Cheese is a food rarely, if ever, associated with Chinese cuisine. Although there are no taboos associated with milk and dairy products, they are generally not eaten by the Chinese, for historical, climatic, and other reasons. For instance, by age six, the Chinese — and the majority of the world’s people — cease producing the enzyme lactase required for digesting milk and unprocessed dairy products. Processed milk products such as evaporated and sweetened condensed milk and mild cheeses are only now being introduced into some regions of China, though whole milk, yogurt, and especially goat cheeses have been popular for decades among the Muslims and other minority groups in the province of Yunnan, in the southwest.
Friends introduced me to this regional specialty at the Kang Le Xiao Wu restaurant in Kunming. We ate the firm, mild cheese lightly toasted, as a very enjoyable appetiser to begin our meal.
Cut the goat cheese into
Preheat the grill. Lay the goat cheese slices on a baking tray. Place it under the grill and cook until brown, about 5 minutes. Turn them over, brown the other side, sprinkle with the pepper and serve warm.
© 1990 Ken Hom. All rights reserved.