Chhurpi
Chhurpi is a traditional buttermilk cheese eaten in Nepal, Bhutan, Tibet, and parts of Northeastern India. It comes in a soft version served with rice and cooked into dishes, and a very hard version counted among the hardest cheeses in the world.
Key Facts
| Country of Origin | China, Nepal, Tibet |
| Specific Origin | Nepal, Bhutan, Tibet, and parts of Northeastern India |
| Milk Type | Cow's or yak's milk |
| Rind | Natural |
| Texture | Soft, hard, artisan |
| Flavor | Tangy |
| Colors | White |
| Forms | Small cuboidal pieces |
| Alternative Spellings | Churpi |
| Also Known As | Durkha, Chhur singba, Sherkam, Chhur mingba |
What is Chhurpi Cheese?
Chhurpi is a traditional cheese of Nepal, Bhutan, Tibet, and parts of Northeastern India. It also goes by durkha and by chogo or chugo.
It is made in a local dairy or at home, starting from buttermilk. The buttermilk is boiled, the solid mass is separated from the liquid, then wrapped in a thin cloth and hung so the water drains out. The result is close to Italian ricotta, which is also made from whey. For the hard type, soft chhurpi goes into a jute bag and is pressed hard to force out more water, then cut into small cuboidal pieces and hung over a fire to dry further.
Fresh soft chhurpi is white and neutral in taste. It is often left to ferment a little, which gives it a tangy edge.
Soft chhurpi is cooked with green vegetables, used as a filling for momo, ground with tomatoes and chillies for the chutney called senpen, or made into soup. In the mountainous Himalayas it stands in for vegetables because it is an excellent source of protein. The hard type is kept in the mouth until parts of it soften, then chewed like gum.
Hard chhurpi is also cut into dog treats, and that industry is growing. Exports from Nepal were worth Rs. 4 billion in 2025, about $27 million.
How Does Chhurpi Cheese Compare?
The most relevant cheeses to compare Chhurpi against.
