Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days.
A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It weighs 0.5 to 1.5 kilograms and contains 50% water and between 1% and 5% salt. Dry fat content averages 45%
Imeretian cheese is a favorite ingredient in Georgian cuisine, most commonly in the famous Georgian cheese-bread called khachapuri. It’s also great in salads and can be added to practically any dish that requires a mild melted cheese.
Georgia’s markets have mountains of these disc shaped cheeses but you can also buy them in little shops or kiosks and from people who make their cheese at home and sell it to passers by in the streets. The average price for a kilo of Imeretian cheese in Tbilisi is 6 lari ($3.69). It becomes cheaper in summer when milk yields are higher.
In a future post we will show how Imeretian cheese is made (step-by-step process).