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Fried rubing (乳饼) goat's cheese in Kunming (昆明), Yunnan (云南), China.

Rubing (Chinese: 乳饼; pinyin: rǔbǐng) is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.[1] Its Bai name is youdbap, meaning "goat's milk".[1]


Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năiténg (奶藤; lit. 'milk cane') made from a cultivated vine.[1]

Preparation and serving[edit]

Rubing is most often steamed with local ham or salt beef, or sometimes served pan fried with salt and chilli. It may also be stir fried with vegetables (typically a mix of broccoli and carrot), in a similar manner to how mainland Chinese rural cuisine tends to stir-fry harder forms of Rarely it is pan fried and served with alternative flavourings such as málà powder.

Relationship to other cheeses[edit]

Rubing is roughly similar to paneer and queso blanco, but with the aroma of fresh goat's milk.

See also[edit]