As an ex-cheesemaker, I was excited to hear about Le Fromager du Pekin, which, according to a Daily Telegraph article, is Beijing's first French-style Chinese cheese manufacturer.
Liu Yang learned his craft in France while studying management. After befriending a shepherd who taught him how to make goat's cheese in Corsica, he enrolled at the local agricultural school. "All the people studying with me came from cheese-making families and they were all French. I was the only foreigner and I couldn't make cheese," he is quoted as saying.
On his return to China, he set up shop, importing equipment from France and asking a local engineer to make him a cheese-making vat. Mr Liu makes blue cheeses and a Camembert with the slightly disappointing name, "Beijing Grey."
Having thought hard about Chinese cheese names suitable for The Peking Order, I came up with a controversial mild Dutch cheese made on the Yangtze River, the “Three Gorges Edam.”
Another suggestion for Mr Liu is a tribute to China’s first emperor and his mausoleum in Xi’an, the “TerRICOTTA Warrior.”