Cover Discover how Asian cheeses elevate simple recipes with unique textures and rich, savoury flavour (Photo: @kesongpskesongputi / Instagram)
Discover how Asian cheeses elevate simple recipes with unique textures and rich, savoury flavour (Photo: @kesongpskesongputi / Instagram)
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From the stretchy, golden-crust kalari of Kashmir to the blistered milk fans of Yunnan, these Asian cheeses reveal their true character when exposed to heat
Asian cheese is often overlooked in global food conversations, yet across the continent—from the Himalayan foothills to the tropical corners of Southeast Asia—distinct cheesemaking traditions have thrived for centuries. What sets many of these cheeses apart is their relationship with heat: they’re not made for cheese boards but for griddles, woks and street-side grills. Under high flame, they become something uniquely their own: crisp-edged with molten centres, squeaky slabs that char beautifully and delicate sheets that puff and blister into airy bites.
Here are some of the standout Asian cheeses worth knowing—and tasting.
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Kalari: the golden-crust cheese of the Himalayas
Indigenous to the nomadic Gujjar tribe of Jammu and Kashmir, kalari is made from raw, full-fat cow or buffalo milk coagulated with mathar, a sour whey byproduct from previous cheesemaking. The curds are hand-worked into circular patties and sun-dried in leaf bowls, creating a firm yellowish rind that seals in a moist, creamy interior. When sautéed on a hot griddle in its own fat, the outer rind crisps to golden-brown while the centre becomes molten and stretchy, earning it legendary status in street food culture as kalari kulcha—fried cheese stuffed inside fermented bread with spicy chutney.
Rushan: the blistered milk fan of Dali
Above Stretched paper-thin and deep-fried, the elastic rushan puffs into a crispy street food sensation
A speciality of the Bai people in Dali, Yunnan Province of China, rushan is made by coagulating cow’s milk with sour agents, then stretching the incredibly elastic hot curd over bamboo poles to dry into translucent sheets. The name literally means “milk fan”, referencing its distinctive folded appearance. When deep-fried, the leathery dried sheets blister and puff dramatically, becoming light and crispy—often served on sticks, drizzled with rose petal jam, sweetened condensed milk or chocolate syrup, as a popular Dali street snack.
Dangke: the papaya-enzyme cheese of Enrekang
Above Plant enzymes create the firm dangke that fries to a golden, savoury perfection
From Enrekang Regency in South Sulawesi, Indonesia, dangke represents a rare tradition of plant-enzyme coagulation, where fresh buffalo or cow milk is curdled using papaya leaf juice containing the enzyme papain, then pressed into coconut shells. The resulting cheese has a firm, resilient texture and is preserved in brine. It’s traditionally sliced and fried until golden, served as a savoury side dish with rice and sambal, where the cooking process enhances its subtle milky flavour while creating a satisfying textural contrast.
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Kesong puti: the leaf-wrapped carabao milk cheese
Made from the rich, high-fat milk from carabaos in the Laguna, Bulacan and Cebu provinces of the Philippines, kesong puti—which simply means “white cheese”—is coagulated with vinegar or rennet and wrapped in banana leaves that impart a subtle grassy aroma. While soft and crumbly when fresh—traditionally eaten with pandesal bread at breakfast—it transforms beautifully under heat, breaking down into a creamy, savoury layer. Modern applications see it used as a salty, tangy topping for pizzas and baked pasta, where it melts into pockets of rich texture and flavour.
Sakura cheese: the cherry blossom-aged creamery
Above Japan’s award-winning sakura cheese showcases modern Asian dairy craftsmanship (Photo: @thegrapeswineshop / Instagram)
Japan’s award-winning sakura cheese showcases modern Asian dairy craftsmanship (Photo: @thegrapeswineshop / Instagram)
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Produced by Kyodogakusha Shintoku Farm in Hokkaido, Japan, sakura cheese is a soft, yeast-ripened cheese matured on cherry blossom leaves with a pickled flower placed at its centre. It became the first Japanese cheese to win a gold medal at the Mountain Cheese Olympics in Switzerland, signalling Japan’s arrival as a serious player in global artisanal cheesemaking. With its creamy texture and delicate floral notes, it’s designed to pair with sake as well as wine, representing the pinnacle of contemporary Asian cheese innovation.
Rubing: the squeaky, seared goat milk slab
Above The firm rubing cheese holds its shape under high heat, developing a flavourful golden char
Historically made from goat or sheep milk in Yunnan Province, though cow milk versions now exist, rubing is a fresh cheese coagulated with acid and pressed into firm blocks. Unlike melting cheeses, rubing retains its dense structure when heated, offering a distinctive squeaky chew with a rubbery, elastic bite. Its versatility shines when pan-fried: it can be seared and dipped in sugar for a sweet preparation, or stir-fried with cured ham and vegetables for savoury dishes, developing a beautifully charred exterior while maintaining its integrity.
After more than a decade in lifestyle media, Clifford has mastered the art of writing seriously about things that are fun—and writing fun things about people who take themselves very seriously. At Tatler Asia, he helped steer its flagship lists, Tatler’s Most Influential and Asia’s Most Stylish. And today, he leads T-Labs, Tatler Asia’s content innovation hub, where he continues the noble pursuit of lifestyle storytelling, spinning stories on wealth, entertainment, necessary style, Hallyu, Hollywood, beauty and more for audiences across Asia.
