Chhurpi

Chhurpi
Chhurpi.jpg
Country of originBhutan, Nepal,[1][2] Tibet
RegionIlam, Nepal, Tibet, Bhutan, Sikkim, Darjeeling, Kalimpong
Source of milkYak, Cow
TextureSoft/hard
Related media on Wikimedia Commons


Production of Chhurpi in Nepal

Chhurpi (Nepali: छुर्पी, Tibetan: ཆུར་བ།) 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 (consumed usually as a side dish with rice)[3] and a hard variety (chewed like a betel nut). It is known to be native to Tibetan cultural areas, spreading to Nepal and India.

  1. ^ "Yak Chhurpi/Chhurpi Cheese/Yak's milk bones". product.hellocompanies.com. Archived from the original on 22 February 2014. Retrieved 6 February 2014. CS1 maint: discouraged parameter (link)
  2. ^ "How to Make Churpi Durkha". weallnepali.com. Retrieved 6 February 2014. CS1 maint: discouraged parameter (link)
  3. ^ "Recipes & Cuisine (Chhurpi - Ningo Curry)". Archived from the original on 9 February 2014. Retrieved 21 October 2014. CS1 maint: discouraged parameter (link)