Humans can eat Churpi.
Humans most often eat the soft variety of the Churpi as there's hard and soft varieties of Churpi.
People eat soft Churpi in a variety of ways which include cooking with green vegetables as savory dishes, as a filling for momos, grinding with tomatoes and chillies for chutney, and as a soup.
Churpi is a fine source of calcium, phosphorus, magnesium, zinc, vitamin A, vitamin D, vitamin E and all the B vitamins too! Similar to a chewing-gum, a Hard Churpi lasts longer in the mouth and is a very efficient way to tackle the freezing cold during winters.
Chhurpi or Durkha is hardened cheese consumed mainly in the Himalayan region of Nepal and Tibet.
There are two main varieties of Chhurpi; the soft variety prepared out of cow's milk and the hard variety prepared out of yak's milk.
A little brown and odorless, Hard Churpi provides you enough nutrients and in fact contains a higher level of healthy fats when compared to cow's cheese.
It is efficient at removing plaque and tartar and keeping the gums strong.
One of the unique features of chhurpi is that it has a very low moisture content.
This makes it very hard to bite into, but it also helps the cheese stay edible for months, or even years, when fermented for six to 12 months, dried and stored properly in animal skin.