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@freemo I worked as a Cook when I was 15 at a Chinese place. Real Chinese food... not the sugar stuffed food that is on buffets in the US.
We only had one cheese. It was a Tibetan cheese made of Yaks milk. They also make it into dog chews as well for the US. But if you bake it soft it is really good. Extremely flavorful. But definitely an acquired taste. My boss wouldn't let me eat it much because it was very expensive to import Yak's milk to the US.
But she was always hitting me. 😃
@herag I am so jelly! I would love to try that!
@freemo I know they sell it in Louisville, KY and some other parts of KY.
I always braised it with a torch for our customers. My boss hated it, but the customers loved it... I can't believe that was sooooo long ago.
@herag Philly right now, but usually in europe.
@freemo oh that's still a long drive/bus ride. I looked online but can't find it for sale. 😑
Now I just saw two different things that look like what I made. One is called Rubing and the other is Chura Kampo. It was a long time ago... I don't remember what it was called. I think it's the second one. Philly has to have a local Chinese market... I mean Louisville is cool, but no where near what Philly is. We made our own, but I think we bought it from the market once.
@freemo Bahaha, you are in Europe aren't you? I just realized. Yeah, it would be a long drive.
If you are near Italy, that's where our imports always came from. Haha... you could raid a warehouse. Don't know where you are, but if your on that side of the pond, you could at least take a bus. I promise it is worth it if you braise it and maaaaaybe add a little honey first before you begun braising. Just a touch.