Dambalkhacho vs Harzer
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.
Harzer
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Germany
Harzer is a German sour-milk cheese made from cow's milk, specifically from a lean curd. It is small, pale at the start, and stronger as the surface ripens. Many pieces are short rolls dotted with caraway, and others are little rounds. The smell grows loud with age, while the young cheese is milder. It is a lean cheese sold in ordinary shops, not a rare farm specialty.