Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds left over from boiling buttermilk.[1] There are many possible shapes for chura kampo. Small pieces of Chura kampo are eaten similarly to how candy bars are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that last long when it is chewed.
See also edit
- Chura loenpa (soft Tibetan cheese)
- List of cheeses
- List of Tibetan dishes
- Tibetan culture
References edit
- ^ Dorfe, Rinjing (1985). Food in Tibetan Life. p. 96. ISBN 9780907325260.
External links edit
- Allen, Bryan and Silvia, Kaas maken en Bai-cultuur Tibetan cheese Archived 2017-12-02 at the Wayback Machine
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