Two nomad youngsters sell chhurpi to one of our drivers
There
are different kinds of cheese in Tibet, but for me most interesting is the hard
cheese or chura kampo, which is a cheese that has been dried to be hard as
stone and equally good to store. The cheese called chhurpi is usually dried in
small cubes on a string and is even harder.
The
cheese is made from buttermilk. You can chew or suck chhurpi for hours. Or you
cut or shave this cheese into chippings and mix some with tsampa (barley) and
yak butter tea, which I did for breakfast. Sometimes the nomads put chhurpi
into the soup, but usually cheese is eaten raw.
The left bowl is also chura kampo,
maybe chhurpi not fully dried;
the right bowl contains chhurpi.
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