Good Food

Cheese in China

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper . She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.

By Evan Kleiman • May 12, 2014 • 1 min read

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper. She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.

Evan Kleiman
host 'Good Food'
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Program Director for Talk
Bob Carlson
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Supervising Producer, Good Food

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Food & Drink

Good Food

Cheese in China

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper . She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.

Share

Good Food

Cheese in China

Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper . She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and Stilton, to Chinese chefs.

Share