Chura kampo vs Xynotyro
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.
Xynotyro
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Mykonos
Xynotyro is a whey cheese from Mykonos in Greece, and the name means sour cheese. Makers use sheep's milk, goat's milk, or a blend of the two, and they do not use cow's milk. The cheese can be eaten soon after draining, or after it has dried into a hard flaky piece. A ripe wedge smells pungent and tastes sweet, sour, and faintly like browned milk. It is an island cheese with a sharp, lean identity.