Chhurpi
Sign in to saveChhurpi (), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan, Tibet and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world.
Key facts
- Cheese.name
- Chhurpi
- Cheese.image
- Chhurpi Nep.jpg
- Cheese.caption
- Production of Chhurpi in Nepal
- Cheese.othernames
- Durkha
- Cheese.country
- Himalayan region
- Cheese.region
- Himalayan region
- Cheese.source
- Yak, Cattle
- Cheese.texture
- Soft or hard
via Wikipedia infobox
Article
5 sectionsContents
- Preparation
- Consumption
- Use as dog treats
- See also
- References
Chhurpi (), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan, Tibet and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world.
==Preparation== Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste.