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Cheese from China, Xinjiang
Kazakh herders in Xinjiang boil raw cow or goat milk and let it ferment in goatskin or sheepskin bags at about 30 °C for around 15 days, sometimes with yoghurt from a previous batch, so it sours into a thick curd. The whey is removed, the curd is dried and shaped, and it ripens for 30 to 60 days into a hard, sour cheese. No starter culture is added in the traditional method.
| Raw cow or goat milk | [li2022][xiao2020] |
| Yoghurt from an earlier batch (optional backslop) | [li2022] |
| Starter | none added, or yoghurt from a previous fermentation; the skin bag's own microbes |
Total time across the recorded steps: 45 days – 2.5 months
What changes: Raw milk is boiled before it goes into the skin bag
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kazakh herders in Xinjiang boil raw cow or goat milk and let it ferment in goatskin or sheepskin bags at about 30 °C for around 15 days, sometimes with yoghurt from a previous batch, so it sours into a thick curd. The whey is removed, the curd is dried and shaped, and it ripens for 30 to 60 days into a hard, sour cheese. No starter culture is added in the traditional method. Made in 5 steps over 45 days – 2.5 months. The longest step, ripen, takes 30 days – 2 months (Li Y 2022). Native lactic acid bacteria from the milk and the skin bag; four isolated from Kazak cheese were Streptococcus thermophilus, Lactobacillus helveticus, Weissella confusa and Lactobacillus rhamnosus and Non-starter lactic bacteria, yeasts and moulds, which shape the sharp, acidic flavour do most of the fermenting.
| Main step | 30 days – 2 monthsReported[li2022] | Ripen |
|---|---|---|
| Temperature | 30 °CReported[xiao2020] | Ferment in a goatskin bag |
The milk ferments for about two weeks inside a goatskin or sheepskin bag before the curd is drained, shaped and ripened, with no added starter. Kazakh qurt from Kazakhstan is instead boiled down, salted and rolled into small balls that are dried hard.
The milk is boiled before fermenting, and the long souring makes the curd very acidic. Laboratory versions of the cheese use pasteurised milk and selected cultures instead.
Every number is labelled with how it is known. How this atlas is made
A survey of Chinese artisanal cheeses counts naigeda, made by the Kazakhs of Xinjiang, as one of the five main traditional cheese types of China.
