Tibetan cheese

Tibetan cheese is an important part of Tibetan cuisine. Soft cheese curds resembling cottage cheese, made from buttermilk, are 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]

References

  1. ^ a b Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96
  2. ^ Allen, Bryan; Allen, Silvia. "Mozzarella of the East (Cheese-making and Bai culture)" (PDF). SIL International. http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf. Retrieved 2010-02-04. 
Chinese cheeses