Cheeses
Zoetay
ཟོ་ཏེ།
Bhutan
Datshi left to mature in the east until it turns greenish, sharp and very strongly smelling, then stirred into ezay or eaten in tiny amounts.
Original eatfuls sticker artwork
What it is
A closer look at Zoetay.
Datshi left to mature in the east until it turns greenish, sharp and very strongly smelling, then stirred into ezay or eaten in tiny amounts.
What to look for
Know it when you find it.
Made mostly in the eastern districts. The smell is the reason it is packed twice; it is an acquired taste even locally.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zoetay.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Mongolia
Aaruul
Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Karlovy Vary, Czech Republic
Abertam
Abertam is a cheese from Karlovy Vary, rooted in local cooking tradition.
Auvergne-Rhône-Alpes, France
Abondance
Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.