Churpi (or chhurpi) is a traditional Himalayan cheese made from yak or cow milk, primarily consumed in Nepal, Bhutan, Tibet, and Northeast India (Sikkim, Darjeeling, and Arunachal Pradesh). Often cited as the world's hardest cheese, it is a vital source of protein in high-altitude regions where other food sources may be scarce.
Types of Churpi
There are two distinct varieties based on their preparation and use:
- Hard Churpi: Known as chugo or durkha, this variety is dried and smoked until it becomes rock-hard. It is typically chewed like a long-lasting lozenge or "natural chewing gum," slowly softening with saliva over several hours.
- Soft Churpi: A fresh, crumbly variety similar to ricotta or paneer. It is a staple ingredient in Himalayan cuisine, used in soups, curries (churpi ko achaar), and as a filling for momos.
Key Characteristics
- Ingredients: Traditionally made from the milk of the chauri (a yak-cow crossbreed). Modern versions may use pure cow milk. It is often lactose-free because the production process removes the whey and sugar.
- Nutritional Profile: Highly nutritious, it is rich in protein, Omega-3 fatty acids, calcium, and antioxidants.
- Storage: Due to its low moisture content, hard churpi can be stored for months or even years without refrigeration.
Common Uses
- Human Snack: Eaten by locals and trekkers to provide energy and keep the body warm in extreme cold.
- Cooking: Soft churpi is fermented to create a tangy flavor for traditional dishes like Ema Datshi in Bhutan.
Pet Treats: Because it is 100% natural and long-lasting, it has become globally popular as a healthy dog chew that promotes dental hygiene.