BUSINESS
Georgian architect turned farmer: Goat cheese made with French and Italian technology
24 March, 2017
In Kakheti region of Georgia, in the family of architects and artists, the cheese is made using French and Italian technology. As Levan Tasguria told BusinessPressNews, he moved to the village of Shalauri, in Telavi Municipality, together with his wife, Sofio Gorgadze, several years ago. However, at first they had not been planning to produce cheese. They only decided to do that after a friend gave them a cow.

“We make cheese out of cow and goat milk. At first
we were doing it just for ourselves, however, in 2012 we decided to sell our products. When we moved here, our friend gave us a cow and that was when we got interested in producing cheese. I went to the UN funding courses in Akhmeta and then I finished a college in Telavi,” Levan Tsaguria tells BPN.
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He also says they produce four kinds of cheese at the moment – bona cheese, ashmelo, shalo and shalauris tetri. Out of these, shalo is made by Italian technology, similar to the one that is used when making the famous Taleggio.

Tsaguria also says, ashmelo, shalauri tetra and bona are covered in mold, which gives a special taste. As for shalo, it is of reddish color.

“Bona is made of pasteurized goat milk. What makes it different from normal cheeses is that it takes 12 hours for it to thicken, as opposed to 1 hour in the case of normal cheeses. Bona is made with the same technology as French Crottin de Chavignol. As for its name, Bona was the name of our first goat,” Tsaguria added.

They produce about 10 kilograms of cheese per day at the moment and this is not enough to think about exporting to other countries. However, Tsaguria says they plan to widen the enterprise in the near future.

Currently, the cheese produced in Shalauri village is sold mainly in Tbilisi, by the name of Marleta Cheese.

As Levan Tsaguria says, there’s a story behind this name as well. Marleta was the name of their first cow.

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