Georgian cheese

Georgian cheese has been listed among top 10 cheeses on the world cheese map. There exist thousands of different sorts of cheese that stand out for their wide range of flavors and various textures. Each country has its own method of cheese making and Georgia is no exception. Apart from delicious, hearty and spicy dishes, Georgia can boast a number of different sorts of cheeses that come from country’s different regions. Here we present three most famous and widespread types of Georgian cheese.

Although Georgia is a small country, it produces more than 250 types of cheese. This dairy product is so popular that there is one famous quote in Georgian “If you don’t have kveli (cheese in Georgian) at home, then you are dead”. Georgian supra (feast table) is unimaginable without Kveli, be it soft and tender Imeruli cheese from Georgia’s Imereti region or more rough and slightly sharp flavored Guda cheese from mountain region of eastern Georgia. The latter is usually made from sheep’s or cow’s milk and is aged in sack made from cheep’s skin for weeks. This method of cheese making was invented by the shepherds in the mountains of Georgia.

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.

For many tourists, Georgia is a country of wine making, but few know that the tradition of making different kinds of cheese in this country is centuries old. The history of cheese production of cheeses in other parts of the world totals four thousand years, and in Georgia, the ware for storing cheese, which is 8 thousand years old, is preserved, which means that Georgians are almost cheese-breakers. The most popular in Georgia and abroad are suluguni and Imereti cheese. They are produced both in factories and at home.

Different kinds of Georgian cheese


With its mozzarella-like texture, this semi-soft cheese made with cow’s milk is one of the most popular – and in this author’s opinion – one of the best cheeses Georgia has to offer (especially the smoked variety).

“Sulguni is best served fresh, on the day it’s made, as its high moisture content doesn’t survive well the refrigeration. The best Sulguni is made in Svaneti – Georgia’s most sacred alpine region. When Sulguni is smoked it takes a slightly brownish, hard coating. Smoked Sulguni is often eaten with Gomi – a staple food from Samegrelo,” writes Georgia Starts Here, in an authoritative guide to Georgian cheese published last year.

This cheese also goes well with mchadi (a traditional type of Georgian cornbread), fresh shotis puri, as well as a side accompanying lobio (beans served in a clay pot). For meat lovers, this cheese is also the perfect addition to mtsvadi (Georgian BBQ), especially when you wrap the meat and cheese together in freshly baked bread.

one might say, is the most favorite cheese for Georgians. His homeland is Samegrelo (Western Georgia). This brine cheese, which is prepared by the temperature treatment of fresh Imeretin cheese, is kneaded as a dough, which gives it a stratification and an unusual taste.


Imeruli cheese is probably the most popular and most commonly found cheese on the Georgian table. While it lacks the flavor that Sulguni offers, it is nonetheless a flexible accoutrement to a variety of Georgian dishes. Imeruli can be easily identified by the distinctive bubbles found on the cheese’s surface (if properly made). When fresh and
unsalted, Imeruli is both stringy and chewy and goes well with salads. Imeruli cheese is a brined curd cheese that can be eaten in an unsalted form as well.
Imeretian cheese is made from cow’s milk by the action of rennet and heat treatment. Do it, mainly in Western Georgia, in Imereti, although this technology is used throughout the country.


Guda cheese comes from the Georiga’s mountainous regions. It is made with sheep’s milk, traditionally aged in sheepskin – that’s why Guda cheese has a special flavor. Cheese is similar to the texture of the Imeretian type.

Guda cheese is a specific Georgian cheese. Its homeland of Tusheti. Prepares from sheep milk, in a special sheep wineskin in which 20 days are matured that gives to cheese very peculiar aroma.

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.
Tenila cheese is one of the most tasty Georgian cheeses, is produced in Samtskhe-Javakheti. This grade is even entered in the list of non-material cultural heritage of UNESCO.

Kalti  cheese

Kalti cheese is very widespread in the mountain area. Dried heads of this cheese are carried with themselves by shepherds, it not only well satisfies hunger, but also is a remarkable anti-septic tank. It is produced from curd – strain, and it reminds parmesan.

Nadugi cheese

Nadugi cheese a gentle Georgian cream cheese, the Caucasian analog of the Italian ricotta. As a rule it is mixed with fresh mint and wrap lumps of the turned-out weight in leaf suluguni in the form of a horn, a sack, an envelope.

Svan cheese

Svan cheese A narchvy soft cheese. cheese to-mkhali which is done in Kvemo Kartli of a yogurt is similar to it. These cheeses smear on bread as oil, use for soups, adding onions, cook very tasty sauce. On a photo it is used as decoration of circles of the Imereti cheese.

Dambal Hacho

Dambal Hacho The most expensive Georgian cheese is cottage cheese Dambal Hacho. Balls of cottage cheese dry up, slightly smoke and then store in clay pots where they become covered by a mold crust. Cottage cheese is salted, rolled in Koloboks, turned in a cloth, and suspended in a flue for a week, in a week removed, dried up in the sun and put in special clay or wooden ware which is stored in the dark cool place, for a month.
Ready eat as cheese (much, by the way, don’t eat, very nourishing) or cook in melted butter, such pshavsky fondue, extremely tasty and immensely nourishing turns out. Wash down with fruit vodka of a zhipitaura nourishing turns out.


Сhogi is Tushino cheese, which is usually cooked in July and August from fatty sheep’s milk. Among the local population, it is very popular.