Chhurpi

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Please help improve this article or section by expanding it. Further information might be found on the talk page or at requests for expansion. (January 2007)

Chhurpi is a dried smoked cheese eaten in the Eastern Himalayas. The Sherpas call it sherkam.^[1] It is called durukowa or durukho in Bhutan (in Dzongkha language).^[2] Chhurpi is made from the milk of a yak or chauri (a hybrid of yak and cattle).^[3] Both types are hard. It is prepared in a local dairy or at home from a material extracted out of buttermilk called sergem . The sergem is wrapped in cloth, usually jute bags, and pressed hard to get rid of water. Then, it dries out and becomes similar to cheese. Finally, in this cheese-like stage; it is cut into pieces, and hung over the smoke to make it stone hard.

[edit] References

1. ^ Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek. Volume 92, Number 3 / October, 2007
2. ^ Food and Agriculture Organization of the United Nations. NAME: CHHUGA CHHURPI. www.fao.org. Retrieved on 2008-02-10.
3. ^ Thapa, T.B.. Diversification in processing and marketing of yak milk based products. www.ilri.org. Retrieved on 2008-02-07.

[edit] See also

• Tibetan cheese