Find over 1871 specialty cheeses from 74 countries in the world's greatest cheese resource

Chura Kampo

  • Made from yak's milk

  • Country of origin: China and Tibet

  • Region: Tibet

  • Type: hard, artisan

  • Texture: dense, dry and firm

  • Rind: natural

  • Aroma: aromatic

  • Synonyms: chura loenpa , ser

Chura Kampo is a Tibetan dried cheese made from soft curds resembling cottage cheese. To make the cheese dara or buttermilk is boiled and then cooled to allow the whey to separate. In Tibet, these whey curds are called chura loenpa or ser. Most people in Tibet do not add anything to the curd. They just eat it as chura loenpa or shape the curd to dry it. Sometimes melted butter, sugar is added to it and mixed well. The curd is shaped into balls, flat wafers, noodles or beads and left to dry in the sun or dried in the oven on low heat. When the curd dries out well, it is called Chura Kampo, which means hard dried cheese.

Offline store icon

Over 500,000 page views per month, Put your store on our map!

Contact Us