Tshejor's Ayzey Zoedoe Ezay (200g)

Tshejor’s Ayzey Zoedoe Ezay (200g)

Bhutanese chilli paste enriched with fermented yak cheese, the traditional high-altitude ezay from Tshejor’s Ayzey of Thimphu.

Zoedoe Ezay — Chilli Paste with Fermented Yak Cheese

Zoedoe is one of the most distinctive and ancient of all Bhutanese chilli pastes. Its defining ingredient is zoe — fermented yak cheese — which lends the paste a pungent, deeply savoury, almost meaty depth that no plain chilli paste can match. Made by Tshejor’s Ayzey in Thimphu, this is the high-altitude ezay of the eastern and central Bhutanese mountains, where yak herders and highland farmers have been combining fermented dairy with chillies for centuries.

The paste is a deep brick-red with a soft, almost chunky texture from the fermented cheese. The aroma is bold: chilli heat up front, followed by the sharp, salty tang of fermented yak cheese, and finishing with the warm, earthy note of traditional Himalayan spices. The flavour is intense, savoury, and deeply comforting — a true winter paste, designed to add richness and protein to a plate of rice, potatoes, or flatbread.

How to enjoy Zoedoe Ezay in Bangkok:

The Traditional Bhutanese Way: Stir a generous teaspoon into a bowl of steamed Bhutanese Red Rice. The fermented cheese adds a savoury richness that turns a plain bowl of rice into a meal.
With Potatoes: Toss roasted or boiled baby potatoes with a teaspoon of Zoedoe Ezay while they are still warm. The cheese melts into the potatoes and creates an instant Bhutanese side dish.
On Toast: Spread on toasted sourdough or Tibetan flatbread. Top with sliced tomato and a fried egg for a Himalayan breakfast.
With Grilled Vegetables: Dollop onto grilled eggplant, peppers, or mushrooms. The fermented cheese adds a meaty umami depth that vegetarians will appreciate.
As a Pasta Sauce Base: Stir a teaspoon into a simple tomato pasta sauce for an instant Bhutanese-Italian fusion with deep umami character.

Made by Tshejor’s Ayzey (Since 2000), a women-led enterprise in Thimphu recognised with the Woman Entrepreneur Award 2013, the Best Loden Entrepreneur Award 2015, the National Trademark Award 2018, and the International Business Excellence Award 2021. Every jar supports local women and students’ school fees through the Loden Foundation.

Net Weight: 200g

History of Tshejor’s Ayzey Zoedoe Ezay (200g)

Zoe — fermented yak cheese — is one of the foundational ingredients of highland Himalayan cooking. Yak herders across Bhutan, Nepal, Tibet, and the Indian Himalayas have been making it for centuries: a simple, slow-fermentation process that transforms fresh yak milk into a hard, pungent cheese that keeps for months without refrigeration. In the cold months, when fresh vegetables are scarce, grated zoe is mixed with chillies to make a paste that is rich in protein, fat, and flavour.

Tshejor’s Ayzey began making Zoedoe Ezay in the early 2000s, soon after the company was founded in Thimphu. The recipe draws on the traditional eastern-Bhutanese method, where yak cheese is grated by hand and slow-cooked with red chillies, onions, garlic, ginger, and Himalayan spices until the mixture becomes a thick, glossy paste. It is a labour of patience — one of the company’s most beloved and most labour-intensive products.

The result is a paste that carries the high Himalayan pastures in every spoonful. Buying Zoedoe Ezay is a way to taste one of the most traditional and most distinctive preparations of Bhutanese mountain cuisine.

Nutritional Value of Tshejor’s Ayzey Zoedoe Ezay (200g)

Nutrient

Range

Calories

405

Protein

Fat

Carbohydrates

Fiber

Sodium

Dietary Pros:

No Preservatives — preserved naturally by chillies, salt, and fermented cheese
Hand-Cooked in Small Batches
Source of Protein & Calcium — thanks to the fermented yak cheese
Gluten-Free
Vegetarian (note: contains dairy)

Nutritional Highlights (per 100g, estimated): Energy approximately 1700 kJ (405 kcal), Protein 14g, Fat 28g, Fibre 12g, Calcium 350mg. The exact values depend on the proportion of fermented yak cheese used; please refer to the actual product label.

Health & Lifestyle Benefits:

Rich in Protein: Fermented yak cheese provides complete protein with all essential amino acids.
Good Source of Calcium: Traditional yak cheese is rich in calcium and phosphorus.
Probiotic Benefits: Naturally fermented dairy contains beneficial bacteria that support gut health.
Capsaicin & Circulation: The chillies provide capsaicin, associated with metabolism and circulation support.
Empowers Women: Every purchase supports Tshejor’s Ayzey and the Loden Foundation’s education programmes.

Note on ingredients: This entry was created from the product filename and image. The detailed ingredient list, weight, and nutrition values should be verified against the actual product label before publication. Yak cheese is the named defining ingredient and is reflected in the recipe above.

How to make Tshejor’s Ayzey Zoedoe Ezay (200g)?

Zoedoe Ezay is a fully cooked, ready-to-eat condiment. Here are five delicious ways to use it:

Cheesy Chilli Potatoes: Boil baby potatoes until tender, then toss them warm with a generous teaspoon of Zoedoe Ezay. The fermented cheese melts into the potatoes, creating a rich, savoury side dish.
Himalayan Cheese Toast: Spread Zoedoe Ezay on toasted sourdough. Top with sliced tomato, sliced green chilli, and a fried egg. Sprinkle with chopped coriander.
Savory Oatmeal (Bhutanese Breakfast): Stir a small teaspoon of Zoedoe Ezay into a bowl of hot oatmeal along with a little butter and salt. It sounds unusual, but the combination is a classic Bhutanese mountain breakfast.
Spicy Cheese Pasta: Stir a teaspoon of Zoedoe Ezay into a simple tomato pasta sauce. The fermented cheese adds an instant umami depth that mimics long-simmered rag?.
Grilled Vegetable Topping: Dollop Zoedoe Ezay onto grilled eggplant, portobello mushrooms, or zucchini. The cheese and chilli pair beautifully with smoky charred vegetables.

Storage: Once opened, store in the refrigerator and use within 4 weeks. The natural salt, chillies, and fermented cheese act as preservatives.