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The history of Georgian cheese stretches back into the mists of time, entwining with the very genesis of the nation's culinary identity. In this land, where the mountains meet the sea, cheese-making has evolved over millennia, deeply influenced by both the diverse landscapes and the resourcefulness of its people.
Jun 27, 2018 · Kennedy was a dairy inspector with Georgia’s Department of Agriculture for 20 years before switching gears to the production side. She witnessed the number of cheesemaking licenses grow as Atlanta grew. Rock House was formed in 2016, taking over a 75-year-old, family-run dairy farm. Kennedy says the company is still focused on maintaining a ...
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- Sulguni. Although Georgian culture is uniquely its own, the country’s most prominent cheese is a cow’s milk cheese called Sulguni, which can be most closely related to mozzarella.
- Guda. Georgian Guda, not to be confused with Gouda of the Netherlands, is named for its distinct production vessel. This sheep’s milk cheese is cured inside a sheepskin pouch.
- Imeretian. The Western Georgian region of Imereti is known for its distinct cuisine. Compared to other parts of the country, Imereti cuisine makes heavy use of walnuts, pickled vegetables, and a cornbread called Mchadi.
- Tenili. String cheese is often thought of as a kid-friendly snack, but in Georgia, a stringed delicacy called Tenili is anything but child’s play. Curds of cow’s or sheep’s milk are boiled down until tender.
- Sulguni Cheese
- Guda Cheese
- Imeretian Cheese
- Dambal-Khacho Cheese
- Chechili Cheese
- Tenili Cheese
- Rotten Cheese
- Svanetian Narchvi Cheese
- Bottom Line
Sulguni is a stretched curd made from whole or buffalo milk or a mixture of the two, sometimes with added goat’s milk, traditionally in the shape of a flat disc. The cheese has a mildly salty taste and a slightly rubbery texture. It is often used in dishes such as khachapuri, a traditional Georgian dish consisting of cheese-filled bread. If you wis...
Guda is another traditional Georgian delicious cheese that goes through several stages of maturation, but the results are worth the effort and patience. To make Guda cheese, place fresh goat’s milk in a folded bag and salt the outside. It is later covered with trimmed sheepskin and mountain grass. Shepherds keep guda bags hanging all spring when th...
Imeretian cheese from the Imereti region of Georgia is a popular curd made from cow’s milk. It has a soft and elastic texture with a slightly sour and salty taste. It’s a “quick cheese” that matures in just a day or two. Imereti cheese is a popular ingredient in Georgian cuisine, most often found in the famous Georgian cheese bread called khachapur...
Dambal-Khacho is a cheese produced in the mountains of Georgia, Pshavi. The buttermilk cheese left over after churning the milk butter is the secret to this delicious treat. The cheese is cured and dried over medium heat. It then matures in clay pots for about three months, when a characteristic mold forms. Due to its long shelf life and nutritiona...
Chechili, another popular Georgian cheese, is similar in consistency to mozzarella and sulguni and is made in dense strings wrapped in a figure of eight, like a thickly woven rope. Chechili is a smoky, braided, savory beer snack with spreadable cheese, beloved of beer drinkers. Chechili is made from pasteurized milk and is low in fat. It tastes sal...
Tenili cheese is one of the oldest cheeses, with a complex production technique. The recipe has been passed down by word of mouth and is kept only in remote villages in Georgia. Its base is chechili cheese. Traditionally, tenili is prepared for winter. Tenili is made from cow’s or goat’s milk and is only served on special occasions such as weddings...
Rotten cheese was originally made in the Adjara region of Georgia. This cheese is only made at home and is not available in Georgian markets. It tastes similar to the French “Camembert de Normandie”. While it is not that popular across the rest of the country, rotten cheese proudly sits among the top 8 unique Georgian cheese types due to its specia...
The last on our list is Svanuri Narchvi, the most unique Georgian cheese from the mountainous Svaneti region. Its production begins in summer and continues until fresh grass is in the meadows. After preparing 10-15 kilograms of cow’s cheese, the cheesemaker begins to take it apart by hand and knead it like dough on a special wooden board. The chees...
Cheese plays a huge part in Georgian cuisine. It is the main ingredient of khachapuri and the main appetizer with Georgian wine. Sadly, old and traditional cheese-making techniques in Georgia are fading year by year, but the country retains its position as one of the richest and most diverse regions in terms of cheese culture. Related: Most Popular...
Rotten cheese; Sulguni, cheese from Samegrelo region. It is sometimes smoked. Svanetian marchvi; Tenili cheese, a variety of string cheese from Meskheti region of southern Georgia. In 2013, it was inscribed on the list of Intangible cultural heritage of Georgia. See also. Food portal; Georgia (country) portal; Lists portal; Georgian cuisine
Jan 13, 2024 · Khachapuri, Georgia's ancient cheesy bread, is more than just a delicious accompaniment to the country's flavor-packed stews and sauces. For decades, it's been used by economists to measure the cost of living across Georgia's cities, something we'll explain more about later in this guide. This cheesy delight also has a pretty rich history ...
The oldest archaeological evidence of cheese was found in Poland and dates back to 5500 BCE, however, cheese containers from 8,000 years ago have been discovered in Georgia. Cheese production became widespread with the reign of the Roman Empire, however, it’s logical to say that Georgia is not only the birthplace of wheat and wine but also of ...
