Cheese Varieties Of Nepal: A Cultural Overview

Nepal is known for its rich tradition of dairy farming, and cheese is a significant part of the country's diet and culinary culture. While there are several varieties of cheese consumed in Nepal, the most common type is chhurpi, a hard and chewy cheese made from cow or yak milk. Chhurpi is considered to be the hardest cheese in the world and is often consumed as a snack, especially in high-altitude areas. In addition to chhurpi, other types of cheese such as cottage cheese (paneer), mozzarella, gouda, and processed cheese are also available and commonly used in Nepali cuisine.

Chhurpi is the world's hardest cheese and is made from yak, cow, or buffalo milk

Chhurpi is a traditional cheese consumed in Nepal, Bhutan, and parts of Northeastern India. It is considered the world's hardest cheese and is made from the milk of yaks, chauris (a cross between a male yak and a female cow), cows, and buffaloes.

Chhurpi is produced in the mountain region of Nepal, specifically in the high-altitude regions of Mustang and Rasuwa. The process of making chhurpi involves coagulating milk with the help of coagulating agents such as calf rennet, microbial or vegetable rennet, vinegar, lemon, or backslopping, and then partly draining the whey.

The soft variety of chhurpi is similar to cottage cheese or ricotta and is often used in cooking, served as a side dish with rice, or filled in momos. It has a mild, creamy, and tangy flavour.

The hard variety of chhurpi is prepared by boiling the milk and separating the curds. The curds are then pressed and dried, resulting in a hard and chewy texture. This variety is often consumed by keeping it in the mouth, softening it with saliva, and then chewing it like gum. It has a long shelf life and can be stored for up to 20 years when wrapped in animal skin.

Chhurpi is an important part of the diet and culture in Nepal and is enjoyed as a snack, particularly in high-altitude areas by trekkers and locals. It is also gaining popularity abroad, especially as dog food in Western markets.

Chhurpi is a traditional snack in the mountainous regions of Nepal

Chhurpi is made by boiling milk and separating the curds. The curds are then pressed and dried, resulting in a hard and chewy cheese. This process gives chhurpi a long shelf life, allowing it to be stored for long periods. The longer chhurpi is cured and dried, the harder and drier it becomes.

In Nepal, chhurpi is often chewed on for extended periods, similar to chewing gum. It is a favourite snack among locals and trekkers in high-altitude areas. Chhurpi is also exported globally as dog food, particularly to Western countries, due to its hardness and longevity.

In addition to its use as a snack, chhurpi plays an important role in the social fabric and livelihood of many rural communities in Nepal. It is a valuable source of nutrition, providing protein, energy, and other essential minerals. Chhurpi is also used in various culinary applications. The soft variety of chhurpi, resembling cottage cheese, is used in curries, salads, and as a side dish with rice. It can also be used as a filling for momos or ground with tomatoes and chillies to make chutney.

Soft chhurpi is used in curries, salads, and as a side dish

Soft chhurpi is a versatile ingredient in Nepali cuisine. It is often used in cooking, especially in curries, soups, and salads. Its mild flavour and resemblance to cottage cheese make it a suitable substitute for vegetables, as it is rich in protein content. It is also consumed as a side dish with rice, similar to how one would eat chutney.

In addition to its use in savoury dishes, soft chhurpi is also used in sweet dishes. It can be ground with tomatoes and chillies to make senpen (chutney) or used as a filling for momos. It is also a key ingredient in popular dishes like paneer tikka, paneer butter masala, and palak paneer.

The soft variety of chhurpi is prepared from cow milk, while the hard variety is made from yak milk. The soft type is preferred as it has a longer shelf life and can be stored for months or even years when fermented and dried properly.

Chhurpi is gaining popularity as a dog food in Western markets

Chhurpi, a traditional hard cheese from Nepal, is gaining popularity as a dog food in Western markets, particularly in the United States. Chhurpi is made from the milk of chauri, a cross between a male yak and a female cow, and it has been a staple food for Himalayan people in Nepal, Bhutan, Tibet, and eastern India for centuries. The process of making chhurpi involves boiling and separating milk into curds and whey, straining the curds in cloth bags, and then pressing them under weights to remove excess moisture. The resulting hard and chewy cheese can be stored for long periods without refrigeration and has a high nutritional value, making it an ideal snack for people in high-altitude regions.

In the early 2000s, chhurpi's potential as a dog treat was discovered when Nishes Shrestha, a Nepali living in the US, noticed that his dog enjoyed chewing on the cheese. This led to the creation of the first company to sell chhurpi as an organic dog chew in the US, Himalayan Pet Supply. The unique characteristics of chhurpi, including its toughness and long shelf life, make it an attractive option for pet owners seeking durable and healthy treats for their dogs.

The emergence of chhurpi as a dog food in Western markets has had a significant impact on the livelihoods of herders and farmers in Nepal. By creating a new and profitable market for their product, chhurpi producers have been able to increase their income and improve their economic situation. This is especially beneficial for those in remote Himalayan villages, where limited trade opportunities and arable land have made dairy farming and animal husbandry essential for survival.

The growing demand for chhurpi as a dog chew has led to the establishment of numerous companies focused on this product. Himalayan Pet Supply, for example, has grown from initially importing 200kg of chhurpi in 2007 to now importing 600 tonnes per year, supporting nearly 12,000 farmers in Nepal. The success of chhurpi as a dog food has also drawn young, educated Nepalis into the industry, further contributing to its growth and development.

While some Nepalis initially expressed disapproval of a traditional food being used as dog food, the positive impact on the country's economy and the well-being of its people has largely turned criticism into praise. With the global pet food industry projected to continue growing, chhurpi is well-positioned to remain a popular and sustainable product in Western markets, benefiting both pet owners and the Nepali communities producing it.

Chhurpi is made by coagulating milk with the help of coagulating agents

Chhurpi is a traditional cheese from the Himalayan regions of Nepal, India, and Bhutan. It is made by coagulating milk with the help of coagulating agents, such as calf rennet, microbial or vegetable rennet, vinegar, or lemon. The process of making chhurpi involves several steps and is a time-consuming task.

Firstly, the milk is procured, which can be from a cow, a yak, or a "chauri" (a cross between a male yak and a female cow). The milk is then coagulated by adding the coagulating agent, forming a solid mass. This solid mass is then drained, and the liquid is discarded. The mass is wrapped and hung in a thin cloth to remove any remaining water.

Once the cheese mass is completely drained, it is shaped into blocks and left to set for around 24 hours. After this, the blocks are cut into cylindrical pieces, which are then tied together in bunches and dried by the fire. This smoking process is what gives chhurpi its distinctive smoky flavour and hard texture. The longer the chhurpi is cured and dried, the drier and harder it becomes.

The unique texture and long shelf life of chhurpi are due to its very low moisture content. This makes it a valuable food source in the high-altitude regions where it is produced, as it can be stored and transported easily. Chhurpi is a favourite snack in these areas, often chewed on for extended periods like gum. It is also used in cooking, with soft chhurpi resembling cottage cheese and being used in curries, salads, and as a side dish.

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