Dambalkhacho vs Tenili
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.
Tenili
Facts
- Texture
- Semi-soft
- Type
- Stretched curd
- Rind
- No rind
- Country
- Georgia
- Place
- Meskheti
Tenili is a traditional cheese from Meskheti, in Georgia, built as a mass of very fine strands. Makers stretch warm curd again and again until it looks like threads, then pack those threads tightly into a clay pot. Cream skimmed at the start goes back over the strands. The Georgian name refers to cheese pressed or stuffed into that pot. It is a feast cheese, made in small amounts because the work is slow.