China

Cheese in China has a complex history, with dairy playing a far smaller role than in many Western food cultures. Traditional Han Chinese cuisine rarely featured cheese, but in minority regions with pastoral traditions, local cheeses have long been produced. These include fresh, lightly fermented, or dried types made from cow, yak, or goat milk.

One of the best-known examples is rubing, a firm goat’s milk cheese from Yunnan, often pan-fried and eaten with salt or spices. In Tibet and Inner Mongolia, yak and cow milk are processed into hard, dried cheeses such as chhurpi or nai lao, which can be stored for long periods in the high-altitude climate. These cheeses are more functional than gourmet, valued as portable, energy-rich food.

In recent years, with rising urban incomes and exposure to global cuisine, demand for Western-style cheese has grown rapidly in China. Mozzarella, processed cheese slices, and cream cheese are now widely available, especially for use in pizza, baked goods, and fast food. At the same time, artisanal producers are experimenting with combining local dairy traditions and modern cheese-making, creating a small but expanding niche market.

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