Nguri vs Rubing
Nguri
Facts
- Milk
- Water buffalo
- Texture
- Soft
- Type
- Brined
- Rind
- No rind
- Country
- China
Nguri is a buffalo milk cheese from China, known in Fujian province. Makers curdle the milk, shape it into small balls, and salt them in brine. The texture is soft and a little leathery, not stretched like a fresh mozzarella. The flavor is very salty, so people use a small bite as a condiment with rice. It is also called Giam-ngu-ring, a name that means salty milk.
Rubing
Facts
- Milk
- Goat
- Texture
- Semi-soft
- Type
- Fresh
- Rind
- No rind
- Country
- China
Rubing is a fresh goat's milk cheese from China. The name refers to a firm milk cake that is pale, moist, and free of rind. It is set with acid, so slices hold their shape in a hot pan instead of melting into a pool. The taste is mild, milky, and lightly tangy. Cooks usually fry, steam, or stir-fry it rather than set an uncooked block alone on a cheese board.