Chura Kampo
Chura kampo is a Tibetan dried cheese made from the curds left over from boiling buttermilk. It comes as small hard chunks that hold up to long chewing, and it is an important part of Tibetan cuisine.
Key Facts
| Country of Origin | China, Tibet |
| Specific Origin | Tibet |
| Milk Type | Yak's milk |
| Rind | Natural |
| Texture | Hard, artisan |
| Aroma | Aromatic |
| Forms | Many shapes, small pieces |
| Also Known As | chura loenpa , ser |
What is Chura Kampo Cheese?
Chura kampo is a Tibetan cheese, also called Tibetan dried cheese. It holds an important place in the cuisine of Tibet.
The cheese is made from the curds left over after buttermilk is boiled. Those curds are dried into hard pieces.
The result is a collection of little chunks of dried hard cheese. They last a long time in the mouth when chewed.
Chura kampo takes many possible shapes. Small pieces are eaten much the way people in Western countries eat candy bars.
How Does Chura Kampo Cheese Compare?
The most relevant cheeses to compare Chura Kampo against.
