The Revival of Traditional Georgian Cheese-making
04 April, 2019
Saveur has devoted an article to the lesser-known types of Georgian cheese. The article reads that the remote villages of Georgia have maintained the ancient techniques of cheesemaking. David Farley, the author of the article visited Svaneti region, west part of Georgia. In the village of Lakhamula, he tasted special Georgian cheese Narchivi. The Ansiani family uses the cheese to prepare cheese bread named Khachapuri.
“Narchvi is a rich, creamy cows milk variety with a deeply funky aroma, buttery texture, sweet
initial flavor, and lingering saline quality. It’s aged in wooden boxes for up to a year, by which time it takes on a sharp, nutty flavor. Ansiani (host family) might be the only person in the country who still makes it.”

In general, Georgia recognizes four types of cheese: “semisoft sulguni, briny imeruli, guda (completely unrelated, confusingly, to Dutch Gouda), and karkhunli, which translates to “factory cheese.” However, recently Ana Mikadze-Chikvaidze, the owner of Cheese Corner has encouraged the people of Georgia to uncover traditions of cheese-making in the remote villages.
Another revived type of Georgian cheese is pashvis nagbiani kveli which is a cow milk cheese being aged for three months in the stomach of a goat. As for Tenili, it is more or less familiar to our readers as it has been featured by TasteAtlas before. Tenili is made in the regions of Samtskhe-Javakheti (south-east Georgia) and Kvemo Kartli (East Georgia). It can be produced from cow's or sheep's milk. In order to make cheese, the milk should have a high percentage of fat. The cheese is pressed and repeatedly stretched into thin strands.

Saveur is a gourmet, food, wine, and travel magazine that specializes in essays about various world cuisines.

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