For those who wander the supermarkets and bazaars in Georgia, cheese may appear uninspiring and limited in style and taste, but thanks to a recent initiative to bring back and promote ancient cheese-making methods, new-old cheese varieties are appearing on the shelves, at food fairs, and in numerous fridges in numerous kitchens across the region.
We have picked out some of the most unique varieties for you to discover.
GOAT'S CHEESE
Smelly but great for your health, this is not mass-market produced in Georgia and rarely comes cheap.
Source: wildfrontierstravel.com
DAMBAL'KHACHO
One of the most popular Georgian cheeses, it originated in the Mtiuleti and Pshavi regions of north-east Georgia. Dambal’khacho is a mildewed quark cheese which, in the past, was buried underground to mature.
It is kept wrapped in paper in clay pots. As a rule, dambal’khacho is cooked in melted butter before eating. It is also referred to as Erbo-Khacho (boiled butter quark).
TENILI
Only Mexico has something which can be compared to these thermally processed cheese threads that look very much like hair.
The stretched cheese is placed in a pot and boiled, then put in brine and stretched on ropes to dry, dipped in cream and put in pots. These pots are covered and put upside down for a number of weeks to allow all remaining water to drains out. The resulting Tenili can last over a year. Tenili and dambal’khacho have been granted the status of Intangible Culture Monument.
Interesting legend: Meskhetians (people living in Meskheti region) are big fans of aged cheese, storing it and eating it only at celebrations. They say if a Meskhetian doesn’t like someone, he will not serve him cheese!
SVANETIAN MARCHVI
Marchvi is one of the oldest Svanetian cheeses and is a favorite for the winter months. The Svans will crush it, dip it in butter and store it in wooden boxes to drain.
“MOLDY” CHEESE
Moldy cheese was originally made in Georgia’s coastal region of Adjara. This type of cheese is made only in families and is rarely seen on the Georgian market. It tastes similar to the French "Camembert de Normandie".
Another delicious cheese made in Adjara is called "Shushvela". It, too, is made only at home and is mostly unknown to the wider public.
Buy cheese in Tbilisi at:
Marleta’s
2a Z.Paliashvili Str. Tbilisi
TEL (+995) 577 72 27 71
12 PM- 8 PM
Cheese Corner
163 Nutsubidze Str./ 6 N. Berdzenishvili Str., Tbilisi
TEL (+995) 595 95 31 31
10 AM - 9 PM
Main photo: bestgeorgian.com