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Cheese from Georgia, Autonomous Republic of Adjara
Acharuli chlechili is a lean string cheese from Adjara, made in summer from skimmed cow milk. Skim milk is left to sour, mixed with fresh skim milk, set with a little enzyme at 38–40 °C and heated to 65–70 °C until the curd knits. The curd is stretched, twisted into rope-like plaits, pressed, salted and kept cool for 1–2 months.
| Skimmed cow milk, left to sour on its own | Made in summer[uk-spec] |
| Freshly skimmed cow milkthe same quantity | Mixed into the soured milk[uk-spec] |
| Ferment (enzyme coagulant)a small quantity | [uk-spec] |
| Salt | Added after the plaits cool; the cheese holds 4–6 % salt[uk-spec] |
| Starter | the skim milk is held until it thickens on its own; a little ferment (enzyme) is added later to set it |
Total time across the recorded steps: 30 days – 2 months
What changes: Skimmed milk is left to sour and thicken on its own
Output: soured skim milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Acharuli chlechili is a lean string cheese from Adjara, made in summer from skimmed cow milk. Skim milk is left to sour, mixed with fresh skim milk, set with a little enzyme at 38–40 °C and heated to 65–70 °C until the curd knits. The curd is stretched, twisted into rope-like plaits, pressed, salted and kept cool for 1–2 months. Made in 8 steps over 30 days – 2 months. The longest step, keep cool, takes 30 days – 2 months (Georgian GI specification 'აჭარული ჩლეჩილი /…). Salt is 4–6 % (Georgian GI specification 'აჭარული ჩლეჩილი /…).
| Main step | 30 days – 2 monthsSet[uk-spec] | Keep cool |
|---|---|---|
| Temperature | 38–40 °CSet[uk-spec] | Warm and add the ferment |
| Salt | 4–6 %Set[uk-spec] | Press and salt in wooden boxes |
It is made from fat-free cow milk that is left to thicken on its own, and the curd is knitted by heating to 65–70 °C with only a small amount of ferment. The specification asks for fat in dry matter of no less than 4–5 %.
The curd is heated to 65–70 °C and the finished cheese holds 4–6 % salt.
Every number is labelled with how it is known. How this atlas is made
The name was registered as a Georgian geographical indication in 2012 and is protected in the UK under the UK–Georgia partnership agreement.
