Dambalkhacho (Georgian: დამბალხაჭო, romanized: dambalkhach'o) is a pungent Georgian cheese. The dried lumps are placed into clay pots and left that way for 2-3 months, in order for the cheese to develop special mold. The cheese has a specific, intense aroma, the texture is semi-soft and uniform, while the flavors are spicy.
| Dambalkhacho | |
|---|---|
 | |
| Country of origin | Georgia |
| Region | Tianeti and Pshavi |
| Source of milk | Cows |
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History
editDambalkhacho is made from sour buttermilk cottage cheese, traditionally produced in the mountainous Tianeti and Pshavi regions. The process involves salting and shaping the curds into balls, drying them over a fire, and then aging them for months in sealed clay pots, which allows mold to develop and creates a strong flavor and semi-soft, crumbly texture.[1] Dambalkhacho with its distinctive textures, is a low fat, high protein cheese.[2] Dambalkhacho pairs well with Georgian Rkatsiteli wine.[3]
Dambalkhacho cheese was awarded national landmark status in Georgia.[4]
See also
editReferences
edit- ↑ Dambalkhacho: Ark of taste Slow Food International
- ↑ Warmedahl, T. (2022) Cheeses of Georgia: Dambalkhacho Milk Trekker
- ↑ Dambalkhacho Georgia Travel
- ↑ გეოგრაფიული აღნიშვნა „დამბალხაჭო“ „საქპატენტშია“ რეგისტრირებული Imedi TV
Further reading
edit- Rowan Twine (2020) From the Mountains to Tbilisi Culinary Backstreets
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