Chhurpi (), otherwise known as ''durkha'' and ''chogo/chugo'', is a traditional

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

consumed in

Nepal Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China Ch ...

Bhutan Bhutan, officially the Kingdom of Bhutan, is a landlocked country in South Asia, in the Eastern Himalayas between China to the north and northwest and India to the south and southeast. With a population of over 727,145 and a territory of , ...

and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world.

Preparation

Chhurpi is prepared in a local

dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

or at home from

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste. To prepare the hard variety, the soft chhurpi is wrapped in a

jute Jute ( ) is a long, rough, shiny bast fibre that can be Spinning (textiles), spun into coarse, strong threads. It is produced from flowering plants in the genus ''Corchorus'', of the mallow family Malvaceae. The primary source of the fiber is ...

bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung over fire to harden it further.

Consumption

Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for '' momo'', grinding with tomatoes and chillies for ''senpen'' ( chutney) and as a soup. In the mountainous regions of the Himalayas, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein. 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 a gum. In this manner, one block of chhurpi can last up to two hours.

Use as a Dog Chew

In recent years, Chhurpi has been marketed successfully as an all natural dog chew treat.

References

{{Darjeeling Bhutanese cuisine Indian cheeses Nepalese cuisine Tibetan cheeses Yak's-milk cheeses

Preparation

Consumption

Use as a Dog Chew

See also

References