Tibetan cheese
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.
See also
References
- Dorje, Rinjing (1985) Food in Tibetan Life, Banyan Press, ISBNÂ 0-907325-26-2, page 96
External links
- Allen, Bryan and Silvia, Kaas maken en Bai-cultuur Tibetan cheese Archived 2017-12-02 at the Wayback Machine