Nguri vs Rushan
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.
Rushan
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Rind
- No rind
- Country
- China
Rushan is a cow's milk cheese from China, made in the traditional way in Yunnan and formed into thin sheets. The Mandarin name means milk fan, because a dried sheet can resemble a folded fan. Makers stretch fresh curd over bamboo and hang it until the sheet is supple and leathery. There is no rind and no blue veining. The food is meant for grilling and frying, not for a long stay in a cellar.