|Place of origin||Bhutan|
|Region or state||Himalaya|
|Main ingredients||Cow, goat or yak's milk|
|Variations||Soft and hard|
Datshi means "cheese" in the Dzongkha language of Bhutan. Datshi is made by fermenting raw milk from goats, cows, or most traditionally, yaks. It is made as both a hard and soft cheese. The soft variety, used in many Bhutanese dishes, including the national dish Ema datshi, is similar to cottage cheese or ricotta cheese in texture. The hard cheese is pressed into cubes and hung-dry for later use.
In the media
- Pandey, Geeta (2005-03-04). "Bhutan's love affair with chillies". BBC News. Retrieved 4 October 2011.
- How to Make Ema Datshi-the National Dish of Bhutan
- Recipe: Ema datsi, Bhutan's national dish
- Review: From authentic Ema Datshi, Jasha Maru to Buttered Zaw, Vintage Asia's Bhutanese Food Festival is excellent
- Presented By P Q-Datshi or Kewa-Datshi: A Bhutanese Bowl of Happiness
- Ema Datshi- Bhutanese Chili Cheese Stew Recipe