Many locals experience a shock the first time they visit Liu Yang’s shop: they’ve never seen something quite like this before.
Some just pass by, merely peeking in the windows of his tiny, two room workshop.
“I think some people before they come by prepare themselves psychologically,” says Yang. “Maybe they’ll come back, maybe they won’t. We won’t get disappointed because of this. Most Chinese people are not used to cheese culture.”
With a roster of 16 types of French cheeses, he's bringing the taste of strong, robust cheese to China.
It's a challenging enterprise. Other than the nomadic herding minorities of Mongolia and Tibet, China doesn't have a homegrown cheese culture.
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