Chhurpi or Durkha is hardened cheese consumed mainly in the Himalayan region of Nepal and Tibet. Chhurpi has two main varieties: the soft variety prepared from cow's milk and the hard variety prepared from yak's milk. Chhurpi is made by separating whey from buttermilk solids to produce curds similar to Italian Ricotta. Fresh curds are white, soft, and neutral to taste but they are left to ferment to acquire a bit of tanginess. Soft Durkha or Chhurpi is an excellent source of protein and is used as a substitute for vegetables in the mountainous region. Pickles are made of Chhurpi and are eaten with rice as a staple food in everyday meals. Hard Chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like gum. Nowadays it is the main diet for dogs.
Country of origin | China, Nepal, and Tibet |
Region | Tibet Rind: Natural |
Family | Cottage |
Color | Pale yellow Type: soft, hard, artisan |
Flavor | Tangy |
Texture | Crumbly and dense |
Aroma | Fresh |
Synonyms | Durkha, Chhur Singba, Mingba |
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