Tibetan cheese

Cheese

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....

is an important part of Tibetan cuisine. Soft cheese curds resembling cottage cheese

Cottage cheese

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...

, made from buttermilk

Buttermilk

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...

, are called chura loenpa

Chura loenpa

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.-References:...

 (or ser). Hard cheese is called chura kampo

Chura kampo

Chura kampo 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....

. Extra hard cheese, made from solidified yoghurt

Yoghurt

Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...

 and the skin of milk

Malai

Malai is a South Asian term for clotted cream or Devonshire cream. It is made by heating non-homogenized whole milk to about 80°C for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually...

.