Chura Kampo

Chura Kampo (Tibetan dried cheese) is a Tibetan cheese and an important part of the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk.

Chura Kampo

Chura kampo- Tibetan dried cheese

There are many shapes for chura kampo. Small pieces of Chura kampo are eaten similarly to how sweets (candies/lollies) are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that last long when it is chewed.


We currently do not have information relating to substitutes.


  • Made from Yak’s Milk
  • Country of origin: China and Tibet
  • Region: Tibet
  • Type: Hard, Artisan
  • Texture: Dense, Dry and Firm
  • Rind: Natural
  • Aroma: Aromatic


Recipe Newsletter
Subscribe to the best and only recipe newsletter you'll ever need - it's ad-free with new recipe ideas every Sunday. Click Here to view an archive edition.
Subscribe Here

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Maple Butter Sauce Blueberry Bubble Cake Buchteln with Powidl Jam Czech cuisine Garlic Soup Mac and Cheese Soup
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish