Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser).^[1] Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal.^[2] Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.^[1]