The Raw Milk enterprise is located in the highland village of Arsha, Kazbegi municipality. The facility produces the Kobi, the same as Mokhevi cheese, along with Imeruli cheese for khachapuri and Sulguni cheese. Local calcium-rich acidic waters and dense grass cover create better conditions for cattle breeding. That is why Kobi cheese, made from the milk of cows raised in the pastures of these places, is one of the best among the mountain cheeses.
Kobi cheese has a unique production technology: after drying on a shelf, it is stored in brine, and the ripening process takes up to 2 months. As a result, we get a zesty, slightly spicy taste and, despite growing in salt water, moderately salty.
In May 2023, the company first tried to ripen Kobi cheese in the Saperavi, and now visitors will have the opportunity to try new tastes.
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