Top 5 local cheeses you must try in Georgia

Cheese Georgia

Georgia is among the top cheese producing countries. The tradition of cheese making there dates back thousands of years, so it is not surprising that the cheese there is so diverse. Here are the top 5 Georgian cheeses that you simply must try if you visit this country.


Sulguni from Samegrelo

Sulguni is a classic Georgian cheese, shaped like a cylinder, whose birthplace is the western part of the country (Samegrelo). Its taste is both soft and complex, and the texture is semi-hard. It is made from cow, buffalo or goat milk or a mixture of all three. It can taste sour, spicy, tart or bitter, reaching salty or smoked.

Sulguni from Samegrelo


Tenili from Samtskhe-Javakheti

Tenili is characteristic of Samtskhe-Javakheti (southeast) and Kvemo Kartli (east of the state). It is made from sheep's or cow's milk. To get such a product, only very fatty milk is taken. The cheese is pressed and then pulled repeatedly to make thin strands.

Tenili from Samtskhe-Javkheti


Cheese from Imereti

Imereti cheese was first made in the western part of the countries (Imereti region). In fact, it is cottage cheese, which is made from cow's milk. One or two days is enough for aging, it is a soft cheese with a brackish-sour taste.

Cheese from Imereti


Guda from the Georgian mountains

Guda cheese comes from the mountainous regions of Georgia. It is made from sheep's milk, which is traditionally aged in sheep's skins, so it has a special flavor. The texture of guda resembles Imeretian cheese.

Guda from Georgia's mountains


Dambalkhacho from the Georgian mountains

This is another variety from the mountainous regions of Georgia - Dambalkhacho. In its manufacture, cottage cheese is used from buttermilk, which was left after the butter was made. Salt is mixed into the curd mass, after which it is dried on a special stand called zobani, which is hung over a medium fire.

Dambalkhacho from Georgia's mountains

During the entire process, the cheese must not be exposed to sunlight. Dried heads in a state of semi-readiness are placed in clay vessels for 2-3 months. In the process, a special kind of mold grows on the cheese, both incredibly tasty and healthy.

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