Chura kampo

Chura kampo: Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.

There are many possible shapes for chura kampo. Small pieces of Chura kampo are eaten similarly to how candy bars are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that last long when it is chewed.

See also

Chura loenpa (soft Tibetan cheese)

Tibetan culture

References

Dorje, Rinjing (1985) Food in Tibetan Life, Banyan Press, ISBN 0907325262, page 96

External links

Allen, Bryan and Silvia, Kaas maken en Bai-cultuur Tibetan cheese

Categories:
Tibetan cuisine
Cheese of Tibet
Cheese stubs
Tibet stubs

Игры ⚽ Поможем решить контрольную работу

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. See also Chura kampo (dried Tibetan cheese) Tibetan culture References… … Wikipedia
List of cheeses — This is a list of cheeses by place of origin. Cheese counter at shop … Wikipedia
Tibetan cheese — is an important part of Tibetan cuisine. Soft cheese curds resembling cottage cheese, made from buttermilk, are called chura loenpa (or ser).Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96] Hard cheese is called chura kampo. Extra hard cheese,… … Wikipedia

Academic Dictionaries and Encyclopedias