დამბალხაჭო / Dambalkhacho
Dambalkhacho is a pungent Georgian cheese from the Tianeti and Pshavi mountains, made from sour buttermilk cottage cheese and aged in sealed clay pots until mold develops. It is known for its intense aroma, spicy flavor and national landmark status in Georgia.
Key Facts
| Country of Origin | Georgia |
| Specific Origin | Tianeti and Pshavi, Georgia |
| Protection | GI (2014) |
| Fat Content | Low fat |
| Texture | Semi-soft, uniform, crumbly |
| Flavor | Spicy |
| Aroma | Pungent, intense |
| Forms | Balls |
| Age | 2 to 3 months |
| Alternative Spellings | dambalkhach'o |
What is დამბალხაჭო / Dambalkhacho Cheese?
Dambalkhacho comes from the mountainous Tianeti and Pshavi regions of Georgia, where it has long been made at home. Georgia has given the cheese national landmark status.
It begins as cottage cheese made from sour buttermilk. The curds are salted, shaped into balls and dried over a fire. The dried lumps then go into clay pots, sealed and left for 2 to 3 months, which is when a special mold takes hold.
That aging builds the character. The texture is semi-soft, uniform and crumbly, the aroma specific and intense, and the flavor spicy. It is a low fat, high protein cheese.
Georgian Rkatsiteli wine is the standard pairing.
How Does დამბალხაჭო / Dambalkhacho Cheese Compare?
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