Shosha (cheese)

Shosha, also known as Churul or Churu, is a type of cheese in Tibetan cuisine. Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. It is a pungent cheese compared with blue cheese.[1] It is used to make beef dish. It is a soft cheese.[2][3]

References

  1. ↑ Canada Tibet Committee | Newsroom | WTN | Archive | Old
  2. ↑ Food in Tibetan Life - Rinjing Dorje - Google Books
  3. ↑ Cheese For Dummies - Culture Magazine - Google Books


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