Chinese alternatives to your favourite banned cheeses

Still reeling from the implications of China's cheese ban? Don't worry, we've got your back

With the news last month certain soft cheeses have been banned from being imported to the country because of concerns about bacteria, it’s fair to say that near-anarchy erupted amongst the city’s lactose-lovers. With brie, camembert and Roquefort off the menu, it seemed like the dark days were upon us. Fear not, though, as it turns out that this fair land produces a decent array of curdled milks for our digestive delights. Also, the ban is only temporary.

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‘Beijing Grey’ Camembert with Black Pepper Crust 

45RMB for 120g from Le Fromager de Pekin

With one of the banned cheeses being the humble Camembert, we can thank our salty stars that the artisans du fromage of Le Fromager de Pekin, a local boutique cheese-producer, are wheeling out these Beijing bad boys. Similar to Camembert in its soft, creamy texture, the Beijing rendition is a bit denser than the finest French offering. This version comes with a black pepper-coated rind and the gentle glow of Governmental approval. Yu Space, Second floor, 1-1 Gongti Bei Lu (Chunxiu Lu), Chaoyang district.

Fried Yunnan goat’s cheese

42RMB for one plate from In and Out

The most famous of Chinese cheeses, the rubing is rightfully hailed as one of Yunnan’s finest delicacies. It’s salty and firm and fried, much like Greek halloumi, but with a softer texture and a tangy goat’s milk flavour. You can find it at pretty much any Yunnan restaurant; we opted for In and Out because of the sour and spicy salts it comes served with. 1 Sanlitun Bei Xiaojie, Chaoyang district.

Mongolian byaslag

39RMB for one plate from Inner Mongolian provincial restaurant

When it comes to dairy in China, you unsurprisingly have to head to the grasslands. Inner Mongolia is not a province famed for its culinary culture, cheese notwithstanding, but cattle they have and something needs doing with all that milk. Byaslag, or nai pi in Chinese, is the curd of cow’s or yak’s milk pressed into a firm block. It isn’t ripened or salted like most European cheeses, so tastes fairly mild in comparison, but it’s buttery texture suits it to spreading on your carby vehicle of choice. Second floor, Inner Mongolian Hotel, 71 Meishuguan Houjie, Dongcheng district.

Rather indulge in mooncakes? Hit '阅读原文' and find out how to craft your own autumnal treats.

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