Cheese isn’t a type of food you would associate with China, but the craft dates back to the Ming Dynasty. In this town of Shunde, it’s made with two simple ingredients: Buffalo milk and vinegar. We speak to a fourth-generation cheesemaker to learn how she does it.
This is the last episode of our seven-part series on mom-and-pop eateries in China. Check out our other episodes in our Mean Street Gourmet playlist.
If you liked this video, we have more stories about Chinese dairy products, including:
How China’s Must-Try Deep-Fried Cheese Is Made https://www.dailymotion.com/video/x7xna0s
The Dying Art of Making Tibetan Cheese https://www.dailymotion.com/video/x7276mr
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Producer: Xin Fang Videographers: Canrong Zhang and Xin Fang Editor and Mastering: César Del Giudice
