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.

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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.

The full episode

5 of 8

Grunion Run; Cheese in China; Eggs for Dinner

0:00Market Report
8:33Eggs for Dinner
15:30Where to Eat
22:53Breastfeeding in Haiti
30:27Cheese in ChinaYou’re reading this
38:26Raw Cheese
44:40Tacos Don Victor
49:58Grunion Run

Evan Kleiman
host 'Good Food'
Harriet Ells
Program Director for Talk
Bob Carlson
host and producer, 'UnFictional'
Gillian Ferguson
Supervising Producer, Good Food

Culture

Food & Drink

The full episode

5 of 8

Grunion Run; Cheese in China; Eggs for Dinner

0:00Market Report
8:33Eggs for Dinner
15:30Where to Eat
22:53Breastfeeding in Haiti
30:27Cheese in ChinaYou’re reading this
38:26Raw Cheese
44:40Tacos Don Victor
49:58Grunion Run

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

The full episode

The full episode

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

The full episode

The full episode