1. Chhurpi is a traditional protein rich cheese consumed in Himalayan regions like Nepal, Bhutan, Leh Ladakh, Arunachal Pradesh

1. Chhurpi is a traditional protein rich cheese consumed in Himalayan regions like Nepal, Bhutan, Leh Ladakh, Arunachal Pradesh

2. Chhurpi is considered one of the hardest cheeses in the world

2. Chhurpi is considered one of the hardest cheeses in the world

3. There are two main varieties of Chhurpi; the soft variety prepared out of cow's milk and the hard variety prepared out of yak's milk

3. There are two main varieties of Chhurpi; the soft variety prepared out of cow's milk and the hard variety prepared out of yak's milk

4. Chhurpi is made by separating whey from buttermilk solids to produce curds that are white, soft and neutral to taste, but they are left to ferment to acquire a bit of tanginess

4. Chhurpi is made by separating whey from buttermilk solids to produce curds that are white, soft and neutral to taste, but they are left to ferment to acquire a bit of tanginess

5. The product has a texture similar to that of the Italian ricotta

5. The product has a texture similar to that of the Italian ricotta

6. Hard Chhurpi is prepared after the curds are cured at room temperature for 2-3 days and once it hardens, it is sliced and left to dry in the sun or dried in the oven on low heat, which makes Chhurpi very hard and lasts many years

6. Hard Chhurpi is prepared after the curds are cured at room temperature for 2-3 days and once it hardens, it is sliced and left to dry in the sun or dried in the oven on low heat, which makes Chhurpi very hard and lasts many years

7. If hard Chhurpi is as old as 4 to 5 years, it is called chhurpupu.

7. If hard Chhurpi is as old as 4 to 5 years, it is called chhurpupu.

8. If stored properly in yak skin (mongnang), hard Chhurpi can be consumed even for 20 years.

8. If stored properly in yak skin (mongnang), hard Chhurpi can be consumed even for 20 years.

9. Soft chhurpi is used for momo fillings , chutneys and enjoyed as savoury curries with rice

9. Soft chhurpi is used for momo fillings , chutneys and enjoyed as savoury curries with rice

10. Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum

10. Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum

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