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

soft cheese There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criter ...

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal ...

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

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

. It is a pungent cheese compared with

blue cheese Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly ...

. It is used to make beef dishes and ''churu'' cheese soup.Cheese For Dummies – Culture Magazine – Google Books
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References

Tibetan cheeses {{cheese-stub

See also

References