Rushan

There are many factors that influence the flavor of Rushan cheese. Learn more about this fabulous cheese and you'll know how to select the best Rushan when making your purchase.

Is Rushan cheese the right fit for you? Keep reading and you'll find out.

Cheese is a beloved food all around the world, but in China, it is not typically a part of the regular diet. Most of the cheese varieties found in the country are imported. However, there is an exception in the province of Yunnan, located in the southern part of China. This region is known for its high peaks, volcanoes, jungles, and legendary rivers such as the Mekong and Yangtze.

In Yunnan, the local ethnic minorities produce traditional cheeses that are difficult to find outside of the country. One such cheese is Rushan, which literally translates to "fan." This cheese is traditionally made by the Bai population using cow's milk. The coagulation process involves the use of Agria milk or vinegar from the day or rice.

Rushan cheese has a fresh, white, and crumbly texture and comes in various shapes and sizes. After the cheese is formed into small balls, it is heated in whey. To preserve the cheese, it is sandwiched between two rolled bamboo mats.

In Yunnan, Rushan cheese is commonly sold by street vendors who offer it skewered and either fried or grilled on wooden sticks. It can also be found with toppings such as chocolate, condensed milk, honey, or fruits.

Rushan cheese is a unique and delicious part of Yunnan's culinary heritage. It showcases the creativity and craftsmanship of the local communities in producing their traditional cheeses. Despite not being a staple in the Chinese diet, Rushan cheese offers an enjoyable and distinct flavor experience for those who have the opportunity to taste it.

The Production of Rushan Cheese

The production process of Rushan cheese involves several key steps.


  • Step 1: Coagulation

To begin, cow's milk is used as the main ingredient for making Rushan cheese. The milk is coagulated using Agria milk or vinegar from the day or rice. This coagulation process helps transform the liquid milk into curds and whey.


  • Step 2: Curd Formation

Once the coagulation process is complete, the curds are formed into small balls. These balls are then heated in whey, which helps give the cheese its unique texture and flavor.


  • Step 3: Maturation and Preservation

After the curd balls are heated, they are preserved between two rolled bamboo mats. This process allows the cheese to develop its distinct characteristics over time.

Serving and Enjoying Rushan Cheese

Rushan cheese is commonly served by street vendors in Yunnan. It is often skewered and either fried or grilled on wooden sticks. The cheese can be enjoyed on its own, or it can be paired with various toppings to enhance its flavor. Some popular toppings include chocolate, condensed milk, honey, and fruits.

The combination of the creamy Rushan cheese with these sweet and savory toppings creates a unique and delightful taste experience. Whether enjoyed as a street snack or as a dessert, Rushan cheese offers a delicious and distinct flavor profile that sets it apart from other cheeses.

In conclusion, Rushan cheese is a traditional cheese from Yunnan, China. It is made by the Bai population using cow's milk and is known for its fresh, white, and crumbly texture. The cheese is heated in whey and preserved between rolled bamboo mats. Rushan cheese is commonly sold by street vendors and can be enjoyed in various ways, including skewered, fried, or grilled. With its unique taste and cultural significance, Rushan cheese is a must-try for cheese enthusiasts and those interested in exploring the diverse flavors of China.

✓ China