Apartment 42 m² - street Lech and Maria Kaczynski, Batumi

Georgian cheeses are truly a true gourmet paradise. This is another delicious Georgian delicacy that locals are proud of. Georgian cheese is not at all like other cheeses made in other countries. First, some varieties are made from sheep’s nutritious milk. And secondly, in the manufacture of some cheeses, they are soaked in Georgian wines and spices, and then stored in clay dishes. It is these factors that make Georgian cheese the pride of Georgian cuisine. Cheese, and in Georgian kveli, is presented in a rich variety. Officially, there are fourteen varieties of cheese, and unofficially - much more. The fact is that in many regions, in addition to famous species, cheese is also made by the author. It is very difficult to say how many unfamiliar recipes of such authorial delicacies are available throughout Georgia. In Georgia, all cheeses differ in cooking methods. Cheeses are crushed, soaked, baked or fried. The most popular are Imereti cheese and suluguni. Moreover, they are popular not only in Georgia, but also abroad. The manufacture of these cheeses has long been put into production, but at home they are still being made. Suluguni is considered the most favorite cheese of Georgians. It can be made not only from sheep’s milk, but also from goat’s milk. The cheese is heated, kneaded like dough and stored in brine .. Suluguni has a layered structure and a rich, moderately salty taste. On the teeth it is slightly rubber. Fresh suluguni is added to salads, baked with potatoes, fried and smoked for a snack. Imereti cheese, or as the Georgians called it "had kureli", is made from cow's milk. It is kept in brine for several months. It tastes very delicate and soft. It can be stored long enough, up to about ten months. This cheese is used in the preparation of khachapuri. A less popular cheese for foreigners, but much preferred by Georgians, is the Chogi cheese. Chogee is considered Tushino cheese. It is prepared from sheep’s fat milk. One of the most delicious cheeses in Georgia is tenali cheese. To make cheese, you need to use sophisticated technology. Cheese is fat enough, it looks like long thin strings. Tenili is even marked by UNESCO. The most common cheese in the highlands is Kalti. The cheese tastes pretty sweet, and the consistency is creamy. Local shepherds like to take dried heads of kalti with them, as it satisfies hunger remarkably. Cheese also has an excellent antiseptic property. The most expensive cheese in Georgia is Dambal Khacho. In structure, it looks like cottage cheese. Balls are made from cottage cheese, then they are dried and smoked. Ready dessert is usually stored in clay pots. There they are covered with a moldy crust.