Shosha, also known as ''churul'' or ''churu'', is a type of soft cheese in

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

. Tibetan cheese is a staple food and is often made from animals suited to the climate such as

yak The domestic yak (''Bos grunniens''), also known as the Tartary ox, grunting ox or hairy cattle, is a species of long-haired domesticated cattle found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kachin St ...

and

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of ...

. It is a pungent cheese compared with blue cheese. It is used to make beef dish, and ''churu'' cheese soup.Cheese For Dummies – Culture Magazine – Google Books
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References

Tibetan cheeses Tibetan cuisine {{cheese-stub

See also

References