Crafted primarily by the indigenous Brokpa herders, the creation of Churpi is a masterclass in ancient food preservation. Milk from the rare Arunachali yak is naturally fermented, boiled into curds, and tightly pressed in cloth to drain all the whey. The solidified cheese is then cut into small pieces and hung over traditional wood fires to dry and smoke for weeks or even months. This time-honored, GI-protected process yields a deeply flavorful cheese that can last for years, directly sustaining the nomadic herding lifestyle and preserving the rich culinary heritage of the Himalayas