Shosha (cheese) explained
Shosha, also known as churul or churu, is a type of soft cheese in Tibetan cuisine. Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. It is a pungent cheese compared with blue cheese.[1] It is used to make beef dishes and churu cheese soup.[2] [3] [4]
See also
Notes and References
- http://www.tibet.ca/en/newsroom/wtn/archive/old?y=1998&m=11&p=1_4 Canada Tibet Committee | Newsroom | WTN | Archive | Old
- https://books.google.com/books?id=SPxyws35JPkC&dq=churul+tibet&pg=PA76 Food in Tibetan Life – Rinjing Dorje – Google Books
- https://books.google.com/books?id=tRdj4Slk2_QC&dq=shosha+cheese&pg=PA225 Cheese For Dummies – Culture Magazine – Google Books
- Book: Fodor's Montreal & Quebec City . Fodor's Travel Publications . 2005 . 1 July 2016 . 59. 9781400016006 .
