Georgian cheese

Dambalkhacho

Geographic area of production: Mtskheta-Mtianeti
Type of milk: made with buttermilk, using cow’s milk

Dambalkhacho is consumed as dry, it is also sometimes added to Khinkali, Khachapuri and a traditional Pshavi dish - Khachoerbo, during the preparation of which it is heated with a large amount of clarified butter and a little bit of garlic. Dambalkhacho pairs well with Zhipitauri (a traditional high-alcoholic drink common in the mountains of Georgia), as well as with dry white wine and beer.

Khani Cheese

Geographic area of production: Imereti
Type of milk: made with cow’s milk

Thanks to its qualities, Khani cheese pairs well with Imeretian wines: Tsitska, Tsolikouri, as well as Kartlian wines: Chinebuli and Goruli Mtsvane.

Tskaldaskhmula Cheese

Geographic area of production: Racha-Lechkhumi
Type of milk: made with cow’s milk

Sweet and sour, spicy tones of this cheese from plantations make the famous Khachapuri of Ghebi unique and unlike all other Khachapuri. For reference, Ghebi’s Khachapuri core consists of several kinds of cheese, so it is quite, different from the Khachapuri flavors prevalent in other regions of Georgia.

Chogi Cheese

Geographic area of production: Tusheti
Type of milk: made with high-fat sheep's milk

Considering its flavors, Chogi pairs well with dry, tannic whites (Khikhvi, Kisi, Kakhetian Mtsvane, Rkatsiteli) and red wines (Saferavi, Mukuzani), which perfectly balances the savoury taste of this cheese.

Adjarian Chlechili

Geographic area of production: Adjara
Type of milk: made with skimmed cow’s milk

Due to its taste, it is paired well with light white wines (Tsolikouri, Tsitska, Goruli Mtsvane, Chinuri/Chinebuli), as well as semi-sweet white and red wines (Twishi, Kindzmarauli, Akhasheni, Khvanchkara), and is also used for the preparation of the Adjarian dish, Borano - Heated in a pan, with clarified butter and kaimagi.

Meskkhetian Chechili

Geographic area of production: Samtskhe-Javakheti
Type of milk: made fromskimmed cow’s milk

Due to its taste, it pairs very well with semi-sweet wines (Kindzmarauli, Khvanchkara, Twishi, Akhasheni), and is also delicious when warmed with clarified butter.

Shushvela Cheese

Geographic area of production: Adjara
Type of milk: made with cow’s milk;

Because of its taste qualities, Shusvela pairs pefectly with light white wines (Chinuri/Сhinebuli, Goruli Mtsvane, Tsitska, Tsolikouri). It is also very good for making salads, canapés, and toasts.

Khuruti

Geographic area of production: Adjara
Type of milk: made with nadughi obtained from whey of a cow’s milk

In terms of its taste, it serves well during a hangover, It pairs well with light white wine (Chinuri/Сhinebuli, Goruli Mtsvane, Tsitska, Tsolikouri), as well as with melted clarified butter warmed in a pan.

Tenili Cheese

Geographic area of production: Samtskhe-Javakheti
Type of milk: made with unskimmed cow's or sheep's milk

The Tenili cheese can be consumed separately or used to prepare salads and snacks. With amazing flavors that combine the creamy and spicy flavors of mature cheese, it pairs perfectly with dessert wines like Kindzmarauli and Khvanchkara, as well as walnuts and dried fruits. Because of the creamy fat present in the cheese Tenili the "attack" of tannins on the pallet is neutralized, so alongside Tenili, you will also enjoy white and red wines with tannins planted in a wine Qvevri by the Kakhetian method.

Khmeli (dry) Kalti

Geographic area of production: Tusheti
Type of milk: made with the whey of cow’s or sheep’s milk or mixture of the two

Kalti is usually served with the traditional local drink Aludi (beer).

Sveli (wet) Kalti

Geographic area of production: Tusheti
Type of milk: made with whey of cow’s or sheep’s milk or mixture of the two

Sveli (Wet) Kalti is traditionally served with beer. And in modern Georgian cousine, it is one of the main ingredients of canapés, toasts, and brusquettes.

Sazano Imeruli Cheese

Geographic area of production: Imereti
Type of milk: made with cow’s milk

Sazano Imeretian cheese is a light cheese product and is often consumed fresh. It pairs well with hot mchadi (corn bread), and acquires a special taste and aroma when mixed with mint and tarragon.

Most importantly, Sazano Imeruli is widely used for making Khachapuri.

Narchvi

Geographic area of production: Svaneti
Type of milk: made with cow's milk

Narchvi is consumed both as a stand alone product, as well as a filling for baking, including Khachapuri. It is also consumed warm – as a dressing over a dish. Narchvi cheese is used to make delicious Chishdvari (baked queri with cheese and cornmeal).

Svanetian Sulguni and Svanetian Smoked Sulguni

Geographic area of production: Svaneti
Type of milk: made with cow's and/or goat's milk or mixture of the two

Sulguni is very tasty, both as a separate dish and widely used as the core filling of Khachapuri, Gebjalia, and Nadughi plates. Chishdvari (corn and cheese cake) is also made with Sulguni.

Megrelian Sulguni and Megrelian Smoked Sulguni

Geographic area of production: Samegrelo
Type of milk: made with cow's and/or goat's milk or their mixture of the two

Sulguni is very dilicious, both as a stand alone dish as well as its wide use as the core of Khachapuri, Gebjalia, and Nadugi plates. Chishdvari (corn and cheese cake) is also made with Sulguni.

Kobi Cheese

Geographic area of production: Mtskheta-Mtianeti-Khevi (Truso valley)
Type of milk: made with skimmed or semi-skimmed cow or mixed cow and sheep milk

Kobi cheese is used in the preparation of products with filling - Khabidzgina, Pkhlovana, Chakhrakina, and Khinkali are also made with it. It pairs well with wine, especially wine with a high tannin content.

Kazla | Checho Cheese

Geographic area of production: Samegrelo and Imereti
Type of milk: made with cow, goat, buffalo milk or their mixture

Kazla cheese is a dessert cheese that complement breakfast, and salads and is also excellentr starter product. However, Megrelian or Imeretian Khachapuri made from the core part of this cheese is perhaps one of the best.

Imeruli Cheese Chains

Geographic area of production: Imereti
Type of milk: made with cow's milk

This type of so called "dried sticks" are more commonly utilized in soups and complement nicely a variety of herbal and vegetable soups.

Supris (Table) Cheese | Tavi (Log) Cheese

Geographic area of production: Kakheti, Kvemo Kartli, Samtskhe-Javakheti and Mtskheta-Mtianeti
Type of milk: made from cow, sheep, goat, or buffalo milk and/or a mixture thereof. In the case of mixed milk, the cow's milk content should be at least 50%

Supris (Table) cheese plays an important role in modern Georgian cooking, as a starter and snack ingredient. Wines aged in qvevri such as: Rkatsiteli, Kisi, Saperavi, Kakhetian Mtsvane, and Chinuri tradtionally pair well with it. The high tannins content in these types of wine neutralizes the salty taste common for this cheese.

Tsvela (Dakeneili) Cheese

Geographic area of production: Guria
Type of milk: made with cow's milk

Dakenchili cheese is delicious in a sliced form, as well as for breakfast and utlized in salads. It is also good for making Khachapuri and Gurian (cheese and egg) pie.

Megrelian Guda Cheese

Geographic area of production: Samegrelo
Type of milk: made with goat, cow or mixed goat and cow milk

Megrelian Guda cheese is a great party snack and works well with red semi-sweet wines like Ojaleshi, Usakhelauri and others.

Tushetian Guda

Geographic area of production: Tusheti
Type of milk: made with sheep, cow, or mixed sheep and cow’s milk

Nothing pairs with Tushetian Guda cheese better than Rkatsiteli and Kisi wines, also, Saperavi made in Qvevri in a traditional Kakhetian manner. The high tannins content of this type of wine neutralizes the salty taste and pungent aroma characteristic of this cheese.

Guda

Geographic area of production: Kakheti, Kvemo Kartli, Samtskhe-Javakheti and Mtskheta-Mtianeti
Type of milk: made from sheep, cow, or mixed sheep and cow milk. Goat milk can also be added to the mixture

Guda cheese plays an important role in the modern Georgian cuisine as a starter food and ingredient for starters. It also gives excellent piquancy to vegetable salads, and wines aged in qvevri such as: Rkatsiteli, Kisi, Saperavi, Kakhetian Mtsvane and Chinuri. The high tannin content of these types of wines neutralizes the salty taste and pungent scent characteristic to this cheese.

Gvajila

Geographic area of production: Racha-Lechkhumi, Guria
Type of milk: made from cow’s and/or goat’s milk or their mixture

Gvajila is most commonly consumed at breakfast because of its flavor, which is why it is called breakfast cheese. It also pairs very well with vegetable salads, and with a light white dessert wine, it is considered to be an outsanding starter cheese.