Dambalkhacho () 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.
History Dambalkhacho 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.Dambalkhacho: Ark of taste Slow Food International Dambalkhacho with its distinctive textures, is a low fat, high protein cheese.Warmedahl, T. (2022) Cheeses of Georgia: Dambalkhacho Milk Trekker Dambalkhacho pairs well with Georgian Rkatsiteli wine.Dambalkhacho Georgia Travel
Dambalkhacho cheese was awarded national landmark status in Georgia.გეოგრაფიული აღნიშვნა „დამბალხაჭო“ „საქპატენტშია“ რეგისტრირებული Imedi TV
See also Sulguni
References
Further reading Rowan Twine (2020) From the Mountains to Tbilisi Culinary Backstreets