Tibetan cheese

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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 kanpo. Extra hard cheese, made from solidified yoghurt, 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]

[edit] References

1. ^ ^{a b} Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96
2. ^ Mozzarella of the East: Cheese-making and Bai culture