Chugo

Overview

Chugo (also spelled chogo, and known as chhurpi in Nepal) is a traditional dried cheese made from the milk of yaks, cows, or their hybrids (dzo).^[1] It is consumed widely across Bhutan, Nepal, Tibet, and parts of northeastern India. Chugo is often called the hardest cheese in the world — so hard that it must be chewed for extended periods, much like chewing gum.

Production

Chugo is produced by highland communities, particularly yak herders in northern Bhutan's high-altitude districts like Gasa and Bumthang. The cheese is made from buttermilk that is heated and strained, then sliced into pieces, strung together with yak hair, and smoked over a wood fire.^[4] The smoking and drying process creates an extremely dense, long-lasting product that can be stored for years without refrigeration.

Consumption

In Bhutan, chugo is enjoyed as a snack throughout the day — people simply put a piece in their mouth and chew on it, much like gum. You can find chugo beaded like necklaces and hanging in shops and marketplaces across the country. It is rich in protein and probiotics, making it a nutritious traditional food.

Chugo was historically so valuable that it was used as a form of currency in barter trade between highland and lowland communities.

Varieties

Chugo comes in two main forms:

• Soft chugo — a fresh, curd-like cheese with a tangy flavor, used in cooking
• Hard chugo — the iconic rock-hard blocks that require prolonged chewing, used as a snack

References

1. "Bhutanese enjoy the hardest cheese in the world like chewing gums." Daily Bhutan.
2. "The Last Cheesemakers of the Eastern Himalayas." Atlas Obscura / Gastro Obscura.
3. "Chhurpi: A Profitable and Nutritious Traditional Cheese Empowering Himalayan Farmers." Krishi Jagran.
4. "Bhutanese Delight: Chugo — A Traditional Bhutanese Cheese Recipe." Culinary Creations.