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trying to recreate ema datse from Bhutan

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I am trying to recapture our "trip of a lifetime" two years ago to the enchanting Himalayan kingdom of Bhutan. We had ema datse (chilis cooked in cheese) almost every night at dinner and I loved it! I'd like to make it here in the US but I'm stumped as to what cheese (or combination of cheeses) might best mimic the cheese that was used in Bhutan. It's a long shot, but do any Chowhounds have any ideas or experience?

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