Georgian Cheese – Inimitable Taste, Quality and Variety
14 February, 2013
Georgian Cheese – Inimitable Taste, Quality and Variety
Discover Georgian cheese, which offers far more than four sorts

Here we talk again about our ancient traditions. If you asked a Georgian person some three years ago, how many sorts of Cheese we had, they would not hesitate to answer that there were its four kinds : Sulguni, typical Imeretian, factory cheese (so-called Karkhnuli) and traditional Guda Cheese. But what about Laguji, Chogi Cheese, Curds-Cheese, Chechily, Tenily, Skibu and many others? Let’s dive into the secrets of Georgian cheese
history, which is rather rich for a small country like Georgia, and discover the gastronomic secrets, which still remain secrets for many locals.
Until 2012, the popularization of Georgian cheese was under the supervision of Georgian National Tourism Administration, which handed the responsibility to the Ministry of Agriculture. The former focused on the development of cheese tours in the frame of gastronomic tourism and agro tourism. “Within the project, we organized the research of cheese enterprises and family farmers who have produced Georgian sorts of cheese and as an innovation, they started to produce European sorts of cheese with Georgian interpretations. They produce biologically clean products and are located in tourism-relevant environment,” Medea Janiashvili, Head of Destination Development Department of Georgian National Tourism Administration commented.
The historic memory and ethnography have preserved information about the diversity and originality of Georgian milk and dairy products. Undoubtedly, Georgia is one of the cradles of wine. However, a couple of years ago, it was proved at the Sighnaghi festival that it is the homeland of cheese as well, which was also confirmed by foreign guests. The best proof of it is the clay milk-related utensils preserved at the Mtskheta Archeological Museum, which date back to the 7th century B.C. There are some churning devices as well as different kinds of pots that were used for making cheese.
There are many other proofs in Georgian folklore: the protagonist of a well-known Georgian fairy-tale “Natsarkekia” cheats a huge Devi (Georgian prototype of ogre), pretending that he is so strong , he can squeeze water out of a stone, which actually, is a juicy piece of cheese. Peculiar semantics are connected with cheese. In the country where cheese is eaten three or even four times a day – i.e. at every meal, a lot of things are connected with cheese. We have such expressions as “sakvelpuro”, which stands for “something for cheese and bread” and it implies something for everyday life, as well as “kveli da puri da ketili guli” – “cheese and bread and kind heart”, meaning that there were times in Georgian history, when people did not have anything else to eat, but they still had joy of life and kindness, hospitality for guests, etc. There was also an ancient tradition, which could be quite attractive for the modern marketers as well: “Khanuloba” was the farming tradition, which cared about the welfare of the village. Together with coming wintertime, entire village community would start to collect some milk that was enough for one particular family for making all dairy products and eat them until Spring. All families would receive this quantity in their turn and according to their needs. Such was the tradition that would survive the harsh winter.
If a great country like France can boast of a great variety of cheese, we, Georgians, also seem to have cheese of different sorts – made of cow, goat, sheep and buffalo milk. Curds Cheese is cheese with mould. We have smoked cheese, pickle-stuffed cheese, baby cheese with garlic and dry spices, cheese covered with grapes, goat cheese with grape leaf marinade, cheese in olive oil with carrot shavings and spices, twisted cheese with ham, twisted cheese with sour cheese, twisted cheese with verdure, green solid cheese with mint, twisted smoked cheese with different contents, as well as cheese in dry fruit marinade, cheese with pepper and garlic, cheese roll with sour, dried fruit plate, dry honey cheese, etc. Taste them and you will not regret it!
Ana Mikadze, Head of the project “Georgian Cheese” (Kartuli Kveli), financed by Georgian National Tourism Administration, is a philologist who has recently devoted herself to ethnography, namely research of Georgian cheese. Ana Mikadze confesses that by launching the project, they have touched the very pride of consumers. “We have this ‘cultural pearl’ in abundance. The amplitude of species has encouraged even more supporters. We had four festivals within the two years. There are almost 40 types of cheese between Imeruli and Sulguni. Such festivals enhance the links between producers and firms. Our enterprise is constantly receiving foreign visitors. Once, we hosted a very serious group from a Baltic country, which has 180 tons of milk per day. By the way, they mentioned that this is the future of the world cheese as they are sick and tired of cheese with emulators. The privilege of our cheese is taste, quality and naturalism. Our cheeses can live for around two years in their natural environment. Such cheese are expensive everywhere. Some of them are for sale in Goodwill and around 40 of them in Cheese Corner shop, including cheese of cow, buffalo, goat and sheep. We don’t offer shops, they give us orders themselves,” Ana Mikadze said.
Print
Other Stories
Khachapuri featured on Youtube by Chef John
Khachapuri, a signature of Georgian cuisine has been featured on Youtube through the channel Food Wishes.
The Revival of Traditional Georgian Cheese-making
Saveur has devoted an article to the lesser-known types of Georgian cheese.
Georgian chef and embassy counselor at Fox 5 morning show
Georgian chef and Counselor of the Georgian embassy in Washington DC were invited to take part in the morning show at American TV Fox 5.
Top 5 local cheese types to taste in Georgia
Georgia is among the best cheese manufacturing countries.
The World Talks about Georgian Shoti Bread
Georgian cuisine is well-known across the world.
Khachapuri named Dish of the Year by af&co
af&co, a leading restaurant, and hospitality consulting firm has recently published this year’s trends report.
Boiled Khachapuri type to try in Georgia
You have probably heard of the Georgian signature dish Khachapuri.
Georgian restaurants in Kiev, Ukraine winning the hearts of their guests
Kyiv Post, Ukraine’s oldest English language newspaper has recently published an article about Georgian restaurants in Kiev.
5 Georgian dishes to warm up winters
Georgia offers a variety of hot and cold dishes.
5 Lesser-known Georgian dishes to taste
Georgian dishes such as Khinkali, Khachapuri, Churchkhela or Elarji are well-known to people abroad.
Khachapuri among 100 best-rated dishes on TasteAtlas
Georgian traditional dish Khachapuri is one of the best-rated dishes on TasteAtlas.
The Guardian: Khinkali best eaten with alcohol
The Guardian published an article about the traditional Georgian dish Khinkali in 2017.
Georgian Khachapuri Granted Cultural Heritage Status
The traditional method of making khachapuri has been granted the status of Intangible Cultural Heritage of Georgia.
Top 10 Must -Try Georgian Dishes
Georgians were ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians over the years.
Georgian wine and how to look after vineyards
It requires lots of attention and knowledge to take care of vineyard.
How to prepare Gozinaki
Only a few hours left until New Year arrives. New Year's dinner is unimaginable without Gozinaki in Georgia.
6 dishes to make New Year dinner distinguished
New Year is coming and everyone is preparing for festivities.
Collection of alcohol drinks of one Georgian, worth of thousands of dollars
Alcoholic drinks collector and former head of the Georgian National Film Center Ferdinand Lortkipanidze has a very unique collection at home.
Traditional fasting dishes from Georgia ideally suited for vegans
The Georgian cuisine has a lot to offer, not only for meat lovers, but for vegetarians and even vegans likewise.
The rarest Georgian vine varieties
There are around 500 vine varieties in Georgia and wine making has been part of the Georgian culture for centuries.
Georgian winemaker who chases for indigenous Georgian vines
Georgia is a cradle of wine and today mostly everybody knows about that.
Georgia starts to produce Ice Wine
Ice wine is very popular and common in Europe. As Germans say Ice wine is a classic wine to drink in winter.
What type of wine is the most common in Georgia
Georgia is known as a cradle of wine. There are around 530 vine species in Georgia,
Georgian desserts to taste in winter
Georgia offers a whole range of local dishes.
TasteAtlas about Georgian dishes – Part 6
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
PHOTO OF THE DAY
GEL Exchange Rate
Convertor
21.04.2019
22.04.2019
USD
1
USD
2.6935
2.6935
EUR
1
EUR
3.0291
3.0291
GBP
1
GBP
3.5021
3.5021
RUB
100
RUB
4.2126
4.2126
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
26.95
750ml
Kvevri
Zangaura  / 2015
19.90
750ml
White Dry
None  / 2016
18.30
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
World famous American food channel Food Network published a video recipe of a popular Georgian cheese bread Adjaruli Khachapuri.
Georgian cuisine, known for its hearty dishes and unique spicy flavors, has gone beyond Georgia's borders and captivated the hearts of many food enthusiasts around the world.
Georgian boat-shaped cheese bread named Adjaruli Khachapuri is not only Georgians’ beloved dish but now has already become a favorite dish of many people internationally.