Cheese story
What is Tofu Cheese / Fermented Bean Curd?
Not dairy cheese, but often used like a strong fermented savoury condiment.
Origin
China-wide, China
Milk
soybean
Board role
Bold / washed-rind
Cheese profile
Country
China
Region
China-wide
Milk type
soybean
Texture
fermented bean curd
Rind
brined
Ageing
weeks to months
Vegetarian
Usually vegetarian-friendly
Milk treatment
n/a
Flavour profile: salty, umami, funky, creamy
Origin, protection and character
Tofu Cheese / Fermented Bean Curd comes from China, especially China-wide. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
weeks to months
How to serve Tofu Cheese / Fermented Bean Curd
congee, sauces, marinades, stir-fries
Good food matches
rice
chilli oil
greens
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
