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Uh, pieces we knew.

So Zubi wave?

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Jumping on Russian a two cheese products from this region.

Zhu Ping is the dense version with the chewy texture, while rochon is light and fluffy with a crispy texture.

Uh, so, uh, mhm soon uses fresh milk to make the cheese.

First she hits the milk and then adds the fermented way, the liquid that's left over after the milk curdles.

Once the mixture set, she separates the Kurds and way.

Then she presses and squeezes the Kurds into balls.

From there, the cheese could be made into juke being and Russia just by Ptolemy.

But yeah, you hold you.

Yeah, that Zeus and your community.

So, uh, let's, uh, turn.

Uh, that's achieved by repeatedly stretching and pulling the cheese.

Then it's wrapped around bamboo sticks to dry the justice on your car in a zoo.

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Holcomb.

The cheese is hung to dry for about a day until it dehydrates to a thin sheet.

That's why it's called rochon, which literally means milk fan In Chinese.

Locals tend to slice up the cheese and deep fry it, though usually sprinkled some sugar on top to balance out the milky flavor.

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