Tibetan cheese

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]

v t e Cheese
Types	Acid-set Blue Brined Cottage Cream Goat Green Pasta filata Processed Smear-ripened Smoked Washed-rind Whey
Animal milk	Camel Cow Goat Moose Reindeer Sheep Water buffalo Yak
Regions	Argentina Armenia Bosnia and Herzogovina Cornwall Egypt France Germany Ireland Israel Italy Mexico Netherlands Norway Poland Serbia Spain Switzerland list Tibet Turkey United Kingdom United States
Special designations	Government cheese (United States) European cheeses with protected geographical status Greek Italian
Organizations	American Cheese Society International Cheese Awards Lucerne Cheese Festival Mountain Cheese Olympics National Cheese Exchange Swiss Cheese Union The Great British Cheese Festival
List articles	Cheese dishes Cheesemakers Cheeses Blue cheeses Goat milk cheeses Sheep milk cheeses Stretch-curd cheeses Water buffalo cheeses
Miscellaneous	Cheesemaking Cheese ripening Cheese soup Dairy salt The Moon is made of green cheese Truckle Tyromancy
Category: Cheese Cheese dishes Cheesemakers List of cheeses

References