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]
^ abFood 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.
Tibetancheese is a food staple in Tibetan cuisine. Tibetancheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura...
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fresh goat cheese from Yunnan Province, resembling the Indian paneer, a cow's cheese. Shosha is a pungent cheese and staple food in Tibetan cuisine of...
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article contains Tibetan alphabet. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Tibetan characters. Tibet...
texture closer to cheese. It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Yaks provide...
called Tibetan: འབྲི་, Wylie: bri, Tibetan: འབྲི་, Wylie: dri or Tibetan: གནག, Wylie: g.nag in Tibetan and Tibetan: ཧཡག་མོ་, Wylie: hYag-mo in Balti....
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