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 dish, and churu cheese soup.[2][3][4]

See also

References

  1. ^ Canada Tibet Committee | Newsroom | WTN | Archive | Old
  2. ^ Food in Tibetan Life – Rinjing Dorje – Google Books
  3. ^ Cheese For Dummies – Culture Magazine – Google Books
  4. ^ Fodor's Montreal & Quebec City. Fodor's Travel Publications. 2005. p. 59. ISBN 9781400016006. Retrieved 1 July 2016.
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