Datshi Cheese from Bhutan – A Culinary Treasure

Datshi is the foundational cheese of Bhutan, a unique and piquant fresh cheese central to the nation’s cuisine. Made from the milk of yaks or cows grazing on high-altitude Himalayan pastures, this cheese is famed for its role in the iconic national dish, Ema Datshi. Its simple, fresh character and pronounced tang offer a direct taste of Bhutanese culinary tradition and pastoral life.

Distinctive Features

Datshi cheese is a fresh, unripened cheese with a soft, moist, and crumbly texture. It typically appears as a white or off-white mass, often shaped into loose balls or blocks. The cheese has a high moisture content, giving it a consistency similar to a firm ricotta or a very fresh farmer’s cheese. Its aroma is clean and milky, with a distinct lactic sharpness that is immediately noticeable.

The flavor profile of Datshi is notably tangy and acidic, a direct result of its quick curdling process. It lacks the complexity of aged cheeses, presenting a straightforward, pronounced sourness. This fresh cheese is meant to be consumed soon after production and does not develop a rind. Its primary function is as a cooking cheese, where it melts beautifully into a thick, creamy sauce that forms the base of many Bhutanese stews.

Datshi Varieties

The most common variety of Datshi is made from cow’s milk, which is more readily available. This version has a slightly milder tang and a softer texture. It is the variety most often used in households and restaurants throughout Bhutan for making Ema Datshi. Its accessibility makes it the everyday cheese of choice for many Bhutanese families.

A traditional and highly valued variety is made from yak milk, known as Datshi in the local language. Yak’s milk Datshi has a richer, more robust flavor and a slightly higher fat content. It is considered a specialty, often produced by highland herding communities. The taste carries subtle grassy notes from the high-altitude forage, making it a prized ingredient for special occasions.

History and Traditions

Datshi cheese is deeply woven into the fabric of Bhutanese culture and its self-sufficient agrarian history. Its production originated as a practical method for Himalayan herders to preserve surplus milk from their yaks and cows in a region with no refrigeration. The cheese provided a vital source of protein and fat, especially during the long, harsh winter months when fresh grazing was scarce. This simple preservation technique ensured nutrition year-round.

The cheese is the star ingredient of Ema Datshi, which translates literally to “chili cheese.” This dish is so emblematic of the nation that it is considered the unofficial national dish of Bhutan. Bhutanese cuisine itself is famous for its generous use of chilies, which are treated as a vegetable rather than a spice. The combination of fiery chilies and creamy, tangy Datshi encapsulates the bold, straightforward flavors characteristic of the country’s food. The tradition of sharing a pot of Ema Datshi is a core social ritual, symbolizing hospitality and community.

Datshi Production Process

The production of Datshi begins with fresh, raw milk from yaks or cows. The milk is gently warmed in a large pot over a fire. Once it reaches a lukewarm temperature, a natural curdling agent is introduced. Traditionally, this is a whey starter from a previous batch or sometimes a touch of local alcohol, which introduces the bacteria necessary for fermentation and souring.

The milk is left to curdle for several hours until it fully separates into solid curds and liquid whey. The curds are then gathered in a muslin cloth and hung to drain for a few hours. This process removes excess whey and allows the cheese to firm up slightly. No pressing or aging is involved. The finished Datshi is either used immediately or stored briefly in a cool place, as its high moisture content gives it a short shelf life.

Wine or Beverage Pairings

The bold, spicy dishes featuring Datshi, like Ema Datshi, demand beverages that can cool the palate. The traditional and ideal pairing is with salty Bhutanese butter tea, known as Suja. This tea is made with tea leaves, water, salt, and butter churned from yak milk. Its rich, savory, and salty character perfectly counteracts the heat of the chilies and the tang of the cheese, creating a harmonious balance.

For alcoholic pairings, a light, crisp lager beer is an excellent international choice. The beer’s carbonation and cool temperature help cleanse the palate between bites. A dry, slightly sweet Riesling from Germany or Alsace can also work well, as its fruity notes provide a pleasant contrast to the dish’s spice and acidity. Locally, the spirit of choice is Ara, a traditional alcoholic beverage distilled from rice, wheat, or barley, which holds its own against the powerful flavors.

Suitable Fruit and Vegetables

When served fresh and not in a cooked dish, Datshi pairs wonderfully with crisp, sweet vegetables to offset its tang. Cucumber and radish slices offer a refreshing, watery crunch that contrasts with the cheese’s creamy density. Sweet cherry tomatoes and bell peppers also provide a nice flavor counterpoint and a juicy texture that complements the cheese well.

For fruits, mild and sweet options are best. Slices of crisp apple or pear cut through the acidity of the cheese beautifully. Ripe persimmon or mango can also work, offering a lush, tropical sweetness that balances the lactic sharpness. It is best to avoid other highly acidic fruits like citrus, as they can compete with and overwhelm the cheese’s own sour profile.

Suitable Meat and Fish dishes

Datshi is most famously used with vegetables, but it also enhances simple meat dishes. It is commonly melted into a sauce for boiled or steamed chicken, creating a dish known as Kewa Datshi. The creamy, tangy cheese sauce adds immense flavor to the mild poultry. Similarly, it can be used with pork, where its acidity helps cut through the richness of the meat.

For fish, Datshi works well with firm, white-fleshed varieties. It can be used as a stuffing for trout or similar fish before baking, where it melts and keeps the fish moist. The cheese’s flavor is robust enough not to be lost alongside the taste of the fish. It is not typically paired with strong-flavored or oily fish, as the flavors would clash rather than complement each other.

Datshi Presentation

As a fresh cheese, Datshi should be served at cool room temperature to allow its flavors to express themselves fully. If refrigerated, it should be taken out about 30 minutes before serving. For a tasting plate, present a whole ball or a large chunk of Datshi on a simple wooden or slate board to highlight its rustic, handmade quality. This allows guests to appreciate its texture and form before it is broken apart.

Use a small cheese knife or a spreader for serving. Since the cheese is crumbly, a knife with a broad blade is useful for scooping and spreading. When presenting Datshi as part of a cooked dish like Ema Datshi, serve it piping hot in a traditional wooden bowl or a sturdy ceramic pot. Provide a spoon for serving alongside a generous portion of red rice, the traditional accompaniment.

Recipe Ideas

Classic Ema Datshi

Ema Datshi is the quintessential Bhutanese comfort food. This dish is a hearty stew where the creamy melt of Datshi cheese creates a rich sauce that coats fiery chili peppers. It is eaten with literally every meal in many Bhutanese households and is a true expression of the country’s love for spicy food. The simplicity of the ingredients belies the complex and addictive flavor of the final dish.

The key to a great Ema Datshi is the quality of the chilies and the cheese. While traditionally very spicy, the heat level can be adjusted by using a mix of milder and hotter peppers. The cheese should be fresh for the best texture and tang. Serve this dish with a large bowl of red rice to help balance the intense spice and savor every bit of the delicious sauce.

• 10-15 large green or red chilies (Bhutanese chilies preferred)
• 200 g Datshi cheese, crumbled
• 1 large tomato, chopped
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• Salt to taste
• 250 ml water

1. Wash the chilies and slice them lengthwise. Remove the seeds for a less spicy dish.
2. Heat the oil in a pot over medium heat. Sauté the onion and garlic until softened.
3. Add the sliced chilies and tomato to the pot. Stir and cook for 5 minutes.
4. Pour in the water and bring to a simmer. Let it cook for 10 minutes until the chilies soften.
5. Reduce the heat to low. Gradually add the crumbled Datshi cheese, stirring constantly until it melts completely into a creamy sauce.
6. Season with salt to taste. Simmer for another 2-3 minutes until the sauce thickens slightly. Serve immediately with red rice.

Kewa Datshi (Potato with Cheese)

Kewa Datshi is another beloved Bhutanese staple, offering a slightly milder but equally comforting alternative to Ema Datshi. This dish combines soft potatoes with the tangy, creamy sauce of melted Datshi cheese. It is a fantastic introduction to Bhutanese cuisine for those who may be wary of extreme spice levels. The potatoes absorb the cheesy flavor beautifully, making it a wonderfully satisfying vegetarian dish.

The type of potato used can affect the texture of the dish. Waxy potatoes hold their shape better, while floury potatoes will break down slightly and help thicken the sauce. This dish is often cooked with a hint of turmeric, which adds a warm color and subtle earthiness. Kewa Datshi is perfect for a cold day and exemplifies the humble yet delicious nature of Bhutanese home cooking.

• 3 medium potatoes, peeled and thinly sliced
• 150 g Datshi cheese, crumbled
• 1 medium onion, thinly sliced
• 1 fresh green chili, sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 500 ml water
• 1/2 tsp turmeric powder (optional)
• Salt to taste

1. Heat oil in a pan over medium heat. Sauté the onion and garlic until fragrant.
2. Add the sliced potatoes and turmeric (if using) to the pan. Stir to coat the potatoes.
3. Pour in the water, add the green chili, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the potatoes are tender.
4. Uncover and reduce the liquid slightly for about 5 minutes.
5. Reduce the heat to low. Gradually stir in the crumbled Datshi cheese until it melts and forms a creamy sauce with the potatoes.
6. Season with salt to taste. Cook for another 2 minutes, then serve hot.

Similar Cheeses and Alternatives

Finding an exact substitute for Datshi outside of Bhutan can be challenging due to its specific fresh and tangy profile. The closest alternative is a good-quality, full-fat Indian Paneer, though Paneer is much milder and less acidic. To mimic Datshi’s tang, one can sprinkle a little lemon juice over crumbled Paneer before using it in a recipe. Another good alternative is a fresh, unsalted Queso Blanco or Farmer’s Cheese, which shares a similar crumbly texture and mild milky flavor that can be enhanced with a touch of acidity.

For a closer match in terms of function, a young, fresh Feta cheese can work, especially in cooked dishes. Feta provides a salty tang and creamy melt, though it is saltier than traditional Datshi. For a less salty option, a fresh Ricotta Salata, which is drier and saltier than regular ricotta, could be considered. Ultimately, while these cheeses can approximate the texture and melt, the unique taste of authentic Datshi, shaped by Himalayan terroir, remains distinct.