Chura loenpa

Chura Loenpa is a traditional cheese from Bhutan, a small country located in the Eastern Himalayas. It is made from the milk of the yak, a long-haired bovine species native to the Himalayan region.

History

The history of Chura Loenpa dates back to ancient times when the people of Bhutan started domesticating yaks. The yak has been an integral part of Bhutanese culture and economy, providing milk, meat, and hide. The cheese is a byproduct of this relationship, and its production and consumption have been a part of Bhutanese life for centuries.

Production

The production process of Chura Loenpa is unique and labor-intensive. The yak milk is first boiled and then left to cool. Once cooled, it is curdled using a starter, traditionally a piece of old cheese. The curdled milk is then strained through a cloth to separate the whey from the curds. The curds are then pressed to remove any remaining whey and shaped into blocks or balls. These are then left to dry and age, which can take several weeks to months.

Characteristics

Chura Loenpa is known for its strong, pungent flavor and hard, crumbly texture. It is often described as having a slightly sour, nutty taste. The cheese is typically consumed in small amounts due to its intense flavor. It is often used in traditional Bhutanese dishes, such as Ema Datshi, a spicy stew made with cheese and chili peppers.

Cultural Significance

Chura Loenpa holds a significant place in Bhutanese culture. It is often served at festivals and special occasions, and is considered a delicacy. The cheese is also an important source of income for many Bhutanese farmers, who sell it at local markets.

See Also

• List of cheeses
• Bhutanese cuisine
• Yak