Natural form

Fresh datshi in its natural block form, soft white and slightly crumbly, ready for cooking.

Shows the cheese as it looks when purchased or freshly made — its color, texture, and soft block shape help readers recognize it unmistakably.

Dairy & Eggs

Datshi (Fresh Cheese)

Bhutanese soft fresh cheese, the melting heart of ema datshi chili stew.

Datshi is a soft, fresh, mildly tangy cheese central to Bhutanese cuisine, traditionally made from cow's or yak milk. It melts into a creamy sauce and is the defining ingredient of ema datshi, the national dish of chilies stewed in cheese. It is also paired with potatoes and mushrooms in similar dishes.

Datshi is a fresh, unaged soft cheese made by curdling milk with natural acids—typically lemon juice, whey starter, or buttermilk—and then straining and lightly pressing the curds. In Dzongkha, datshi simply means cheese, but the fresh variety is the backbone of Bhutanese home cooking. Its defining kitchen behavior is resistance to melting: when dropped into hot liquid, it holds its shape, absorbs surrounding flavors, and develops a pleasant firm-to-chew texture rather than stringing or pooling. This makes it uniquely suited to the long-simmered stews that dominate Himalayan cooking. Datshi is almost always made at household level rather than industrially; commercial production for export is rare because the cheese spoils within days. It is mild and slightly tangy with a clean dairy character, off-white in color, and soft enough to crumble yet dense enough to cut into cubes. The quality marker is freshness—a clean, faintly sweet smell means the cheese is good; any sour or ammonia-like odor means discard it. Used generously in Ema Datshi, the national stew, datshi is not merely an ingredient but a measure of hospitality: more datshi in the pot signals a more generous table.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Datshi (Cow's Milk)

Standard variety made from domestic cow's milk; milder in flavor and more widely available

Yak Datshi

Made from yak milk in high-altitude areas; richer, slightly higher fat content, more pronounced flavor and aroma

Regional Variation in Ema Datshi

The ratio of chilies to cheese in the national stew varies significantly across Bhutan. Bumthang, the cheese-producing heartland, tends toward more datshi and fewer chilies, yielding a milder, creamier dish. Southern regions make it much hotter and often with less cheese. Both are authentic expressions—the spice level is a matter of regional taste, not correctness. When cooking Ema Datshi, adjust the cheese-to-chili ratio to your heat tolerance and remember that the cheese will absorb and mellow some of the chili heat over the cooking time.

Bumthang style: more datshi, fewer chilies, creamier result
Southern style: heavier on the chilies, sharper heat, less cheese
The cheese itself tempers chili heat as it simmers — taste the broth before adding cheese to gauge seasoning

Datshi in the Broader Himalayan Context

Fresh acid-coagulated cheeses appear across the Himalayan region and the Indian subcontinent, but datshi's particular character comes from the specific milk used (often a blend of cow and yak in highland areas) and the traditional pressing method, which leaves enough moisture to stay tender while achieving enough density to survive frying. Neighboring paneer, quark-style cheeses in Nepal, and Tibetan chura (butter tea cheese) all share the same acid-curdling principle but differ in moisture, fat content, and traditional use. Understanding this family helps when sourcing substitutes and recognizing why datshi behaves the way it does in hot liquid.

All are made by acid coagulation, not rennet
Fat content and pressing determine whether the cheese fries golden or falls apart
Datshi's moderate pressing gives it the specific resilience that makes it ideal for Ema Datshi

Common uses

Ema Datshi — the national dish of Bhutan, a chili and cheese stew made with green chilies, tomatoes, onions, and butterShamu Datshi — mushroom and cheese stew, a common variation on the national dishSewa Datshi — potato and cheese stew, heartier and milder than the chili versionFried cheese — pan-fried datshi until golden and crusted, served as a side dish or snack with riceAs a fresh component in rice bowls — crumbled or cubed over grains with vegetablesIn clear vegetable soups — the cheese holds its shape and enriches the broth without melting awayAs a table cheese — simply cubed alongside red rice and a pickleStuffed and pan-fried — combined with herbs or spices, encased in batter, and fried until crisp

Tips & pitfalls

Press the curds lightly after draining for a firmer texture if frying; leave more moisture for stews where the cheese will absorb liquid and flavor
The cheese should smell clean and faintly sweet — any sour, ammonia-like, or off odor indicates spoilage and the cheese should be discarded
Do not over-stir when adding to hot stews or it will break into small pieces instead of holding satisfying chunks
Traditional Ema Datshi uses generous butter; the cheese absorbs the rich fat and carries the chili heat — swapping butter for oil changes the dish's character significantly
If using yak datshi, reduce the cooking time slightly as the higher fat content causes it to break more readily in prolonged simmers
Always cut datshi into even cubes before adding to stews — uneven pieces mean uneven cooking and some will dissolve while others stay raw inside
When frying datshi, ensure the pan is properly hot before adding the cheese; a cold start causes the cheese to stick and lose moisture before forming a golden crust
Store datshi in a covered container with a paper towel underneath to absorb excess moisture and extend usable life by a day or two

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

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Good to know

Origin: Bhutan (Himalayan kingdom)
Milk Type: Cow's milk (primary); yak milk in high-altitude regions
Category: Fresh soft cheese (unaged)
Flavor: Mild, slightly tangy, clean dairy taste
Texture: Soft, crumbly, moisture content high; holds shape when cooked
Color: White to off-white
Production: Curdled with natural acids (lemon juice, whey starter, or buttermilk); strained and lightly pressed
Shelf Life: Refrigerate and use within 3–5 days; highly perishable
Key Cooking Property: Holds firm texture when heated; does not melt or stretch

Substitutes

Paneer (Indian fresh cheese) — Closest textural match; press firmly, cut in cubes, and use 1:1. Paneer holds shape when cooked and has a similar mild flavor, making it the most reliable substitute for stews and frying.
Cottage Cheese (large-curd) — Comparable mild flavor and fresh quality; texture is softer and wetter, so pat dry before frying or add directly to stews where its tenderness is an asset rather than a liability.
Fresh Ricotta — Similar soft fresh quality but too moist for frying; acceptable in stews and soups where it will absorb liquid and break into the broth — useful in a pinch but changes the dish's character.
Homemade Acid-Curd Cheese — Heat 1 liter of whole milk to just below boiling, add 2 tablespoons of lemon juice, stir gently, let curds form, then strain through cheesecloth for 30 minutes. This replicates datshi directly and takes less than an hour.

Pairs with

Green ChiliesButter TomatoesOnionsGarlic and GingerDried Red ChiliesRed Rice

Also called

Bhutanese Cheese