Flavorful Origins

In a microscopic world that's hard for the naked eye to see,

a huge and chaotic change is happening.

Without using other ingredients,

the people of Yunnan will completely transform an animal's milk.

It's transformed into a versatile and distinct flavor.

Yunnan is located in a highland region with low latitude.

Over 800 years ago, nomads once gathered and lived here.

A flavor that originated from them has established its roots here

and became a purely local Yunnan delicacy.

All sold out. There's only one left.

Goat milk cheese, have a taste before you buy it.

Made from animal's milk,

the aroma of milk is rich with a unique flavor.

Some avoid it like the plague,

some find it mouth-watering.

This is the cheese that's exclusive to Yunnan people.

In Yunnan, they are eaten in so many different ways.

YUNNAN DALI

The Dali Bai Autonomous Prefecture

is where dairy farms are located in Yunnan.

It's also where Yunnan cheese is very popular.

Every morning, nearly 100,000 kilograms of fresh cow milk

are delivered to hundreds of households from here.

Time is key in guaranteeing the cow milk's freshness.

After 40 minutes,

Du Jinhe received the 1,500 liters of fresh cow milk

that she needs today.

Her ingredient is already in place.

DU JINHE

Located 400 kilometers away from Dali,

another type of Yunnan cheese is popular in the market.

Their ingredient comes from Shilin County in the southeastern part of Kunming.

The terrain is fairly flat with a moderate climate.

Grassy fields cover it.

It's an excellent base for goat milk.

LI MEIZHI

Li Meizhi's family has 30 female goats.

They can produce 30 liters of goat milk in one morning.

This is the starting point of the flavor transformation.

Once fresh milk comes in contact with air, bad bacteria are easily produced.

In order to prolong its shelf life and add flavor at the same time,

each area has its own way.

TEA

XINJIANG

Yunnan people have their own tradition and technique.

Changing the shape of the milk is the first step in the transformation.

In Dali,

fresh cow milk is being heated to 60 degrees Celsius,

awaiting for its partner to emerge.

This is the key tool to the cow milk's transformation.

Because of it,

protein in the cow milk will separate and reunite once again.

Only five minutes is required.

The cow milk starts to display obvious separation.

Du Jinhe added fermented cow milk whey.

It contains a large amount of lactic acid and enzymes.

The casein in cow milk meets the acid and solidifies.

The liquid whey separates from it.

The whey won't be wasted.

After filtration and three days of fermentation,

it will continue to be used.

The cycle starts over and repeats itself.

The transformation is still ongoing.

The home-made iron clamp

completes nearly 20 quick pulls in 30 seconds.

Not only does it prevent the cow milk from burning in high temperature,

it lets the casein in the cow milk to slowly solidify.

Two liters of cow milk produces less than one liter of solidified milk.

It's smooth, soft, and highly resilient with a rich milk aroma.

However, the transformation is not completed yet.