Chhurpi

Chhurpi (Tibetan: ཆུར་བ།, THL: churwa) otherwise known as durkha and chogo/chugo is a traditional cheese consumed in Bhutan and Nepal.[1][2] The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice)[3] and a hard variety (chewed like betel).

Chhurpi छुर्पी
Production of Chhurpi in Nepal
Other namesDurkha
Country of originHimalayan region
RegionHimalayan region
Source of milkYak, Cattle
TextureSoft or hard
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Preparation

Chhurpi is prepared in a local dairy or at home from buttermilk.[4] The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste.

To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung over fire to harden it further.

Consumption

Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for momo, grinding with tomatoes and chillies for senpen (chutney) and as a soup. In the mountainous regions of the Himalayas, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein.[5]

Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum. In this manner, one block of chhurpi can last up to two hours.[6]

See also

References
  1. Ping, Chow. "Bhutanese enjoy the hardest cheese in the world like chewing gums". Daily Bhutan.
  2. Vallangi, Neelima. "Chhurpi: The world's hardest cheese?". www.bbc.com. Retrieved 12 May 2023.
  3. "Recipes & Cuisine (Chhurpi - Ningo Curry)". Archived from the original on 9 February 2014. Retrieved 21 October 2014.
  4. "Chhurpi". Local Nepali Food. 16 June 2010. Retrieved 21 October 2014.
  5. "What is chhurpi cheese and how is it made and eaten". 16 January 2017. Retrieved 10 February 2018.
  6. Cooper, Robert, August 2- (2011). Bhutan. Jui Lin Yong ([2nd ed.] ed.). New York: Marshall Cavendish Benchmark. ISBN 978-1-60870-453-8. OCLC 613425485.{{cite book}}: CS1 maint: multiple names: authors list (link)
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