Cheese making in China is not common. But there are exceptions:
No, we are not talking about the state of Beijing\’s skies. Instead, the colors refer to the names of French-style artisan cheeses hand-made in the Forbidden City. Sun Ye talks to a most unusual cheese maker.
He tasted his first soft French cheese at an orientation party thrown to welcome foreign students to Auvergne. It was very smelly, Liu Yang remembers, but it was also love at first bite. That was more than 10 years ago, and the affair has matured and aged into a career partnership.
He was in France to study business, but he ended up learning how to make cheeses, a craft he carried on practicing when he returned to Beijing. Le Fromager de Pekin is now popular among the city\’s expatriate population for its small but tastefully authentic selection of artisan cheeses, often given Chinese names such as Beijing Blue or Beijing Gray.
For such an established cheese maker, Liu keeps a modest store that also doubles up as utility space, and his production base along the city\’s eastern edge is decidedly low profile.