172:
213:
133:
143:
121:
110:
99:
17:
206:
232:
80:
237:
199:
8:
187:
139:
48:
183:
52:
55:
is a staple food and is often made from animals suited to the climate such as
226:
64:
44:
179:
171:
60:
56:
100:
Canada Tibet
Committee | Newsroom | WTN | Archive | Old
122:
Cheese For
Dummies – Culture Magazine – Google Books
111:
Food in
Tibetan Life – Rinjing Dorje – Google Books
138:. Fodor's Travel Publications. 2005. p. 59.
224:
207:
214:
200:
126:
63:. It is a pungent cheese compared with
14:
225:
67:. It is used to make beef dishes and
166:
24:
135:Fodor's Montreal & Quebec City
25:
249:
170:
115:
104:
93:
13:
1:
86:
186:. You can help Knowledge by
7:
74:
10:
254:
165:
182:-related article is a
81:List of Tibetan dishes
195:
194:
16:(Redirected from
245:
216:
209:
202:
174:
167:
157:
156:
154:
152:
130:
124:
119:
113:
108:
102:
97:
33:, also known as
21:
253:
252:
248:
247:
246:
244:
243:
242:
233:Tibetan cheeses
223:
222:
221:
220:
163:
161:
160:
150:
148:
146:
132:
131:
127:
120:
116:
109:
105:
98:
94:
89:
77:
49:Tibetan cuisine
43:, is a type of
28:
23:
22:
15:
12:
11:
5:
251:
241:
240:
235:
219:
218:
211:
204:
196:
193:
192:
175:
159:
158:
144:
125:
114:
103:
91:
90:
88:
85:
84:
83:
76:
73:
53:Tibetan cheese
27:Tibetan cheese
26:
9:
6:
4:
3:
2:
250:
239:
236:
234:
231:
230:
228:
217:
212:
210:
205:
203:
198:
197:
191:
189:
185:
181:
176:
173:
169:
168:
164:
147:
145:9781400016006
141:
137:
136:
129:
123:
118:
112:
107:
101:
96:
92:
82:
79:
78:
72:
71:cheese soup.
70:
66:
62:
58:
54:
50:
46:
42:
41:
36:
32:
19:
238:Cheese stubs
188:expanding it
177:
162:
149:. Retrieved
134:
128:
117:
106:
95:
68:
39:
38:
34:
30:
29:
18:Churu cheese
65:blue cheese
45:soft cheese
227:Categories
87:References
75:See also
180:cheese
151:1 July
142:
35:churul
31:Shosha
178:This
69:churu
40:churu
184:stub
153:2016
140:ISBN
61:goat
59:and
57:yak
47:in
37:or
229::
51:.
215:e
208:t
201:v
190:.
155:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
