Dambalkhacho vs Sulguni
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.
Sulguni
Facts
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Georgia
- Place
- Samegrelo
Sulguni is a brined cheese from Samegrelo in Georgia, and it is one of the best known cheeses of that country. The paste is elastic, moist, and a little dimpled, and it squeaks or stretches when it is fresh. A flat disc is the usual shape. The taste is sour and moderately salty, with a clean dairy tang. It is sold fresh, and smoked versions are common too.