Dambalkhacho
| Dambalkhacho | |
|---|---|
| Country of origin | Georgia |
| Region | Tianeti and Pshavi |
| Source of milk | Cows |
| Related media on Commons | |
| Part of a series on |
| Georgian cuisine |
|---|
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.