Chhurpi (Tibetan: ཆུར་བ།, THL: churwa) otherwise known as durkha and chogo/chugo is a traditional cheese consumed in Bhutan and Nepal. The two varieties...

fermentation is done at the household level with the notable exceptions of chhurpi and marchaa (a starter culture for fermentation), which are purchased in...

consumed mainly in central Tibet Tingmo – a steamed bread Chhurpi – there are two varieties of chhurpi, a soft variety (consumed as a side dish with rice) and...

combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations. Meat: Different...

within the Theki act as inocula. The curd produced after is used to make chhurpi and variations of it. In Mexico, chongos zamoranos is a dessert prepared...

chopped mutton can be added to the dhindo, or small pieces or powder of soft chhurpi. The vessel of choice for preparing dhindo is a phalame tapke (iron pan)...

lentils, sugar and spices. After butter is produced, a hard cheese called chhurpi is made with the buttermilk. Thakali cuisine is less vegetarian than Pahari...

from yak milk and a hard cheese made from either cow or yak milk known as chhurpi. Bhutan also produces a similar cheese called Datshi which is a staple...

Traditional cheese in IndiaPages displaying wikidata descriptions as a fallback Chhurpi – East Asian cheese Shosha (cheese) – Tibetan cheese Kesong puti – Filipino...

used to draw ploughs. Yaks' milk is often processed to a cheese called chhurpi in Tibetan and Nepali languages, and byaslag in Mongolia. Butter made from...