicate flavor.
For a non-alcoholic pairing, a lightly oxidized Pu-erh tea is a classic local choice. The earthy, complex notes of the tea harmonize with the cheese’s lactic qualities. A light, floral jasmine tea also makes an excellent companion, especially when the cheese is served fresh.
Suitable Fruit and Vegetables
Fresh, crisp vegetables are ideal partners for Rubing. Sliced cucumber, radish, and scallions provide a refreshing crunch. Their mild flavors allow the cheese’s subtle tang to remain the focus of the dish.
For fruit, slightly sweet and acidic options work best. Fresh figs, sliced peaches, or a handful of pomegranate seeds create a delightful contrast. The fruit’s sweetness balances the saltiness of the cheese, creating a well-rounded flavor experience.
Suitable Meat and Fish dishes
Rubing is famously paired with Xizhou Baba, a Yunnan-style flatbread often stuffed with minced pork. The cheese is grilled or pan-fried and served alongside the savory bread. Its mildness provides a creamy counterbalance to the seasoned meat.
It also works well with simply grilled chicken or fish. Cubes of pan-fried Rubing can be tossed into a salad with smoked duck or chicken. The cheese adds a protein-rich, salty element that enhances the other components without dominating them.
Presentation
Remove Rubing from the refrigerator 30 minutes before serving. This allows it to come to a cool room temperature, around 16-18°C, which best expresses its flavor and texture. Serve it on a simple wooden board or a slate plate to highlight its pure white color.
For a platter, present whole blocks or thick slices alongside accompaniments. Use a sharp cheese knife for cutting and a small spatula for serving. Provide small forks or cocktail picks for guests to easily enjoy the cheese with other items.
Recipe Ideas
Pan-Fried Rubing with Chili Oil
This is a classic and incredibly simple Yunnan street food. Pan-frying transforms the cheese, giving it a golden, crispy exterior while keeping the inside soft and molten. It is a perfect quick appetizer or snack that highlights the cheese’s versatility.
The heat from the chili oil contrasts wonderfully with the creamy cheese. This dish is best served immediately, straight from the pan. It embodies the rustic and flavorful spirit of Yunnan cuisine.
- 250g block of Rubing
- 2 tablespoons vegetable oil
- 2 tablespoons Yunnan-style chili oil (with sediment)
- 1 tablespoon toasted sesame seeds
- 1 spring onion, finely sliced
- Cut the Rubing block into 1 cm thick slices.
- Heat the vegetable oil in a non-stick frying pan over medium heat.
- Carefully add the cheese slices and fry for 2-3 minutes on each side, until golden brown and crisp.
- Remove the cheese and place on a serving plate.
- Drizzle immediately with the chili oil.
- Garnish with sesame seeds and spring onion. Serve at once.
Yunnan-style Rubing Salad
This salad is a refreshing and light meal, perfect for a warm day. It combines the crunchy texture of local vegetables with the soft, salty cheese. The dressing is simple, allowing the quality of each ingredient to shine through.
It is a common home-style dish in Yunnan, showcasing the region’s fantastic produce. The Rubing adds a satisfying protein element, making the salad substantial enough for a light lunch. It is quick to assemble and full of contrasting textures.
- 200g Rubing, cut into 2cm cubes
- 1 cucumber, julienned
- 1 carrot, julienned
- 50g bean sprouts
- A handful of fresh mint and coriander leaves
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
- In a large mixing bowl, combine the cucumber, carrot, bean sprouts, and fresh herbs.
- Add the cubed Rubing to the vegetables.
- Pour the dressing over the salad and toss gently to combine, being careful not to break up the cheese too much.
- Divide the salad between two plates and serve immediately.
Similar Cheeses and Alternatives
Halloumi from Cyprus is the most direct international alternative to Rubing due to its excellent frying and grilling properties. Both are brined cheeses that hold their shape under heat, though Halloumi is often made from a mix of sheep’s and goat’s milk and has a springier texture. Indian Paneer is another fresh, non-melting cheese, but it is made from cow’s milk and is far milder and less tangy than Rubing. For a closer European equivalent, a fresh goat’s milk feta provides a similar tang and crumbly texture, though feta is brined and salted for a longer period, resulting in a sharper, saltier profile. If you cannot find Rubing, seeking out any fresh, unsalted goat cheese and pressing it lightly will yield a similar result for cooking purposes.
Rubing cheese: Questions and answers
What foods pair well with Rubing cheese?
Rubing cheese pairs beautifully with crisp vegetables like cucumber and radish for fresh contrast. It complements dry white wines such as Riesling or Sauvignon Blanc that balance its mild tanginess. For traditional pairings, serve Rubing cheese with Yunnan flatbreads, chili oil, or in salads with fresh herbs.
What are good substitutes for Rubing cheese?
Halloumi works well as a substitute for Rubing cheese in cooking applications due to similar frying properties. Fresh goat milk feta provides a comparable tangy flavor and crumbly texture for raw preparations. Paneer can substitute in cooked dishes but lacks the distinctive tanginess of Rubing cheese.
Is Rubing cheese safe for everyone to eat?
Rubing cheese is generally safe when purchased from reputable sources and stored properly. Those with goat milk allergies should avoid it, and pregnant individuals may want to confirm it’s made from pasteurized milk. Always practice good food safety by keeping Rubing cheese refrigerated and consuming it promptly.
What is the typical shelf life of Rubing cheese?
Fresh Rubing cheese has a short shelf life of approximately 3-5 days when properly refrigerated at 4°C. Its high moisture content makes it perishable, so plan to use it soon after purchase. Always check for any off odors or discoloration before consuming Rubing cheese past its prime.
Where can I purchase authentic Rubing cheese?
Look for Rubing cheese at Asian specialty markets, particularly those focusing on Chinese or Yunnan ingredients. Some artisanal cheese shops may carry it, especially those specializing in goat milk cheeses. Online retailers specializing in Asian foods sometimes offer Rubing cheese, though availability may be limited outside Yunnan region.
What is the correct way to cut Rubing cheese?
Use a sharp, non-serrated knife to cut Rubing cheese into your desired shapes. For pan-frying, slice it into 1 cm thick pieces to achieve a crispy exterior. When cubing for salads, cut Rubing cheese into 2 cm cubes to maintain its structural integrity when tossed with other ingredients.
How do I properly eat Rubing cheese?
Remove Rubing cheese from refrigeration 30 minutes before serving to reach 16-18°C for optimal flavor. Enjoy it pan-fried with chili oil, cubed in fresh salads, or sliced alongside flatbreads. The cheese can be eaten raw or cooked, making it versatile for various dining occasions.
Does Rubing cheese require refrigeration?
Yes, Rubing cheese must be refrigerated at all times due to its fresh nature and high moisture content. Maintain a consistent temperature of 4°C in your refrigerator to prevent spoilage. Never leave Rubing cheese at room temperature for more than two hours to ensure food safety.
What is the best way to store Rubing cheese?
Store Rubing cheese in its original packaging or wrap it tightly in parchment paper inside an airtight container. Keep it in the coldest part of your refrigerator at approximately 4°C to maintain freshness. Due to its high moisture content, consume Rubing cheese within a few days of purchase for optimal quality.
How should I use Rubing cheese in cooking?
Rubing cheese is excellent for pan-frying or grilling as it holds its shape well under heat. You can cube it for salads or slice it thickly for serving with flatbreads and chili oil. Its mild tanginess complements both vegetable dishes and meat-based recipes without overpowering other flavors.