Datshi

Dathsi is a traditional cottage cheese made from cow's or yak's milk. The process of making Datshi cheese consists of several steps, the first being the preparation of dahi (a type of curd) from raw milk. Dahi is then turned into mar (a type of butter), and the liquid buttermilk residue of that process, called mohi, is heated until it starts to coagulate, forming clumps.

These clumps are known as dathsi, and in the final step, they are drained through a cloth and formed into small cheese balls. These have a slightly tangy and nutty flavor and a firm and crumbly texture. Datshi is often paired with spicy chili peppers, which is a signature feature of Bhutanese cuisine, or used in soups and stews, as well as in stir-fries and curries.