Stink Standoff: Cheese Meets Chou Doufu

Here's a great post from Slate.com as Chinese food specialist and writer Fuchsia Dunlop (best-known for her memoir Shark's Fin and Sichuan Pepper) tells the story of what happened when she gathered chefs and cooks in Shaoxing for a cheese tasting. Some had never tasted cheese before, and things get interesting when the assembled crew compare pungent cheeses to the "stinky" specialties native to Shaoxing. Click here for the full article.