Dambalkhacho

Dambalkhacho is a Georgian dry moldy cheese hailing from the Mtskheta-Mtianeti region. It's produced from buttermilk cottage cheese that remains after churning the butter. Salt is kneaded into the lumps of cottage cheese, and it's then dried on a webbed grate (dzobani) that's hung over a flame.

The dried lumps are placed into clay pots and left that way for 2-3 months, in order for the cheese to develop special mold. The cheese has a specific, intense aroma, the texture is semi-soft and uniform, while the flavors are spicy.