Georgian Cheese: Types, Names and Where to Find Real Flavors

Georgia is not only a land of wine and heartfelt toasts, but also a true paradise for cheese lovers! 🧀

By reading our article, you’ll discover which Georgian cheeses are worth trying first, how sulguni differs from imeruli, where to buy the most delicious cheese at local markets, how to eat it properly, what to pair it with, and even whether you can make it yourself right in a village.

We’ll tell you about ancient cheese dairies, gastronomic tours, and traditional recipes, and also share tips on how to choose high-quality cheese and avoid counterfeits.

Everything a traveler needs to know about Georgian cheese — all in one place!

🧀 Why Georgian cheeses are more than just food

In Georgia, cheese is not simply a product — it is a true part of national character, history, and everyday life. It’s not just made; it’s revered. Recipes are passed down from generation to generation, cheese is cooked in clay vessels, aged in caves, wrapped in cloth, or stored in sheepskin bags. Some varieties are still handmade today, just as they were centuries ago.

At every feast, in every home, and at every market, cheese holds a place of honor. Sulguni or guda may be served as a standalone dish, as part of khachapuri, as a wine appetizer, or as an addition to main courses. Here, cheese is a symbol of generosity and comfort.

For Georgians, cheese is a way of saying: “You are home.” It brings people together at one table, makes even the simplest food taste better, and becomes one of those flavors you later find yourself longing for. 🧀

🧾 Main types of Georgian cheeses and who they’re best for

The Georgian cheese palette is like its wine culture: rich, contrasting, and absolutely unique. You’ll find everything here — from delicate, creamy flavors to bold, salty aromas. There’s something for everyone.

💚 Sulguni
One of the most famous dairy delicacies from Samegrelo. Stretchy, slightly salty, often smoked or fried.
Best for:

• those who enjoy mozzarella or halloumi
• frying, baking, and khachapuri
• great for children and for people who dislike sharp flavors
  

💚 Imeruli
A milder, fresher variety from Imereti. Crumbles easily and pairs perfectly with matsoni and fresh herbs.
Best for:

• salads and breakfasts
• those who prefer soft, subtle flavors
• a great choice for first-time explorers of Georgian cuisine
  

💚 Guda (not to be confused with Gouda)
A true pride of Georgia’s mountain regions. Aged in a sheepskin bag, with a rich salty taste and a slightly crumbly texture.
Best for:

• gourmets and lovers of bold flavors
• perfect with red wine
• not recommended for children or those sensitive to salty foods
  

💚 Dambalkhacho
A unique cheese from the Racha region. Aged in cellars until a light noble mold appears; the flavor is spicy, deep, and slightly sharp.
Best for:

• fans of Camembert and Roquefort
• gastro-tourists
• not recommended for those afraid of mold 😄
  

💚 Chechili (braided cheese)
Salty, fibrous, often smoked — a popular beer snack. Sold in the form of a braided “rope.”
Best for:

• snacks on the go
• pairing with beer
• loved by both children and adults
  

💚 Tenili
A true culinary rarity from Samtskhe–Javakheti. Aged in clay vessels in cream — incredibly tender, creamy, with a slight tang.
Best for:

• gourmets
• morning breakfasts
• delicate, melts in your mouth

🧀 Characteristics of popular Georgian cheeses

Bonus

🧀 Lesser-known but amazing Georgian cheeses you should definitely try

📍 Kalti (K'alti) — cheese from Kakheti
A rare semi-hard cheese with a tangy acidity. Aged in cool cellars, it has a subtle nutty note. Perfect with dry white wine. Produced in limited quantities.

📍 Nadugi
Similar to a cottage cheese paste, often served with mint. Very fresh and soft, commonly used as a filling for dumplings or served as a wine appetizer.

📍 Kartuli
A cheese from the Kartli region, similar to sulguni but softer and slightly sweeter. Used mainly in home cooking and rarely found in stores — most often available at farmers’ markets.

📍 Kopanakhi
A cheese from the Racha region, aged and rich in flavor, with a distinctive spicy aroma. Pairs perfectly with semi-dry red wine and nuts.

🥬 Is Georgian cheese suitable for vegetarians?

The short answer — unfortunately, most often no.

But don’t be discouraged! If you follow a vegetarian lifestyle, you can still enjoy Georgian cuisine — you just need to keep a few important details in mind.

🔍 What to consider:
Most traditional Georgian cheeses are made using animal rennet. This is especially true for aged and farm-made varieties such as:

🧀 Guda
🧀 Dambalkhacho
🧀 Tenili

However, in some cases — especially with soft cheeses made at home — plant-based or bacterial cultures may be used. So there is a chance to find vegetarian-friendly options, but it’s always important to ask about the ingredients.

🗣️ What should you ask to clarify the ingredients?
If you follow a vegetarian diet, it’s best to always ask what ingredients were used to prepare the cheese or dish.

A useful phrase you can use at a market or café:

“Is there anything of animal origin in this?”
In Georgian (phonetic): Ak aris rame tsarmoebuli tskhoveltagan?
In Georgian: აქ არის რამე წარმოებული ცხოველთაგან?

If you want to ask specifically about rennet:

“Is the cheese made with rennet?”
In Georgian (phonetic): Kveli gak’etebulia sachucho fermentit?
In Georgian: ყველი გაკეთებულია საჩუჭო ფერმენტით?

💡 If pronunciation is difficult — simply show the phrase on your phone or print it out in advance 📝

🌱 Are there alternatives?
At markets, you can sometimes find homemade soft cheeses made without rennet — using matsoni or lemon juice instead. They have a delicate flavor and pair well with vegetables, bread, and honey.

For a safer choice, look for dishes with nadugi (a cottage cheese paste with mint), imeruli, sulguni, or vegetable pkhali with cheese — but always ask how the cheese was prepared.

🎁 Bonus: Georgian cuisine is not only about meat
Yes, Sakartvelo is famous for khinkali, barbecue, and hearty meat soups…

But vegetarians definitely won’t go hungry!

🥗 Pkhali, lobio, eggplant with walnuts, matsoni, fresh vegetable salads, seasonal fruits, and of course tandyr bread — all meat-free and incredibly delicious.

👉 Find a curated list of the tastiest vegetarian Georgian dishes in our separate article.

🧑‍🌾 How cheese is made in different regions of Georgia

Georgian cheesemaking is not just about cooking — it’s a true part of the country’s cultural code. Each region has its own traditions, flavors, storage methods, and even ways of serving cheese. Here’s a brief overview:

📍 Imereti (Western Georgia)
Imeruli is the most widespread cheese. Made from fresh cow’s milk, without aging. Light, soft, with a clean milky flavor.
It is often used as the base for sulguni.

📍 Samegrelo
Sulguni is a stretched-curd cheese with a denser texture, sometimes smoked.
The Megrelian version is richer and fattier, often made with added salt and whey.

📍 Mtskheta–Mtianeti (including Kazbegi)
Guda is aged in a sheepskin bag, with a firm, salty texture. Traditionally made from sheep’s milk.
It has a rich, slightly piquant flavor.

📍 Kartli and Kakheti
Many homemade cheeses, often based on matsoni.
You can find cheeses aged in wine skins, with garlic or fresh herbs added.

📍 Racha–Lechkhumi
Dambalkhacho is a unique mold-ripened cheese listed as intangible cultural heritage. Aged in clay vessels, with a very distinctive flavor.

📍 Tusheti
Tushetian cheese is hard and aged, often made from a mix of sheep’s and goat’s milk. It’s used on hikes and keeps well for a long time.

🔔 Tip: If you visit a cheese market, ask which region the cheese comes from. It’s not just geography — it’s the taste, traditions, and character of Sakartvelo in every slice 🧀

🧀 Cheese with character: the history and traditions of each type

🧀 Imeruli — the everyday favorite

📅 Mentioned since the 18th century, though known much earlier through oral tradition.
🧾 Used as a daily cheese in Imereti, with recipes passed down through generations.
📍 One of the most “people’s cheeses” — still made in almost every home.

It comes from Imereti, a region with a mild climate, green hills, and abundant cow’s milk. This cheese became a symbol of home comfort.

📜 History:
Imeruli was made on every farm — fresh, without starter cultures, requiring no aging and not meant for long storage. That’s why it was eaten immediately, often warm, straight from the dairy. It was added to khachapuri, taken to the fields, and eaten with matsoni and bread.

💡 Ideal for khachapuri, salads, and frying. Its mild flavor and light saltiness make it a perfect base for many dishes.

🧀 Sulguni — the cheese of feasts and celebrations

📅 Believed to be known since the 17th century, especially in Samegrelo and Abkhazia.
📜 Historians suggest it may have existed earlier, though written records appear closer to modern times.
🍽 Durable and long-lasting, it was indispensable on long journeys and at fairs.

This elastic, stretchy cheese originates from Samegrelo, where it is made using a special “stretching the curd” technique.

📜 History:
According to legend, sulguni was a favorite cheese of Megrelian princes. It was stored in cool cellars and reheated for festive feasts. One theory says the name comes from the words “suli” (heart) and “guni” (milk) — “the heart of milk.” Another version links it to the word “sulu” meaning “to melt.”

💡 Fried, smoked, or baked — sulguni shines best in hot dishes. No festive Georgian table is complete without it.

🧀 Guda — the cheese of mountains and cliffs

📅 Its roots go back to the 12th–13th centuries, when leather bags for aging cheese were first mentioned.
⛰ Originating from Tusheti, this cheese is closely tied to the lives of shepherds and mountain families.
💡 One of the oldest cheeses, with its technology preserved almost unchanged.

It comes from Tusheti and Mtiuleti — highland regions where cows and sheep graze at altitudes above 2,000 meters.

📜 History:
The name comes from “guda” — a bag made of sheepskin in which the cheese was aged. Shepherds chose leather deliberately: it allowed the cheese to “breathe” and develop complex flavors. The cheese was buried in cool pits and eaten months later, once it became dense and aromatic.

💡 Very salty, crumbly, with nutty notes. Perfect with wine, lavash, and nuts. One of the most authentic Georgian cheeses.

🧀 Dambalkhacho — the pride of the Racha region

📅 Mentions date to the late 19th–early 20th centuries, though mold cheeses may have existed in Racha earlier.
🔬 Today it is recognized as a national treasure of Georgia and listed as intangible cultural heritage.
🌱 Aged naturally, without industrial starter cultures.

This is the only Georgian cheese with noble mold. It originates from Racha, where the humid climate and clay huts create ideal aging conditions.

📜 History:
Legend says shepherds once accidentally left cheese in a clay jug in a cellar. When they returned, they discovered a new texture and powerful aroma. That’s how dambalkhacho was born. It matures underground, without artificial additives — only natural conditions and patience.

💡 Soft, slightly spicy, with a strong aroma but a deep, creamy flavor. Often served with honey, bread, or matsoni.

🧀 Chechili (braided cheese) — the traveler’s cheese

📅 The exact origin is unknown, but the braiding technique has been known since the 18th century and spread in Eastern Georgia from neighboring regions.
🧳 Its convenient storage format made it popular among merchants and travelers.

Chechili is made by braiding thinly stretched sulguni. It’s popular in Eastern Georgia, though the technique reflects Armenian and Azerbaijani influences.

📜 History:
Shepherds and traders took these braids on long journeys — the cheese didn’t spoil, was easy to share, and didn’t crumble. Sometimes it was smoked for even better preservation.

💡 A great snack: with beer, with matsoni, or on its own. Easy to take on the road, even without refrigeration.

🧀 Tushetian cheese — as rugged as the mountains

📅 Estimated origin: 14th–15th centuries.
🏞️ Made from goat’s and sheep’s milk in harsh mountain conditions.
🔗 Often mentioned in old legends and folk tales about Tushetian shepherds.

Produced in Tusheti — a region with sharp temperature changes, strong winds, and high ridges. A mix of goat’s and sheep’s milk is used.

📜 History:
Women made this cheese while men tended the herds. It was pressed under stones and aged in cool storage rooms. It was taken on hikes, broken into small pieces, washed down with wine, or eaten with lobio.

💡 Hard, sometimes crumbly, with a rich, intense flavor. Perfect for those who love bold and complex taste profiles.

💛 Every region of Georgia has its own cheese — with its own history, logic, and mood. Georgians don’t just make cheese; they infuse it with memories of their homeland, respect for nature, and love for simple, honest flavors.

🧪 Are there modern varieties?

In recent years, several farm producers have begun experimenting with recipes and creating new signature cheeses based on traditional methods. For example:

• Cheeses with added herbs and spices (basil, cilantro, fenugreek).
• Cheeses with nuts or sun-dried tomatoes — especially popular among visitors from Europe.
• Farm-made mold cheeses inspired by dambalkhacho, but produced in different climate zones.
• Cheeses aged with wine or chacha — a very new trend in tourist regions.
  

💬 These cheeses do not yet have official status, but they are actively sold at markets and cheese shops in Tbilisi, Sighnaghi, and Kakheti.

🍽️ Traditional Georgian dishes with cheese

Georgians are true masters at turning cheese into culinary masterpieces. Here are some of the most iconic dishes where local cheeses play the main role:

🧀 Imeretian khachapuri
A classic: a round flatbread filled with imeruli or sulguni. Soft dough, juicy filling. Eaten by hand and always hot!

🥚 Adjarian khachapuri
A boat-shaped bread filled with sulguni, butter, and an egg. Eat it with a spoon, starting from the yolk. A celebration on a plate!

🧄 Cheese with herbs (Kveli zerili)
Homemade cheese mixed with herbs, garlic, and spices. Served as a cold appetizer or as a filling for flatbreads.

🥗 Salad with matsoni and cheese
A light salad of cucumbers, herbs, matsoni, and grated sulguni — a perfect refreshing snack on a hot day.

🍢 Grilled cheese
Sulguni or imeruli grilled on skewers — crispy outside, stretchy inside. Especially delicious with tkemali or pomegranate sauce.

🌿 Pkhali with cheese
Vegetable purées with nuts and herbs, complemented by small pieces of sulguni — unusual, but tasty and filling.

💡 Tip: Even simple khachapuri tastes different from region to region! Don’t hesitate to try everything — Georgian cheeses reveal new sides in every recipe.

🧀 Famous and ancient cheese dairies of Georgia

Georgia not only preserves centuries-old cheese-making traditions but also takes pride in unique dairies where ancient recipes come alive in every bite.

📍 Ancient dairies
Underground cheese cellars in Racha and Tusheti are true vaults of flavor. Sheepskin bags are still used here to age cheese, just as they were centuries ago. One of the brightest examples is dambalkhacho — a traditional mold cheese fermented in clay pots underground.

Svaneti is a region where shepherds have made cheese for centuries in high-mountain huts, preserving recipes entirely through oral tradition. Here you can try rare varieties you won’t find in stores.

🧭 Modern dairies where you can taste and buy cheese

Shemomechama Cheese Farm (Kakheti) — a cozy family-run dairy offering tours and tastings.
📍 Velistsikhe village, Gurjaani municipality, Kakheti
📌 [41.7455, 45.8072]
💬 Tours, tastings, and sales of signature cheeses with herbs and spices.

Tsnori Cheese House (Sighnaghi, Kakheti) — produces sulguni, imeruli, smoked and aged cheeses, including varieties with fenugreek, wine, and even honey.
📍 Tsnori town, Kakheti (near Sighnaghi)
📌 [41.6160, 45.9783]
💬 Taste sulguni, smoked cheese, cheese with wine, fenugreek, and honey.

Art Cheese (Mtskheta) — combines modern technology with traditional recipes; offers creative cheeses with nuts, herbs, and spices.
📍 Mtskheta, St. Santa Nino, 10
📌 [41.8441, 44.7174]
💬 Traditional recipes with interesting additions, available for purchase on site.

Alaverdi Monastery Cheese Cellar — one of the oldest monastic cheese cellars in Georgia, where monks produce cheese using ancient recipes.
📍 Alaverdi Monastery, Akhmeta municipality, Kakheti
📌 [42.0454, 45.5453]
💬 Cheeses made by monks using traditional methods. A unique atmosphere and cellar tastings.

💡 Good to know:
Some wineries and guesthouses have their own mini dairies, producing cheese exclusively for themselves and their guests. Often, this is where you can taste the true “homemade” flavor of Georgia.
Some dairies also offer master classes, where you can curdle milk, press cheese by hand, and feel like a real Georgian cheesemaker.

🥣 How cheese is eaten in Georgia: traditions and little secrets

Georgia is a country where even the simplest food becomes a ritual. Every dish has its own rules and national charm, and if you want to feel like a true guest, pay attention to the details 🍽️

🧄 Khinkali are eaten only by hand — without fork or knife, so you don’t pierce them and spill the aromatic broth inside.
🍞 Khachapuri is broken by hand, not cut with a knife — especially the Adjarian kind: first the cheese and egg are mixed, then the edges are torn off.
🍷 Wine is raised with a toast — not just “to health,” but to something meaningful: love, family, friends, or even world peace.

And what about cheese? That’s where the real magic begins 😍

🧀 Cheese in Georgia is not just food, but a companion to every feast
It’s rarely added to salads — more often served separately as a standalone dish or appetizer.
Cheese isn’t spread on bread; it’s broken into pieces and eaten as is. Fresh bread, herbs, lobio (beans), jam, or matsoni are usually served alongside.
A particularly beloved breakfast is cheese with honey, walnuts, and matsoni — a combination enjoyed both in villages and trendy cafés.

🍽 Cheese as part of toasts and gatherings
At traditional feasts, toasts may even be made “to this wonderful cheese,” especially if it’s homemade. In villages, cheese may be served with chacha — not as a snack, but as a gesture of hospitality: “Try it, my grandfather made this.”

🛒 Where to buy delicious cheese in Georgia?

You don’t have to go to a supermarket for cheese in Georgia — for real flavor, head to places where it’s made with heart ✨ Cheese can be bought in dozens of locations, depending on the kind of experience you want.

🏪 Markets — cheese with character
At traditional markets (bazars), you’ll find homemade cheeses from grandmothers and grandfathers who bring them from villages. They may be saltier, denser, with the aroma of real milk. Here you can bargain, taste, smell, and choose with your heart 💛

🐐 Farm shops and specialty stores
Perfect for those who want guaranteed quality and variety. These shops usually offer cheeses from different regions: imeruli, sulguni, guda, and even rare varieties. Tastings are often available, and packaging is suitable for travel or gifts.

⛪ Monasteries and monastic shops
Some monasteries (especially in Kakheti and Svaneti) produce traditional cheese using ancient recipes. These are often true culinary gems — aged, uniquely salted, and stored in clay vessels.

🧀 Cheese dairies and eco-farms
Want more than just a purchase? Visit a small private dairy. You’ll learn how cheese is made, taste different varieties, and choose the perfect one by flavor, fat content, and texture. Some places even show the full process!

🧳 For the road: what to keep in mind
Before flying, it’s best to buy vacuum-packed cheese (especially in summer).
Delicious but strongly scented cheese can create a very “aromatic” suitcase 😄
Some cheeses are sold at airports, but prices there are higher.

🍯 What to serve with cheese: matsoni, wine, nuts, and more

In Georgia, cheese is rarely eaten on its own — it’s always accompanied by something that highlights its flavor and adds emotion. It’s not just a snack, but part of an entire gastronomic scene, where a single piece of cheese can become the beginning of a real feast.

🥛 Matsoni — Georgian yogurt
Light, tangy, and incredibly healthy, matsoni is the perfect match for salty and dense cheeses, especially imeruli and guda. It’s eaten by the spoonful, sipped alongside cheese, and sometimes mixed with garlic and herbs — a true vitamin boost.

🍇 Georgian wine — a union for the ages
No cheese evening in Georgia is complete without a glass of wine.

• For delicate cheeses, choose dry white wines — Tsinandali or Mtsvane.
• For smoked and aged cheeses, rich Saperavi or qvevri wines from Kakheti work best.
• Homemade wines, especially in villages, can become an unexpected and delightful discovery 🍷
  

🌰 Walnuts and honey
Georgians know how to balance flavors: salty cheese is often paired with something sweet or crunchy.
Walnuts enhance texture, while a touch of honey can turn cheese into a dessert. Sometimes cheese is even served with jams — fig, walnut, or rose petal preserves.

🍞 Lavash, herbs, and vegetables
Thin lavash is almost mandatory. It’s torn by hand, wrapped around cheese, and eaten just like that.
Herbs — cilantro, tarragon, basil. Cheese + herbs + bread = the perfect snack.
Cucumbers, tomatoes, radishes — especially in summer. Fresh, juicy, and spot on.

🍷 Perfect pairings: Georgian cheeses and wines

In Georgia, wine and cheese are inseparable companions. Just as khachapuri is unthinkable without cheese, a Georgian table feels incomplete without a glass of wine. And when you find the right pairing, every flavor opens up — deeper, richer, more emotional.

Here are a few combinations worth trying:

🧀 Imeruli + Tsinandali
Delicate, lightly salted Imeretian cheese pairs beautifully with dry white Tsinandali, which refreshes the palate and highlights its creamy texture.

🧀 Sulguni (including smoked) + Saperavi
Classic sulguni, with its firm texture, shines next to rich red Saperavi. Smoked sulguni is especially good with aged qvevri wine.

🧀 Guda + Rkatsiteli
Aged in sheepskin, guda has a bold, distinctive flavor. Semi-dry Rkatsiteli softens its intensity and adds fruity notes.

🧀 Dambalkhacho + Ojaleshi
One of the rarest and most expressive cheeses, with mold reminiscent of Roquefort. Ojaleshi — a red semi-sweet wine from Samegrelo — complements it with spicy, berry tones.

🧀 Chechili (braided cheese) + Mtsvane
Light and stretchy chechili pairs perfectly with young white wines, especially Mtsvane, which adds freshness and fruitiness.

💡 Local tip: If you’re not sure which wine to choose, ask a vendor at the market or a wine shop. In Georgia, people genuinely enjoy helping you make your day tastier.

🧑‍🍳 Gastro tours and master classes: cheese as an adventure

In Georgia, cheese is more than food — it’s part of the national character. That’s why more and more travelers choose not just to taste it, but to immerse themselves in the process: from milking cows to pulling warm flatbread with melted sulguni.

🧀 Cheesemaking master classes
In regions where traditions are especially strong (Imereti, Kakheti, Racha, Mtskheta), you can join authentic cheese workshops:

• learn how to make imeruli, sulguni, and chechili
• discover the secrets of smoking and salting
• stretch a cheese braid with your own hands
• listen to family stories from cheesemakers
  

✨ These workshops often take place outdoors, against mountain backdrops or in traditional courtyards.

🚐 Gastronomic tours: a tasty road into culture
A gastro tour isn’t just an экскурсия — it’s a journey through flavor.
A one-day tour may include:

• a trip to a farm or village
• a tour of the cheesemaking process
• tasting 3–5 types of cheese
• a glass (or three!) of homemade wine
• dinner with khinkali, matsoni, and stories from a local guide
  

These tours are perfect for those who want to experience real Georgia not through museums, but through a plate.

💡 Life hack: Look for gastro tours not only on tourist websites, but also through farm cooperatives and word of mouth. And of course, check our catalog — we create it for you 💚

💡 Local tips: how to choose and truly enjoy Georgian cheese

If you want to taste Georgia for real, trust not tourist brochures, but the people who’ve been making cheese since childhood. Here are a few tips shared by locals, farmers, and home cooks:

🧺 Buy cheese at the market in the morning
Morning markets offer the freshest selection. By midday, the best pieces are often gone. In small towns, cheese is sold straight from buckets, pots, or cloth bags — not fancy, but incredibly authentic.

👃 Don’t be afraid to smell and taste
In Georgia, it’s perfectly normal to ask for a sample — everyone does. You can smell it, touch it, even ask which village the milk came from. No one will be offended — quite the opposite.

🔥 Saltiness isn’t a reason to panic
Many cheeses, especially sulguni or guda, are intentionally salty to preserve them longer. At home, they can be soaked in water or matsoni to soften the taste — an old technique locals still use.

🍯 Cheese + honey = a perfect match
Locals love eating cheese with honey or tklapi (fruit leather). Try sulguni with acacia honey or dambalkhacho with pear jam — the flavors will surprise you.

🧳 Taking cheese home? Ask how to pack it properly
Some cheeses can be transported vacuum-sealed, but farmers will tell you how to wrap them so they don’t leak or spoil. Fabric, salt, and airtight containers are often used. Or they’ll point you to ready-made “travel” versions.

🤫 Editor’s tip from Madloba:
Once at a market in the Gori region, a woman quietly said: “This cheese is for tourists — and this one is mine, homemade.” We learned our lesson: always ask, “Do you have homemade?” — and you’ll discover whole new horizons of flavor 🧀✨

📌 Important: The information in this article is collected from open sources and may change — especially the addresses and opening hours of cheese dairies. Before visiting, we recommend double-checking the details. If you have updated information or notice an inaccuracy, please write to us via the feedback form or in the comments. Your help makes our guide better! 💛🧀

💬 Now it’s your turn!

Tell us in the comments: have you tried cheeses in Georgia, and which ones impressed you the most? Maybe you have a favorite recipe with Georgian cheese or a story connected to a mountain cheese dairy? Share your impressions, discoveries, and tips — together we’ll create the most delicious cheese map of Georgia! 🧀

Read also

• Georgian Spices and Seasonings: Names with Translation
• Pkhali: What It Is, Ingredients and Types of Georgian Dish