Dambalkhacho ( Georgian დამბალხაჭო ) - Georgian cheese with mold from the historical region of Pshavia [1] (in the modern region of Mtskheta-Mtianeti ). According to written sources, the history of dambalkhacho dates back more than two centuries (cheese was widespread even before the 1800s).
| Dambalhacho | |
|---|---|
| cargo. დამბალხაჭო | |
 | |
| Country of origin |  Georgia |
| City, region | Mtskheta-Mtianeti |
| Milk | cow |
| Pasteurized | not |
| Texture | fragile |
| Ripening time | 2-3 months |
Content
Production
In the 21st century, dambalkhacho is produced in the neighboring historical regions of the Mtskheta-Mtianeti region of Pshavia , Mtiuleti , Erzo-Tianeti , as well as in the villages of Kakheti Lapankuri ( Telavi municipality ) and Chartala ( Akhmeta municipality ). The raw material is cow's milk.
Cheese ripens better between May and October.
Cooking Curd
The specifics of the production of dambalkhacho cheese is the production of cottage cheese from buttermilk left after the production of butter . Buttermilk is poured from the churn into a large saucepan and heated on a fire to 40-50 ° C [2] until cottage cheese is formed.
Drying and smoking
The following are standard dehydration procedures: filtering and hanging in a linen bag for complete draining of serum from 12 to 18 hours [2] ). The curd mass is salted and small heads are formed, after which it is dried without access to sunlight. The heads are placed in wooden or woven crates of zobani, suspended above the hearth or in the stove chimney, where smoking takes place during the week. After smoking, curd heads are washed with whey.
Ripening
Dambalkhacho heads ready for ripening are laid in clay pots, sometimes laid with paper. Pots with curd balls are kept in the basement at a temperature of 14-15 ° C for two months, after which a layer of mold of the genus Penicillium grows on the surface of the heads.
Use
Cheese is usually served with fruit zhipitauri vodka (ჟიპიტაური), grape tea or red wine. Another common method of use is a kind of fondue called erbohacho (from Georgian erbo - ghee, khacho - cottage cheese). For this dish, cheese balls are cut into chips and melted in melted butter with a small addition of water. Use the dish by dipping slices of bread into the molten mass.
Interesting Facts
- On September 3, 2014, the National Agency for the Preservation of the Cultural Heritage of Georgia submitted an application for inclusion of the method of production of dambalkhacho cheese in the list of the Intangible Cultural Heritage of Georgia [3] , and already on September 25 the method was included in the list.