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| Chhurpi | |
|---|---|
 | |
| Country of origin | Bhutan, Nepal,[1][2] Tibet |
| Region | Ilam, Nepal, Tibet, Bhutan, Sikkim, Darjeeling, Kalimpong |
| Source of milk | Yak, Cow |
| Texture | Soft/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.
- ^ "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)
- ^ "How to Make Churpi Durkha". weallnepali.com. Retrieved 6 February 2014. CS1 maint: discouraged parameter (link)
- ^ "Recipes & Cuisine (Chhurpi - Ningo Curry)". Archived from the original on 9 February 2014. Retrieved 21 October 2014. CS1 maint: discouraged parameter (link)