Chura kampo (

Tibetan Tibetan may mean: * of, from, or related to Tibet * Tibetan people, an ethnic group * Tibetan language: ** Classical Tibetan, the classical language used also as a contemporary written standard ** Standard Tibetan, the most widely used spoken diale ...

''dried cheese'') is a

Tibetan cheese Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called '' chura loenpa'' (or'' ser'').Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96 Hard cheese is c ...

and important within the

cuisine of Tibet Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

. Chura kampo is made from the

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

s left over from boiling

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

. 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.

References

*Dorje, Rinjing (1985) ''Food in Tibetan Life'', Banyan Press, , page 96

External links

*Allen, Bryan and Silvia, Kaas maken en Bai-cultuu
Tibetan cheese
Tibetan cuisine Tibetan cheeses {{Tibet-stub

See also

References

External links