Datshi

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Datshi
TypeCheese
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

              

References

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

External links

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