Randy Chandler
Ema datshi is a Bhutanese dish of chillies and cheese. The name literally means chillies and cheese in Dzongkha, and it is considered the national dish of Bhutan. The chillies used are typically long red or green chillies, either fresh or dried, and the cheese is made from goat, cow, or yak milk. However, there are many variations of ema datshi, and different types of cheese can be used depending on availability and preference. Some popular choices include feta, blue cheese, farmer cheese, and cheddar.
| Characteristics | Values |
|---|---|
| Original cheese | Churpi, Churu, or Datshi |
| Type of cheese | Made from goat, cow, or yak milk |
| Cheese substitutes | Feta, blue cheese, farmer cheese, cheddar, American cheese, or a combination |
| Cheese texture | Melted |
| Cheese consistency | Thick and creamy, or watery |
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What You'll Learn
Traditional cheese for ema datshi
Ema datshi is the national dish of Bhutan. It is a stew of chilli and cheese, with ema meaning chilli and datshi meaning cheese. The Bhutanese people's love for cheese is said to be a result of their cold climate and dairy-based livelihoods.
Traditionally, the cheese used in ema datshi is made from goat, cow, or yak milk. However, the exact cheese is difficult to access outside of Bhutan. One source suggests that the cheese is similar to a cross between feta and farmer's cheese, while another source claims that it is similar to blue cheese or gorgonzola. Some recipes recommend substituting with a combination of farmer cheese, blue cheese, and cheddar, while others suggest using feta or a mix of jack and feta.
The type of chilli used in ema datshi can vary depending on the region and season. In southern Bhutan, very spicy fresh chillies are used, while milder chillies are preferred in the north. In winter, dried chillies are used, while fresh chillies are used in summer. The chillies are typically cut into strips and can be red or green.
Ema datshi can be served as is, straight off the plate, or spooned over Bhutanese red rice or buckwheat noodles. It is a high-fat dish, especially due to the presence of butter and cheese, and is also high in sodium.
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Regional variations
The type of cheese used in ema datshi varies from region to region and even season to season. Traditionally, the base of the dish is datshi, a type of cheese made from goat, cow, or yak milk. However, some have noted that the cheese can be hard to source outside of Bhutan, leading to various substitutions.
In the southern regions of Bhutan, ema datshi is made with very spicy chillies, whereas the dish is prepared with milder chillies in the north. Similarly, the type of chilli used differs between seasons, with dried chillies being used in winter and fresh chillies in summer.
Some travellers to Bhutan have noted that the cheese used in ema datshi can vary between restaurants within the country. In one instance, a traveller reported that their guide informed them that cow cheese was typically used, but they had also read that yak cheese was used. Another traveller noted that they were served ema datshi made with blue cheese.
Outside of Bhutan, it can be even harder to find the traditional cheese used in ema datshi, leading to a variety of substitutions. One person who tried ema datshi in the US, prepared by Bhutanese refugees, reported that it was made with feta cheese. Another person who tried the dish in the US reported that it was made with a mix of feta, blue cheese, and American cheese.
When preparing ema datshi at home, some have recommended using farmer cheese, blue cheese, and cheddar, or simply using whatever cheese is available. One person who tried making the dish with a variety of cheeses reported that they liked it best with gouda or Comte.
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Substitutes for traditional cheese
The traditional cheese used in ema datshi is made from goat, cow, or yak milk and is often referred to as datshi. However, this cheese may be difficult to source outside of Bhutan, so several substitutes can be used.
One option is to use a combination of farmer cheese, blue cheese, and cheddar. This mixture will provide a similar flavour and texture to the traditional cheese. Another option is to use feta cheese, which has a similar salty and non-melting quality to the original cheese. A mix of jack and feta cheese is also a good substitute, as the jack cheese will provide a melting quality similar to the traditional cheese.
If you are looking for a more readily available option, Kraft singles have been suggested for their texture, and stilton for its sourness and similarity to half-rotted yak cheese. For those outside of Bhutan, a combination of local cheeses can also be used. For example, one source suggests using a mix of blue cheese, feta, and American cheese.
When making ema datshi, it is important to note that the dish is high in saturated fats and sodium, so it is recommended to use low-fat cheese or less cheese overall if you have cardiovascular disease or hypertension. Additionally, it is best to avoid stringy cheeses like mozzarella, as they will not provide the desired texture.
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Melting the cheese
The cheese used in Ema Datshi, the national dish of Bhutan, can vary from region to region. Traditionally, the Bhutanese use datshi, a type of cheese made from goat, cow, or yak milk. However, it can be difficult to find these cheeses outside of Bhutan, so it is common to substitute them with other types of cheese. Some popular substitutes include feta, blue cheese, farmer cheese, and cheddar. One source suggests that a mix of jack and feta cheeses can approximate the sourness of half-rotted yak cheese. Another source recommends using a mild melting cheese with a lot of umami, such as Gouda or Comte.
When melting the cheese for Ema Datshi, it is important to create a smooth and creamy sauce without any lumps or greasiness. This can be achieved by adding a small amount of butter or sodium citrate to the cheese as it melts. First, cook the chillies, onion, tomato, spring onion leaves, garlic, water, oil, and salt over high heat for 3-5 minutes. Then, add the cheese cubes and cover the pot. Simmer for a couple of minutes until the cheese is melted. Remove the lid and stir until combined. Finally, add salt to taste and garnish with a few blue cheese crumbles, if desired.
It is important to note that Ema Datshi is a very spicy dish, and the amount of cheese and chillies can be adjusted to suit your preference. If you prefer a milder dish, you can remove some of the seeds from the chillies or use a mix of spicy and sweet peppers. For those with cardiovascular diseases or hypertension, it is advisable to use less cheese or low-fat cheese due to the high saturated fat content of the dish.
Ema Datshi can be served as is, straight off the plate, or spooned over Bhutanese red rice or buckwheat noodles. It can also be served with bread. The dish is high in fats, especially saturated fats, and sodium, so it should be consumed in moderation.
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Serving suggestions
Ema datshi, the national dish of Bhutan, is a fiery combination of chillies and cheese. The dish is highly customisable, with many variations on the "datshi" theme. The cheese traditionally used in ema datshi is made from goat, cow, or yak milk, but it can be difficult to source outside of Bhutan. As such, it is common to substitute with other types of cheese, such as farmer cheese, blue cheese, cheddar, feta, or a combination of these.
When serving ema datshi, it is delicious eaten straight off the platter or bowl. However, to stretch the dish, you can serve it as a topping for steamed Bhutanese red rice or buckwheat noodles. It can also be served with bread.
If you are serving ema datshi as part of a meal, there are several dishes that complement it well. For a traditional Bhutanese meal, include other vegetables, like radish, spinach (saag datshi), and beans, or even beef and chicken, although meat is not commonly eaten in Bhutan. There are also several variations of ema datshi that can be served as side dishes, such as kewa datshi (potato cheese), shamu datshi (mushroom cheese), or semchung datshi (bean cheese). These variations are less spicy than the traditional ema datshi, making them a good option for those who prefer milder flavours.
For those with cardiovascular diseases or hypertension, it is recommended to use less cheese or opt for low-fat cheese when preparing ema datshi, as the dish is naturally high in fats and sodium. Additionally, when choosing chillies, it is best to avoid super-hot varieties like Thai chillies or habaneros, especially since there are already so many chillies in the dish that the heat can become overwhelming. Instead, opt for milder varieties like cayenne, Anaheim, or jalapeno, and feel free to remove some of the seeds to further reduce the spice level.
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Frequently asked questions
Ema Datshi is a Bhutanese dish that traditionally uses a type of cheese called Datshi, made from goat, cow, or yak milk.
Some alternatives include farmer cheese, blue cheese, cheddar, feta, and chèvre.
Ema Datshi is a stew-like dish, often described as a curry or dip, that can be served with Bhutanese red rice or bread.
The type of cheese used varies across regions and seasons in Bhutan. In general, a mild melting cheese with a lot of umami is preferred.
Some popular variations include Kewa Datshi (potato cheese), Shamu Datshi (mushroom cheese), and Semchung Datshi (bean version).
