Chura Kampo (Tibetan dried cheese) is a Tibetan cheese and an important part of the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.
There are many shapes for chura kampo. Small pieces of Chura kampo are eaten similarly to how sweets (candies/lollies) are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that last long when it is chewed.
We currently do not have information relating to substitutes.
- 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