Dambalkhacho
| Dambalkhacho | |
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Country of origin | Georgia |
| Region | Tianeti and Pshavi |
Source of milk | Cows |
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| Georgian cuisine |
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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.
History
[edit]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.[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
[edit]References
[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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