Old Beijing cheese roll

The old Beijing cheese roll is a traditional snack made of milk, fresh and pure milk, which, through the effects of rice wine, makes milk degenerative, proteins and practices condensed, filtered into cheese, covered in date mud or soy sauce, and frozen and stereotyped, which is a deliciously nutritious cheese roll. The essence of this snack is rice wine, which must be made of homemade rice wine, which is more greasy, preferably one-to-two weeks of rice wine, so that the separation of the creamed cheese is effective and the wine doesn't taste so plentiful. It's just too soft and too old to smell. The traditional snacks are more sophisticated and taste better. Today's opportunity is to buy a cow's first milk, which has a high fat and protein content, usually fresh milk to make cheese, a pound of milk to make just one or two cheese, while the amount of cheese has more than doubled with the cow's first milk, which is now the fourth day's first milk, making more than 4 taels of cheese. First milk, but valuable. Today's cheese roll is more nutritious. Because a cow's first milk is more immune。