'China may seem like the least likely place to find locally made artisanal cheeses—such as camembert, ricotta, and blue cheese—but Liu Yang, a Chinese cheesemaker, is changing that. Our host Nicola Davis visits Yang\'s cheese shop in Beijing, tries his handcrafted cheeses, and visits the dairy farm where he sources his milk from. As Yang talks about the young dairy industry in China, he believes his \"customers need to be educated so they can understand, and fall in love with cheese culture.\" Read: China’s Cheese Infatuation Is Getting Ripe - http://bit.ly/1BXFd3w More MUNCHIES Presents: Surviving on Pizza for 25 Years - http://bit.ly/Pizza-Forever The Truffle Dealer - http://bit.ly/Truffle-Dealer The Pok Pok Empire - http://bit.ly/Pok-Pok-Empire Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice'
Tags: how to , Cooking , Independent , eating , Food , Chef , China , funny , Documentary , Interviews , Travel , interview , vice , Healthy Food , WORLD , culture , journalism , vice videos , underground , exclusive , drinks , RESTAURANT , documentaries , wild , munchies , vice guide , vice.com , vice mag , action bronson , vice presents , Being Frank , vicevideos , Munchiestv , chef's night out , girl eats food , al-kee-hol , VICE eats , ricotta , camembert , artisanal cheeses , bleu cheese , Liu Yang , Nicola Davis
See also:
comments