Which cheese do you need for khachapuri?
Imeretian and sulguni, and what to use instead.
Short answer
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well. They're usually mixed: Imeretian adds flavour and sulguni stretch. Without Georgian cheese, a mix of sulguni or mozzarella with Adyghe cheese, brynza or feta works.
Why
- Sulguni is key for Adjarian khachapuri, giving a stretchy filling.
- Hard aged cheeses don't suit khachapuri, as they release a lot of fat.
- Very salty brynza is soaked before use.
Details
Grate the cheese coarsely and mix with an egg or a little butter for a softer filling. In Georgia, fresh Imeretian and sulguni are sold at markets and supermarkets.
Tip
If the cheese is too salty, soak it in cold water for an hour before using it in the filling.
What may differ
Saltiness varies between producers, so taste the cheese before using it in the filling.
Common misconception
Any hard cheese will do for khachapuri.
What actually happens
Hard aged cheeses go greasy and don't stretch; you need young brined cheeses like Imeretian and sulguni.
People also ask
- What cheese is used in khachapuri?
Information checked on October 4, 2026.
Types of khachapuriRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.
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How to make khinkali at home: dough, filling and shaping
For khinkali, knead a stiff dough of flour, water and salt and let it rest for 30-40 minutes.