Description
An extremely hard dried cheese made from yak or cow milk in Nepal's Himalayan mountainous regions (Sherpas etc.). Hard as stone and impossible to bite into. Known as the 'world's hardest cheese'; an ultimate portable preserved food kept in the mouth for hours like candy or gum to savor the melting milk umami.
Restaurants serving Chhurpi (Hard Cheese)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yak milk(or Cow milk)
- Lemon juice(or buttermilk for curdling)
Instructions
- [Authentic Recipe]
- [Curdle]: Boil yak milk (or cow milk), add buttermilk (or lemon juice) to separate (coagulate) proteins.
- [Press]: Wrap in cloth, place weights on top to thoroughly drain moisture into a block.
- [Dry/Smoke]: Cut into small pieces, hang over a hearth, and dry (smoke) for months until stone-hard.
Learn more Spice, substitutes, tips
Key spices
Smoked aroma
Substitutes at Japanese supermarkets
(Irreplaceable. Push comes to shove, microwave smoked cheese until moisture evaporates)
Pairing
Chiya (Nepali Tea) / Hot Water
Trivia
'Himalayan gum' that supplies protein/calcium and staves off hunger in harsh environments over 4000m. Always in the pockets of Sherpas climbing the Himalayas or Yak-herding nomads.
Eating tips & etiquette
[NEVER BITE]: NEVER bite it, as there's a risk of breaking teeth. Place it in the corner of the mouth, melting it bit by bit with saliva, savoring the smoke aroma and rich milk sweetness over hours.
Allergen
Dairy