Only the best ingredients on your table
Georgian cheese is a cornerstone of the country’s cuisine, rich in history and variety, and deeply rooted in regional traditions. Each region in Georgia has its own cheese-making techniques and preferred varieties, creating a diverse array of textures and flavors. Most Georgian cheeses are made from cow, sheep, or goat milk, and they often rely on traditional methods that involve little or no pasteurization, giving each cheese a unique, natural taste.
One of the most famous Georgian cheeses is sulguni, known for its semi-soft, elastic texture and mild, slightly tangy flavor. Sulguni is often served fresh but can also be smoked, giving it an entirely different flavor profile. It’s the cheese most commonly used in khachapuri, Georgia’s beloved cheese-filled bread, where it melts beautifully, creating a stretchy, gooey filling. Another staple is imeruli cheese, a crumbly, salty cheese from the Imereti region. Imeruli is milder than sulguni and is commonly used in imeruli khachapuri, a different style of the dish where the cheese is tucked inside a bread round.
Georgia is also home to guda, a cheese made from sheep’s milk in the mountain regions of Tusheti. Traditionally aged in a sack (guda), this cheese develops a strong, earthy flavor with a dense texture, making it popular in winter when heartier flavors are desired. Another regional specialty, tenili, hails from the Samtskhe-Javakheti region and is a unique, labor-intensive cheese with a soft, fibrous texture achieved through hand-stretching and hanging.
The diversity in Georgian cheeses reflects the country’s varied landscape and long-standing rural traditions, with each cheese carrying the distinctive qualities of the region from which it originates. Cheeses are a source of pride for Georgians, with recipes often passed down through generations, and they play an important role in Georgia’s renowned feasts, known as supras. In these gatherings, cheese is often served alongside fresh herbs, bread, and wine, showcasing the beauty and simplicity of Georgia’s traditional flavors.
Georgian Cheese
Georgian cheese, like the tangy, stretchy sulguni and crumbly imeruli, is central to dishes like khachapuri. Made from cow, sheep, or goat milk, Georgian cheeses have unique flavors tied to traditional regional methods.
The finest wine for your table
Georgian wine, one of the world’s oldest, is renowned for its unique flavors and ancient tradition of fermenting grapes in clay vessels called qvevri. Popular varieties include the robust red Saperavi and crisp white Rkatsiteli. Georgian wines are celebrated for their deep ties to the country’s heritage and distinctive winemaking methods.
Healthy food
Georgian salads are fresh, vibrant, and often centered around seasonal vegetables like tomatoes, cucumbers, and bell peppers. They frequently include herbs like cilantro, parsley, and basil, and are dressed simply with walnut paste, garlic, and a hint of vinegar. Pkhali, a popular salad, combines vegetables like spinach or beets with a rich walnut-garlic sauce. These salads are flavorful and nutrient-rich, showcasing Georgia’s fresh produce and healthful ingredients.