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.
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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.
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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.
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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.
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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".
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Another delicious cheese made in Adjara is called "Shushvela". It is too made only inhouseholds and is still unknown to the wider public.

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