What is the name of the bacterium that causes the smell of the cheese, of which churul is said to resemble in taste?
Tibetan cheese Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.
Rumi cheese Rumi cheese, Roumy ("Egyptian Arabic: جبنة رومي‎ ‎ " "Gebna rūmi ") (also known as Toorkey cheese in the city of Alexandria Egypt), is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.