Glutinous rice wine can be added to milk in making pudding-like cheese. Cheese can be grilled, deep-fried, served with chili and or dipped in tea. It can be shaped into knots.
Typically cheese is produced in herding areas in the Inner Mongolia Autonomous Region, the Tibet Autonomous Region, and the Xinjiang Uygur Autonomous Region - all areas where ethnic minorities predominate.
Chinese cheese is made from milk of cows, sheep, goats, yaks, camels and mares. It can be hard, semi-hard or soft like tofu. Milk is also made into yogurt and tofu-like desserts, It also can be fermented into a tasty beverage.
Some of the most popular Tibetan cheeses are made from the milk of yaks that live at high elevations. Churakampo, for example, is a hard, dry cheese made from yak buttermilk, to which butter and sugar are added. It's very rich and can be chewed for a couple of hours like chewing gum.
"At first a bit of cheese like a small stone in your mouth, but it eventually softens after an hour or two," says Li Huai, a travel blogger.
In south China, cheese is made by the cattle-raising Bai people in Yunnan Province and by Han Chinese in Foshan, Guangdong province.
Cheeses made in northern China generally have a heavy, rich flavor. Those from the south are milker and have some similarities with Italian cheeses.
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