Cheese in Georgian cuisine

The distinctive feature of the Georgian table is frequent cheese usage. First of all interesting is the composition of cheeses. These are pickle type cheeses, prepared mainly with the help of pitcher or water-skin method. In Western Georgia they prepare mainly mild, a little bit tasteless cheeses with sour milk taste - suluguny and emeretin, which is widely used in cookery. In mountain regions of Eastern Georgia they made pungent and salty cheeses - coby, tusheen, georgian, guda, chanah, ossetin.

Not only taste gamma, but the methods of preparing Georgian cheeses differ greatly from European ones. If in European cuisines cheese is an element of snack-table or desert-table, in Georgia cheese is used for preparing hot dishes, both second and first (gadaselyly). In the Georgian cuisine cheese is boiled or boiled soft in milk, roasted on the spit and on the pan in oil, baked in dough, steeped, pounded, flavoured with oil and spices. These peculiarities appeared mostly because of the fact, that cheese in Georgia doesn?t become absolutely ripened, so it is a half-finished product. Also it is concerned with the desire of all ancient mountain nations to transfer the process of thermal treatment of the meat on other products of cattle breeding, apply them, for example, to cheese. Like this boiling and roasting cheese is peculiar to Swiss cuisine. For Georgian cuisine it is peculiar to roast the cheese on the split.