Dambalkhacho vs Gamalost
Dambalkhacho
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Rind
- Natural rind
- Country
- Georgia
- Place
- Mtskheta-Mtianeti
Dambalkhacho is a mold-ripened cheese from Mtskheta-Mtianeti in Georgia. Makers start with cow's milk that has been soured and churned, then use the lean curd left after the butter is taken. They salt that curd, shape it into small cakes, dry the cakes, and hold them in a closed pot until mold appears. The finished cheese smells strong, cuts as a semi-soft paste, and tastes much sharper than a fresh Georgian cheese. It is a specialty of that region, not a mild everyday slice.
Gamalost
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Rind
- Natural rind
- Country
- Norway
Gamalost is a traditional cow's milk cheese from Norway, and the paste is firm, moist, and coarse. The name means old cheese, which fits a food kept until mold has done its work. Makers sour skimmed milk, warm the curd, and press it, then ripen the round with a surface mold. The color shifts toward brownish yellow as that mold moves inward. It is a sharp cheese for bread, not a mild wheel for a quiet snack.