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Churtsi is a Yak Cheese made in Bhutan.

It can be made from milk from Dri (female Yak) or from Chauri (a cross between a cow and a yak.)

To make Chursti, a yoghurt which they call "Dhai" is first churned for butter. The remaining buttermilk is heated until it curdles. The curds are strained out, and then hand formed into small balls which are then put into bags and hung over fires to smoke.

The cheese ends up hard and rubbery with a strong, smoky flavour.

It can be stored for several years with no noticeable change in taste, texture or appeal.

Other entries for: Yak Cheese

Churtsi, Rajya Metok Cheese, Yak Cheese

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Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yeel Cheese

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Dairy
Butterfat, Butter, Milk, Nondairy Topping