Cheese in China

Hosted by

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.  

Credits

Host:

Evan Kleiman

Producers:

Harriet Ells, Bob Carlson, Gillian Ferguson, Candace Moyer, Connie Alvarez, Laryl Garcia