Dambalkhacho

Mountain of Georgia knows and is proud of many ethno  products - Tusheti with Tushuri Gudi, Meskheti with Tenili cheese, Svaneti-Svan Sulguni, Racha - Rachuli Ham and others. Such an ethno  product is Dambalkhacho for Pshavi, to which a number of folklore works have been dedicated since ancient times.
Dambalkhacho (Dambali Khacho) is a traditional Pshauri food, one of the authentic types of Georgian cheese. It is made from the remaining kefir cottage cheese after Shaking milk. Fresh milk is acidified for several days. In the summer - on the second, and in the autumn and spring, on the third or fourth day, they are poured into a special vessel - in the Mixer (varia, chkhuti) where the milk is shaked. Kefir remaining after butter is used for cottage cheese. Teams of cottage cheese mixed in salt are dried for several days in a special wooden storage away from the sun, and the dried curds are softed in a clay pot or in an enameled dish. The pot may also be buried in the ground to maintain airtightness and constant temperature. This is how cottage cheese is made for about 1.5-2 months. In the process of softing, a "noble obs" hangs from the outside, which is both tasty and useful. Under the mold  skin cottage cheese takes on a yellowish-brown color. The composition of  cottage cheese mold is still little studied, although it is known that it contains a number of noble bacteria and fungi that prevent the accumulation of cholesterol in the blood vessels, fights and encapsulates the sticks of tuberculosis.
In 2014, the Georgian National Agency for Cultural Heritage Preservation recognized the technology and culture of making Dambalkhacho (Dambali Khacho) as a monument of intangible cultural heritage.
In November 2014, a family of French researchers Collet Dahan and Emanuel Mingassen traveled to Georgia to study the technology of making cheese in the traditional way in the world. Georgia was the 22nd country where they collected information for the second volume of their book. They confirmed that the technology of making  Dambalkhacho, along with Georgian Tenil and Goody cheese, has no analogues in the whole world.
Dambalkhacho is registered in Sakpatenti as beef cheese. It is similar in taste to French and Swiss old cheeses ("Cannember", "Roquefort", "Dor-Blue"), but differs in content and production technology, Because like all other types of cheese, it is not made with pepsin, But also is made from salted cottage cheese.
The information preserved in the Pshavian literature speaks of Dambalkhacho's centuries-old past. Pshavles have always worshiped Dambalkhacho in their poems.