To truly appreciate Georgian cheese, one must delve into the rich tapestry of the country’s history and its deep-rooted relationship with this remarkable delicacy. While Georgia is widely celebrated for its exceptional wines, it is equally important to recognize that cheese has been an integral part of its culinary heritage for thousands of years. Archaeological discoveries have unearthed numerous cheese-making tools across Georgian lands, confirming the ancient art of cheese production that has flourished in this region.
However, the 20th century brought significant challenges to cheese production in Georgia. The rising costs of making delicate, high-quality cheeses led to a scarcity of traditional varieties, resulting in the loss of knowledge surrounding many of these unique cheeses. Fortunately, Ana Mikadze-Chikvaidze emerged as a pioneering figure in the revival of Georgian cheese culture. Since 2001, she has dedicated her life to researching and rediscovering the traditional cheeses that were once endemic to Georgia. To date, her efforts have led to the rediscovery of approximately 60 distinct types of cheese from various regions of the country. In this guide, we will explore some of the most beloved varieties that highlight the richness of Georgian cheese.
The inaugural cheese festival in Georgia took place in 2010, marking a significant milestone in the celebration of this culinary art. Since then, annual cheese events have followed, although tourists may find that these festivals do not yet have fixed dates. While you await the next cheese festival in Georgia, immerse yourself in our Savvy Guide to Georgian Cheese to familiarize yourself with this essential component of the Georgian diet.
Among the many cheeses produced in Georgia, Imeruli stands out as the most popular. True to its name, this cheese originates from the Imereti region. It is an uncooked cheese made primarily from cow’s milk, characterized by varying levels of salinity. When fresh and unsalted, Imeruli has a semi-soft, chewy texture; however, as it ages, it develops a slightly grainy consistency and a pleasantly sour flavor. Imeruli cheese is a staple in countless Georgian recipes, particularly in the famous cheese-filled bread known as khachapuri. This beloved dish is often prepared with Imeruli or its cousin, Sulguni cheese. Additionally, vegetarian varieties of khinkhali dumplings frequently feature Imeruli and cottage cheese as a delightful filling. As an essential element of the traditional Georgian feast, or supra, Imeruli cheese holds a special place in the hearts of Georgians.
Another widely recognized cheese in Georgia is Sulguni, also referred to as Selegin. Made from a blend of cow, goat, or buffalo milk, Sulguni hails from the Samegrelo region in western Georgia. It boasts a moderately salty flavor and an elastic texture, making it reminiscent of Mozzarella cheese, although it requires different storage techniques. Sulguni can be enjoyed as a table cheese or melted into traditional Megrelian dishes like ghomi, a comforting porridge made from corn flour. The Megrelian version of khachapuri is another culinary masterpiece that utilizes Sulguni cheese both as a filling and as a topping. For those seeking something unique, smoked Sulguni, with its distinctive brownish hue, smoky aroma, and salty taste, can be found in local stores, adding an exciting twist to the cheese experience.
Tenili is a revered cheese from the Meskheti region, traditionally reserved for special occasions such as weddings, engagement parties, Christmas, New Year celebrations, birthdays, and the arrival of esteemed guests. This thermally processed cheese undergoes a meticulous transformation into long, thin threads, which are then stored in pots in a cellar. It takes about a year for this Georgian string cheese to reach its peak flavor and texture. Conveniently, most Meskhetians have cellars that provide the ideal temperature for aging Tenili cheese, ensuring its availability for festive gatherings.
The production of Guda cheese involves several stages of ripening, and the effort invested in its creation is well worth the delicious outcome. This time-consuming process continued even during the Soviet era when officials developed a fondness for this exquisite treat and encouraged shepherds to produce it in larger quantities. To make Guda cheese, fresh sheep’s milk is placed into a folded bag and salted externally. It is then transferred to a guda, a well-crafted sheepskin, and covered with mountain grass. The shepherd hangs the guda bag during the spring, allowing the sun to warm the cheese from above while the earth cools it from below. This natural ripening process continues until the cheese is ready to be enjoyed. Guda cheese pairs beautifully with Mtsvane, a delightful Georgian amber wine, making for an exquisite culinary experience.
Dambalkhacho is a unique cottage cheese crafted in the picturesque mountainous region of Pshavi. This distinctive cheese is made from the buttermilk left over after churning cow’s milk butter, which lends it a rich and flavorful profile. The process begins with salting the cottage cheese and drying it over medium heat, followed by aging it in a clay pot for approximately three months. During this aging process, Dambalkhacho develops a characteristic mold that enhances its flavor and texture. Thanks to its long shelf life and impressive nutritional value, this hearty cheese has historically been a favorite among soldiers from Pshavi, who would pack it as sustenance for their journeys and campaigns.
Completing our exploration of Georgian cheese is Svanuri Narchvi, a true treasure from the mountainous Svaneti region. The production of this exceptional cheese begins in the summer and continues as long as fresh grass is available in the meadows. After preparing 10 to 15 kilograms of cow cheese, the cheesemaker skillfully disassembles it by hand and kneads it like dough on a specially designed wooden board. The resulting cheese mass is then tightly packed into a wooden box lined with white canvas. After each layer is added, the cheese is lightly salted to help expel excess liquid. Once well compacted, the box is covered with the canvas and sealed with a wooden lid, with heavy stones placed on top to aid in the removal of remaining moisture over time. The cheesemaker periodically checks the box, and after a maximum of seven days, a small cap is placed over it. The box is then stored in a cool place, such as a basement, for one to three months, allowing the cheese to mature beautifully. Svanuri Narchvi is cherished by Svan families throughout the winter and into early spring. Its balanced saltiness makes it an ideal appetizer or a delightful addition to baked goods and khachapuri.
Many Georgian cheeses, including Svanuri Narchvi and Tenili, have been recognized as Monuments of the Intangible Cultural Heritage of Georgia. This designation underscores the importance of preserving these traditional cheese-making practices and the cultural significance they hold for the Georgian people. As you travel through the stunning landscapes of the Caucasus, indulging in the cheeses featured in our Savvy Guide to Georgian Cheese promises to be a culinary highlight. Exploring these traditional cheeses will deepen your appreciation for Georgia’s rich gastronomic heritage.