Chhurpi (Tibetan: ཆུར་བ།, THL: churwa), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan and parts of Northeastern India.

[6] The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water.

[citation needed] Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for momo, grinding with tomatoes and chillies for senpen (chutney) and as a soup.

In the mountainous regions of the Himalayas, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein.

[7][4] Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum.