Chura loenpa vs Cottage cheese
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.
Cottage cheese
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
Cottage cheese is fresh cow's-milk curd kept in soft lumps, usually in a creamy dressing. The name points to farm kitchens, where people made a simple cheese from milk they had on hand.