6 most expensive and unique types of Georgian cheese
02 December, 2017
6 most expensive and unique types of Georgian cheese
Cheese production in Georgia has a centuries-old history. Each region has its own cheese that stands out for its particular taste and texture. The main thing that unites all sorts of Georgian cheese is that they are organic and extremely delicious . Here we would like to introduce to you several unique samples of Georgian cheese that originate in different parts of the country and are less
known to the wider public. It is noteworthy that these rare and less known varieties of Georgian cheese are relatively expensive.




Kalti

The most expensive Georgian cheese is Kalti. One kilogram can be purchased at 60 to 80 GEL. This type of cheese is found in mountainous regions. It was basically the main food of the shepherds and it still is, because it perfectly kills hunger.

It is easily transported and is of an utmost importance for the shepherds who live a nomadic life. Kalti is saturated with lots of useful substances and serves as a kind of "live pharmacy" for shepherds. Kalti manufacturing technology is very difficult.

Dambal’khacho

It is one of the most popular Georgian cheeses. Its price in the tourist zones has already reached 60-70 GEL for a kilogram. This sort of cheese originates from Mtiuleti and Pshavi regions of north-eastern Georgia. Dambal’khacho is a mildewed cheese made of quark. In the old days, it was buried in the ground, but today it is no longer prepared that way.
geotv.ge
It is kept wrapped in a paper and kept in clay pots, hence it is called Dambal’khacho, that stands for ‘moistened quark’ in Georgian. As a rule, dambal’khacho is cooked in melted butter before eating. It is also referred to as Erbo-Khacho(boiled butter quark).

Tenili Cheese

There is nothing like tenili cheese in the world. Only the Mexicans prepare something similar. This is thermally processed cheese threads, which are very hard to prepare. 1kg tenili cheese price is 35-40 GEL on the Georgian market. The producers make sure the threads are of a hair’s thickness.
geotv.ge
After that, they are placed in a pot and boiled, then put in brine and stretched on ropes to dry. Finally, tenili cheese is dipped in cream and put in pots. These pots are covered and put upside down so that all the water left in them is leaked out. The pots are kept like that for several weeks. Well-dried cheese is kept for more than a year. Meskhetians (people living in Meskheti Region)like aged cheese. They keep it for a long time and eat it only during celebrations. They say if a Meskhetian doesn’t like someone, he will not serve the cheese for him. The tenili cheese and dambal’khacho were granted the status of intangible culture monument.

Svanetian marchvi

Marchvi is one of the oldest Svanetian cheeses and its price is 30 GEL for a kilogram on the Georgian market. It’s served mostly during winter. The Svans will crush it well, dip in butter and keep in wooden boxes that resemble a tower. Then they put a pitcher on the top of it and release water.
geotv.ge
A similar cheese is chogi - a variety made by Tushetians. Chogi is made in July and August from lamb's milk. Chogi, like Svanetian marchvi, is worth 30 GEL on our market.

Goat Cheese

The price of goat cheese starts from 30 GEL, but some are selling it for 50-60 GEL. This type of cheese is rarely done by anyone in Georgia and whoever makes it will sell it for a high price.
geotv.ge
Goat cheese is very useful for children, but it has three or four producers in Georgia.

Rotten Cheese

The rotten cheese was originally made in Adjara, Georgia’s seaside Region. This type of cheese is made only in families and is not available on the Georgian market yet. It tastes similar to the French "Camembert de Normandie".
geotv.ge
Another delicious cheese made in Adjara is called "Shushvela". It is too made only inhouseholds and is still unknown to the wider public.

Related stories:

Swiss cheese from a Georgian alp

Tushetian Guda Cheese sold in California and New York – Young Entrepreneur revives Georgian cheese making traditions

Georgian farmer ranked first place at Cheese Festival in Itlay

Georgian sulguni listed among 46 mouth-watering types of cheese around the world
Print
Other Stories
How to prepare a delicious bun with mayonnaise
There are many ways of cooking buns all over the world. Some of the Georgians knead dough with mayonnaise without oil or margarine.
How to prepare calf ribs in pineapple sauce
Sometimes, by using a combination of bitter and sweet ingredients one may get a delicious dish. Today we explore how to prepare calf ribs with spices and pineapple sauce.
Meskheti filled Pastry
Meskheti is the south-west region of Georgia. Meskheti people cook delicious pastry.
Discover the Kakhetian Cuisine
Autumn is just around the corner and thus the time of harvest is getting closer, especially of grapes.
Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Detailed recipe how to cook the Adjarian khachapuri
Khachapuri is a popular Georgian dish made of cheese and dough. Adjarians have their own way of cooking Khachapuri.
Fish in walnut sauce (Satsivi)
Satsivi is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
The Most Spicy Adjika with Spices
Ajika or adjika is a Georgian-Abkhazi hot, spicy but subtly flavored dip often used to flavor food.
How to cook Khinkali at home
You can use either pork or beef to make minced meat for Khinkali, although traditional Khinkali in Pshavi (a mountain region on the Eastern Georgia) it is made from sheep.
Rolled Sulguni pieces filled with vegetables
Sulguni cheese with vegetables is a perfect combination for summer meals.
Roast Rolled Flank Steak and Kakhetian wine
Ever wondered how to compliment Georgian food with Georgian wine? – Today we explore recipe for a roast Rolled Flank Steak and wine to go with it.
Eggplants with walnuts
Edible greens with walnuts is characteristic of Georgian cuisine. They are served at every celebration and party.
Dry beans (Lobio) in a pot
There are many recipes in Georgia to prepare beans. Beans prepared in a pot are of a special taste. Beans are always served with pickles.
Mtsvadi made with pork
Pork Mtsvadi is especially tasty when it is roasted on vine branches.
Gebjalia - traditional dish from Samegrelo
Gebjalia is a traditional dish from Samegrelo and means “Made into milk”.
PHOTO OF THE DAY
Exchange Rates
GEL Exchange Rate
Convertor
14.10.2018
15.10.2018
USD
1
USD
2.6376
2.6376
EUR
1
EUR
3.0546
3.0546
GBP
1
GBP
3.4872
3.4872
RUB
100
RUB
4.0001
4.0001
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
23.95
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.
There are several symbols that have become a part of Orthodox Easter celebration. Eggs dyed in red, frequently served on the wheat planted at home
Symbols of Easter and life itself, red eggs are one of the main attributes of the Easter table. They are dyed on Good Friday, the color representing
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.
All regions of Georgia stand out for their local delicious dishes and they make up the entire Georgian cuisine