Rushan Cheese from China – A Unique Dairy Delight

Rushan is a unique, non-fermented cow’s milk cheese from the Yunnan province of China. Its name translates to ‘milk fan,’ describing its distinctive folded, fan-like shape. This cheese is a staple of the Bai ethnic minority’s cuisine. It is known for its mild, milky flavor and firm, slightly rubbery texture. Rushan is often grilled or fried, making it a versatile culinary ingredient.

Distinctive Features

Rushan cheese possesses a unique physical appearance. It is traditionally stretched and folded into thin, layered sheets that resemble a folded fan. These sheets are typically white to pale yellow in color. The texture is smooth, firm, and slightly elastic or rubbery. It has a high moisture content compared to aged cheeses.

Its flavor profile is mild, milky, and slightly sweet. It lacks the sharpness or complexity of many fermented European cheeses. The cheese does not develop a rind and is meant to be consumed fresh. Its primary characteristic is its excellent melting and grilling properties. This makes it a favorite for cooking rather than for a cheese board.

Cheese Varieties

The primary variety of Rushan is the traditional fresh cheese. It is made from cow’s milk, though sometimes water buffalo milk is used. The basic production method remains consistent across producers. The key distinction lies in its form as a stretched and folded curd.

Some modern producers may offer a smoked version of Rushan. This imparts a subtle smoky flavor to the cheese. Another minor variation includes the addition of local herbs or spices during the stretching process. However, the classic, plain Rushan remains the most common and celebrated variety.

History and Traditions

Rushan cheese originates from the Dali region in Yunnan, China. It is a traditional food of the Bai people, an ethnic minority with a rich culinary history. The cheese has been made for centuries in this area. Its production is closely tied to local dairy farming practices.

The region is also famous for its Yunnan ham and Pu-erh tea. Rushan plays a central role in festivals and important family gatherings for the Bai people. It is often served as a symbol of hospitality and prosperity. The skill of stretching the cheese into its signature fan shape is passed down through generations.

Production Process

The production of Rushan begins with fresh, whole cow’s milk. The milk is heated and then coagulated using a natural acid, like vinegar or a sour whey starter. This process forms a soft, delicate curd. The curds are not pressed but are carefully handled to retain moisture.

The unique step involves stretching and kneading the warm curds. The cheesemaker stretches the elastic curd into thin, wide sheets. These sheets are then folded over multiple times to create the layered ‘fan’ structure. The cheese is not aged and is sold and consumed shortly after production. This results in a fresh, high-moisture cheese with a short shelf life.

Wine or Beverage Pairings

Rushan’s mild, milky flavor pairs well with a variety of beverages. A light, crisp lager or pilsner complements its simplicity without overpowering it. For a regional pairing, a lightly oxidized Pu-erh tea is a traditional and excellent choice. The earthy notes of the tea contrast nicely with the cheese’s creaminess.

For wine, an off-dry Riesling or a Chenin Blanc works beautifully. The slight sweetness in these wines balances the cheese’s mild saltiness when grilled. A non-alcoholic option could be a slightly sweetened jasmine tea. Its floral aroma provides a pleasant counterpoint to the savory, cooked cheese.

Suitable Fruit and Vegetables

Fresh, crisp vegetables pair excellently with Rushan, especially when it is grilled. Slices of bell pepper, scallions, and cucumber offer a refreshing crunch. Their mild flavors do not compete with the cheese’s delicate taste. Lightly pickled vegetables also provide a nice acidic contrast.

For fruits, choose those with a subtle sweetness. Slices of Asian pear or apple work very well. Their crisp texture and mild flavor complement the cheese’s rubbery consistency. Stone fruits like peaches or nectarines can be grilled alongside the cheese for a sweet and savory combination.

Suitable Meat and Fish dishes

Rushan is a fantastic addition to many meat dishes. It is commonly grilled and served with Yunnan-style barbecue, such as skewered lamb or beef. The melted cheese adds a rich, creamy element to the smoky meat. It can also be wrapped around thinly sliced meat before grilling.

With fish, it pairs well with firm, white varieties. Try serving grilled Rushan alongside steamed sea bass or red snapper. The mild cheese will not overpower the delicate flavor of the fish. It can also be chopped and added to a seafood hotpot for extra texture and protein.

Presentation

Rushan should be served at room temperature for the best texture and flavor. Remove it from the refrigerator at least 30 minutes before serving. If serving it fresh, present the folded fan on a simple wooden or ceramic board. This highlights its unique handmade shape.

For grilled Rushan, serve it immediately while hot and stretchy. Use a pair of kitchen tongs for preparation on the grill or pan. Provide small plates and forks for guests to enjoy the melted cheese. Arrange it alongside complementary items like grilled vegetables or dipping sauces.

Recipe Ideas

Grilled Rushan Skewers

This recipe highlights the classic preparation of Rushan. Grilling transforms its texture, making it wonderfully chewy and slightly charred. It is a popular street food in its native Yunnan. The simple preparation allows the natural milky flavor of the cheese to shine through.

You will need bamboo skewers that have been soaked in water. This prevents them from burning on the grill. The cheese can be grilled over charcoal for a smoky flavor or on a stovetop grill pan. Serve immediately with a sprinkle of spice for an authentic experience.

• 200g Rushan cheese, cut into 2 cm wide strips
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp chili flakes
• 1/2 tsp salt
• 4-6 bamboo skewers, soaked

1. Preheat a grill or grill pan to medium-high heat.
2. Thread the strips of Rushan onto the soaked skewers, folding them accordion-style.
3. Brush the cheese lightly with vegetable oil.
4. Place the skewers on the grill and cook for 2-3 minutes per side, until lightly charred and soft.
5. Remove from heat and immediately sprinkle with cumin, chili flakes, and salt.
6. Serve hot.

Rushan and Mushroom Stir-fry

This recipe incorporates Rushan into a warm, savory stir-fry. The cheese softens and absorbs the flavors of the sauce. It adds a unique protein element to a vegetable dish. This is a great way to experience Rushan in a home-cooked meal.

Use a variety of mushrooms for the best flavor. Shiitake, oyster, and king oyster mushrooms work very well. The key is to add the cheese at the very end of cooking. This allows it to warm through and soften without melting completely into the dish.

• 150g Rushan cheese, cut into bite-sized pieces
• 250g mixed mushrooms, sliced
• 1 clove garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 spring onions, sliced

1. Heat vegetable oil in a wok or large frying pan over high heat.
2. Add the garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add the sliced mushrooms and stir-fry for 4-5 minutes until softened and browned.
4. Add the soy sauce and oyster sauce, stirring to coat the mushrooms.
5. Reduce heat to medium. Add the Rushan pieces and gently toss for 1-2 minutes until just warmed and softened.
6. Remove from heat, stir in sesame oil and spring onions. Serve immediately with rice.

Similar Cheeses and Alternatives

Finding a direct substitute for Rushan outside of China can be challenging due to its unique preparation. The closest in texture and melting quality is perhaps Italian Mozzarella, especially the fresh fiore di latte variety. Both are stretched-curd cheeses with a high moisture content and a mild, milky flavor. However, Mozzarella is balled in brine, not folded, giving it a different final form and a slightly tangier taste.

Another potential alternative is Queso Oaxaca from Mexico. This cheese is also a stretched, pasta filata cheese that is rolled into a ball-like string cheese. It shares a similar mild flavor and excellent melting properties with Rushan. For a non-dairy alternative, grilled firm tofu can provide a similar texture in cooked applications, though the flavor profile will be entirely different. The unique fan-shape and cultural significance of Rushan, however, remain truly unique to the Bai people of Yunnan.