Domala Pastry

Domala pastries are a staple for most tables in a Vielene/Valgrozna household. It's a slightly puffed pastry made with a specific local cheese, and can be sweet or savory depending on what the rest of the meal is.
  If it's being eaten for lunch, it's typically found in savory form. If it's dinner, it'll be found in sweet form as part or whole of the dessert course. The cheese is fairly mild and creamy and adapts well to either form, depending on the spices used and sugar content.
  Despite the pastry crust, this dish is pretty much just cheese. The point is to eat the cheese. Since the people of Vielene/Valgrozna have a lot of sheep and other milk-producing livestock, it makes sense. Lactose intolerance is generally seen as a slight moral failing, and most people will suck it up and eat a pastry anyway. They are delicious.
  Domalas are typically round and golden and appear flat on the top where the cheese crust has melted down slightly. Most of them are about two inches in diameter, although larger ones are perfectly acceptable. They're about half an inch tall if done correctly. It's actually more acceptable to make them flatter since that usually happens because there's a bit more cheese, whereas if it's taller that means there's a high proportion of pastry.
  If one does not have domalas available, spreading the cheese on a circle of plain crustless bread is an okay alternative, although pretty much everyone agrees it's kind of lame.
  They're simple enough to make homemade, so most people make a batch for the week, or for the month and freeze it until needed, but groceries stores carry quite a variety. Everyone has their own favorite brand, and it's something that can engender a lot of arguments.