Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).[1] Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal.[2] Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.[1]
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See also
editReferences
edit- ^ a b Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96
- ^ Allen, Bryan; Allen, Silvia. "Mozzarella of the East (Cheese-making and Bai culture)" (PDF). SIL International. Archived from the original (PDF) on 2017-12-02. Retrieved 2010-02-04.
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