Gouda Made in Rural China
26Aug2008 Filed under: inspiration Author: Jenny Zhu
Savoring a piece of handmade gouda as I am writing this post, I am compelled to tell the story of Marc de Ruiter. Marc is the owner of Yellow Valley cheese, http://www.cheeseinchina.com/dynamic/ a cheese factory in rural Shanxi/山西 province. I interviewed him for my radio show.
Marc came to China 10 years ago working with Chinese farmers on various projects to help them improve their life. After helping many acquire better farming techniques, he noticed the village’s cow farmers were left behind. Milk was sold at a very low price and there was an over production. Coming from the land of gouda, what would you do? Marc set up his artisan gouda factory and took it from there.
His cheese has an elegant and homey taste, one that combines traditional techniques, patience and dedication. The velvety texture and uncomplicated good flavors are the best embodiment of someone doing great work and enjoying it.
8 Responses to “Gouda Made in Rural China”
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About this blog
Hi, I am Jenny Zhu from ChinesePod.com. I bring you a slice of the Chinese language and culture in the daily podcast. But there is so much more than what a podcast has time for, so jennyzhu.com is a space of observation and reflection on the big, small and everything in between about China.
art
August 26th, 2008 at 10:48 pm
Chinese and Cheese, the new Yin and Yang!
Is the younger Chinese generation developing a taste for cheese?
Reanne
August 26th, 2008 at 11:48 pm
Wow this is really surprising. When I was living in 福州 I would find myself heading over the closest Pizza Hut to indulge in some cheesy goodness. Normally I’m not a fan of Pizza Hut, but I was craving cheese so much it didn’t matter.
It will be interesting to see is more specialty cheeses start coming out of China.
Jenny Zhu
August 27th, 2008 at 5:51 pm
Art,
Wonderfully said. Marc said many locals simply can’t warm up to cheese. But some have found local ways to eat gouda: melt it on top of a piece of mantou.
Reanne,
I read an article about yak cheese made in Yunnan, a similar project to Marc’s. However, big dairy companies, local and foreign have been making and selling cheese in China for a while. But it’s processed cheese, the flat sheets that are quite mild for the local taste buds. Many people do actually enjoy it in a sandwich. But the real deal artisan cheese is still a small crowd thing.
John
August 29th, 2008 at 12:21 am
Ooh, how can I buy some in Shanghai?? I love Gouda!
I guess I better follow that link now…
Mike not in Jubei
August 29th, 2008 at 10:51 am
Jenny
Very nice, I share Art’s curiosity about the taste of cheese for Chinese. At the same time for those of us who wish we could hear Jenny 24/7 is your broadcast on the web?
Jenny Zhu
August 29th, 2008 at 11:45 am
John,
Slice Cafe at Times Square on Huaihai Lu sells Yellow Valley gouda. Marc said he is trying to get City Shop and maybe even Carrefour to sell too. Let’s hope that happens soon. You can also order on their website.
MikenotinJubei,
Chinese’s acceptance of cheese pretty much is defined by age and also geography. The urban young generation has started to get used to it. Look at the prevalence of pizza and affordable Italian food in big cities. But artisan cheese is still a very clique ish thing.
Thanks for your support as always. My radio show is on soulfire.cn. Fully aware and appreciative of your good will, I don’t wish to impose my voice on anyone for 24/7.
Take care!
Jean
September 1st, 2008 at 10:45 pm
Woow!
What’s next? Chinese camembert?
We are doomed !!!
Just joking, in fact, I think it’s a good start!
Cheese is what I always miss when I’m in China :p
(and in Carrefour, common french cheese are so expensive).
But I guess cheese like black coffee is not that much in Chinese taste (yet?).
Jean (from France)
Jenny Zhu
September 1st, 2008 at 11:27 pm
Hi Jean,
How about yak cheese from Yunnan? It’s a community project similar to Marc’s gouda factory. It’s available in selected stores in Shanghai now. I read a review saying it tastes like aged cheddar with an aftertaste of good will.