Torbung

Torbung refers to a traditional fermented cheese product originating from the Dolpo region of Nepal. It is made primarily from yak or sheep milk and is known for its hard texture and tangy flavor. The cheese is typically produced during the warmer months and allowed to age, often for extended periods, which contributes to its distinctive taste and preservation. Torbung is an important part of the local diet in Dolpo and is used in various culinary preparations or consumed on its own as a source of protein and calcium. The production methods are often passed down through generations, preserving traditional techniques and knowledge.