Churpi is a traditional cheese consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Bhutan, and Tibet. The cheese is 100% natural and free of any kind of preservatives. It is known to be native to Tibetan cultural areas, spreading to Nepal and India.
Churpi - the Himalayan chewing gum is natural, nutritious and it helps to stay warm in winters! There are two kinds of churpi, hard and soft. Hard churpi is brown in color and odourless, and extensively used in the hilly parts to keep the mouth busy so and the body warm. Soft churpi is tangy and crumbly, can be stored in a cool place for two weeks and if kept longer, flavor & smell only become stronger.
Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung-over fire to harden it further.
Churpi provides enough nutrients and in fact contains a higher level of healthy fats when compared to cow's cheese. It is efficient at removing plaque and tartar and keeping the gums strong. Churpi's main ingredient, yak milk ensures that it has a high percentage of protein, it also contains Omega 3 fatty acids and anti-oxidants. It is a fine source of calcium, phosphorus, magnesium, zinc, vitamin A, vitamin D, vitamin E and all the B vitamins.
G-0315, City Centre, Uttorayon, P.O. Matigara,
Siliguri, Darjeeling, West Bengal, India - 734010
