Datshi (Dzongkha:དར་ཚི;Wylie: dar-tshi) is a traditional Bhutanese cottage cheese commonly produced from cow milk.

The Datshi is collected in a cloth and squeezed to eliminate extra whey and then rolled into appropriate sized cheese balls.

[3] Matured Datshi, known as Zoetay (Dzongkha: ཟེ་ཏོད, Wylie:ze-te), is also widely consumed in Bhutan.

It is made from storing fresh Datshi in loosely covered containers/plastic or tree leave wraps at room temperature.

The Datshi develops a pungent odour and a slimy, gelatinous exterior layer which is the Zoetay.