08/07/2021
Chugo, arguably the hardest cheese in the world
On another note, when you see the locals randomly chewing as they go about their daily lives, they are likely either munching on doma (betel nut), or gnashing on chugo.
Chugo, also known as chhurpi, is a type of hardened cheese popular in Bhutan.
It is made of yakโs milk.
You can find these hanging from strings in stores and marketplaces.
Apparently, in America, chugo is sold as special dog treats called โHimalayan Dog Chew''. A packet of 3 pieces can cost 50 USD. In Bhutan, itโs Nu. 70 (0.93 USD) a packet.
It seems like one manโs dog treats is another manโs feast, because in Bhutan, chugos are crazy popular, especially in the less-developed towns.
Chewing it early in the morning helps them keep warm. It is an acquired taste though.
It smells like yakโwhich might or might not be a desired trait in foodโand is so hard that it takes 30 minutes to gnaw through.
It is arguably known as the hardest cheese in the world.
One western tourist commented that she had the cheese in her mouth for ages during a long car ride through the Himalayas before it started to soften. She couldnโt bite into it at all until the cheese started to dissolve, which took a long time.
However, in spite of what foreigners think, chugo is to the Bhutanese what one might think of chewing gum. They suck on it as they live through their day, just for fun.
Having said that, one place with a slightly different version of chugo is Haa town, where the chugo is known as Haabey Ruto. Haabey Ruto does not have sugar, and is thus not sweet like those found in Bumthang and other parts of the country.
How is chugo made?
Making chugo is an onerous process.
First, raw milk is fermented in a warm area. Over a few days, fresh milk is added to the fermented one.
When the milk coagulates, it is churned in a cowhide container. This is done to separate the butter from the rest of the milk.
The liquid milk is poured into a bronze pot and brought to a boil over a stove while it is stirred occasionally.
The stirring is important because it is what yields the cheese.
Next, the cheese is wrapped in coarse yak cloth and sandwiched between two flat stones to squeeze out all the water.
After that, the cheese is sliced and strung with yak hair, then smoked over a fire.
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