Gastronomy Feed

Preserving Heritage the Brokpa Way

Posted on 05 June 2017 | Comment
The craft of cheesemaking came to Arunachal Pradesh together with Tibetan Buddhist culture over 2000 years ago. Nomadic herdsmen once stored milk in animal skin bags where it was allowed to ferment, a step in the process which remains very similar today. Raw milk from animals that graze on pristine pastures and the seasoned hands of herdsmen or Brokpas are all that go into the making of ‘Chhurpi’, the ultimate organic cheese.      Click to read more