Historically, cheese and other dairy products have been largely absent from the diet of Han Chinese, the country's largest ethnic group. This is due to a combination of factors, including high rates of lactose intolerance and a pastoral tradition that was less common than in Europe or Central Asia. However, it's a misconception that “China has no cheese.” Several ethnic minority groups, particularly those from the northern and western regions like Mongolians (蒙古族) and Tibetans (藏族), have a long and rich history of making cheese-like products from yak or mare's milk. A famous example is 奶豆腐 (nǎidòufu), or “milk tofu,” a type of firm, fresh cheese from Inner Mongolia. The modern cultural significance of 奶酪 (nǎilào) is tied to globalization and Western influence. For many urban Chinese, cheese is associated with Western foods like pizza, pasta, cheeseburgers, and wine pairings. It's often seen as a modern, sophisticated, or even a luxury food item. This contrasts sharply with its role in Western culture, where cheese is a common, everyday staple. The growing popularity of cheese in China, especially among younger generations, reflects the country's increasing integration with global food trends.
奶酪 (nǎilào) is used in everyday conversations, especially when discussing food, cooking, or shopping.