Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).Hard cheese is called chura kampo . Extra hard cheese, made from solidified yogurt, is called chhurpi , and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.
Goat cheese, goats' cheese, or chèvre, is cheese made from goat's milk.
Kashkaval is a type of yellow cheese made of cow milk, sheep milk, or both. The name is derived from the Italian caciocavallo. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses. In English-language menus in Bulgaria, "кашкавал" is translated as "yellow cheese".
Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in. The cheese is found in Greece, Bulgaria and Turkey. An alternative way of making the cheese uses cow-milk.
Momo is a type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and Darjeeling. It is similar to Chinese xiǎo miàn and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs.
Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese.
Chhurpi or durkha is a traditional cheese consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Kalimpong, Bhutan, and Tibet. The two varieties of chhurpi are a soft variety and a hard variety. It is known to be native to Nepal.
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 neighbours. It is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter, yoghurt and soups. Vegetarianism has been debated by religious practitioners since the 11th century, but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat.
Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino, or similar hard cheeses.
Cheese is a dairy product derived from milk that is produced in a wide 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 production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Bhutanese cuisine employs a lot of red rice, buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce, which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include jasha maru, phaksha paa, thukpa, bathup, and fried rice. Cheese made from cow's milk called datshi is never eaten raw, but used to make sauces. Zoedoe is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Chura loenpa is a Tibetan cheese important within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk.
Chura kampo is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds left over from boiling buttermilk.
Hirtenkäse, or "herder's cheese", is a distinctive cow's milk cheese made in the Allgäu area of Southern Germany.
Yak butter/ "Dri Butter" འབྲི་མར། is butter made from the milk of the domesticated yak known as Dri འབྲི།. It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak's dairy products including cheese and butter – for example, China, India, Mongolia, Nepal, and Tibet.
Shosha, also known as churul or churu, is a type of cheese in Tibetan cuisine. Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. It is a pungent cheese compared with blue cheese. It is used to make beef dish. It is a soft cheese.
Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
Chura may refer to :
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