Chura kampo vs Chura loenpa
Chura kampo
Facts
- Texture
- Hard
- Rind
- Natural rind
- Country
- China
Chura kampo is a hard dried cheese from the Tibetan dairy tradition in China. The name means cheese that has been dried until it is firm through the center. Makers begin with soft curds taken from boiled buttermilk, then shape those curds and dry them in the sun or over low heat. The finished pieces keep for a long time in cold high country, where fresh curd would spoil. It is a food for storage and travel, not a soft cheese meant for the same day.
Chura loenpa
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- China
Chura loenpa is a soft Tibetan cheese curd eaten in China. It is the moist form of chura, closer to fresh curds than to a wheel with a rind. The curds are mild, loose, and a little tangy, and they are meant to be eaten soon. A harder dried cheese from the same curd tradition is a different food. Chura loenpa stays soft, and that softness is the point of the name.