Cheese in China has a long history – made with buffalo, yak, goat’s, cow’s and sheep’s milk, and everywhere from Taiwan to Tibet and 16th century Shanghai

Story 462792497 At first glance the only thing that China and cheese seem to have in common are their first two letters. When one thinks of Chinese food traditions, cheese doesn’t come to mind as it would do for countries like France or Italy.Yet China has a long history of making savoury cheese products. Most are made in peripheral regions where ethnic minorities have been fermenting or culturing milk from various animals for centuries.And although cheese consumption is not mainstream in China, it is catching…