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Place of originBhutan
Region or stateHimalaya
Main ingredientsCow, goat or yak's milk
VariationsSoft 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.[1] The hard cheese is pressed into cubes and hung-dry for later use.

In the media



  1. Pandey, Geeta (2005-03-04). "Bhutan's love affair with chillies". BBC News. Retrieved 4 October 2011.

External links

This article "Datshi" is from Wikipedia. The list of its authors can be seen in its historical. Articles taken from Draft Namespace on Wikipedia could be accessed on Wikipedia's Draft Namespace.