Chhurpi is known for its chewy texture, which makes it quite different from the smooth and soft cheeses most are used to. The cheese is typically made by boiling milk, curdling it with a natural acid, and then pressing the curds into molds but chhurpi isn't just a snack, it also has a rich history in the Himalayan culture. For centuries, it has been a reliable source of protein and calcium for communities that live in remote, high-altitude areas, where dairy farming is common. It’s often enjoyed as a snack, or used in various stews and soups to add flavor and texture. Because of its hard consistency, it's also a popular choice for people on long treks. It can be chewed on for hours, giving trekkers the necessary energy boost during their journey.
Chhurpi’s flavor varies based on how long it’s aged. The fresh, white version is milder, while the aged brown version is saltier and has a more intense flavor. It’s also known for being incredibly nutritious, packed with protein and beneficial fats. Some even believe that chhurpi helps in improving digestion and enhancing overall health. Whether you’re savoring it on a mountain trek or enjoying it with a hot cup of tea, chhurpi is a part of the cultural fabric of Nepal.
So, next time you get a chance to try chhurpi, take a moment to appreciate its taste and the history it carries. No matter where you’re from, chhurpi has a way of making you feel like you’re part of something much larger, a tradition that continues to thrive in Nepal!
Photo Credit-commons.wikimedia.org,Arijit Dasgupta.
