Georgian Cheese

When talking about Georgian cheese, people usually think of Sulguni, Imeretian and Tushetian Guda cheese (Guda - a sack in English), though, the recent years' special spotlight on Georgian cheese made us discover traditional varieties, that we haven't even heard about. Georgians have a particular love towards cheese. No Georgian feast proceeds without it.

Sulguni is a traditional product for Samegrelo and Svaneti regions. Sulguni is always made out of cow or buffalo milk by processing a fresh salt-free cheese in hot water or milk.

After stirring and kneading Sulguni gets its distinctive layered structure. Fresh Sulguni tastes as good as its middle-ripen and smoked options. Sulguni easily suits to other products and it's often used as an irreplaceable ingredient in other dishes.


Imeretian cheese is soft and porous. It's made out of cow milk and is mildly salted. Our famous Khachapuri stuffing must be prepared out of Imeretian cheese.   


Guda is yellowish-grayish porous sheep cheese ripened in the wool sack. It is exclusively made in Tusheti and stands out with its sharp taste and aroma. It suits ideally to the locally made hot fresh Georgian bakery bread.


Stuffed, in Georgian - "Tenili" cheese is based on cow milk and it takes a long and tiring process of making. Rugged into threads cheese is placed in a pot, it gets salted, covered with cream and reserved in a ground. They usually cover the top of the pot with ashes. Tenili is Meskhetian cheese and tastes probably nothing you've ever tried before – soft threads of the cheese and fluffy structure of the cream create an ideal tandem.


Meskhetians also make cheese ripen in an animal stomach. People keep an already made cow cheese in a kid stomach for several months. The cheese gets a light blue mould, rich aroma, and exquisite taste.