Shosha, also known as ''churul'' or ''churu'', is a type of

soft cheese There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most comm ...

Tibetan cuisine 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) ...

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 ...

is a staple food and is often made from animals suited to the climate such as yak and

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

. It is a pungent cheese compared with blue cheese. It is used to make beef dish, and ''churu'' cheese soup.Cheese For Dummies – Culture Magazine – Google Books
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References

Tibetan cheeses Tibetan cuisine {{cheese-stub

See also

References