Nguri

This article needs additional citations for verification. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (March 2013) (Learn how and when to remove this template message)

Nguri (Chinese: 牛乳; pinyin: niúrǔ; lit. "bovine milk") is a buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. It is made by shaping with a cheese cloth the mixture of milk and vinegar that has been marinated in a salty brine.^{[citation needed]} It is served as a condiment to plain rice congee. A small bite of this condiment could complement a large mouthful of plain congee, as it is very salty.

It is also sometimes referred to as Giam-ngu-ring (simplified Chinese: 咸牛奶; traditional Chinese: 鹹牛奶; pinyin: xiánniúnǎi; lit. "salty milk"), and is said to originate from Jiaomei in Zhangzhou, Fujian.

See also[]

• Fujian cuisine
• List of cheeses
• List of water buffalo cheeses

References[]

This cheese-related article is a stub. You can help Wikipedia by .

• v
• t