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Cheese from Georgia, Tusheti
Chogi is a buttery, yellow sheep cheese from Tusheti, made from the rich milk of July and August. The enzyme-set curd is cut, warmed, drained in packets and packed unsalted into a sheepskin bag (guda), barrel or cask for 10 days. It is then taken out, kneaded with salt and packed back into the skin to ripen for one to two months.
| Sheep milk | Very fat milk of July and August from the Tusheti spring pastures[sak-chogi] |
| Milk-setting enzyme (rennet) | The specification calls the set curd "delamo", the product made from milk by an enzyme[sak-chogi] |
| Salt | Kneaded in only after the first 10 days; the finished cheese holds 2–4%[sak-chogi] |
Total time across the recorded steps: 40 days – 2.3 months
What changes: Starting material: very fat sheep milk from the July and August pastures
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
Chogi is a buttery, yellow sheep cheese from Tusheti, made from the rich milk of July and August. The enzyme-set curd is cut, warmed, drained in packets and packed unsalted into a sheepskin bag (guda), barrel or cask for 10 days. It is then taken out, kneaded with salt and packed back into the skin to ripen for one to two months. Made in 7 steps over 40 days – 2.3 months. The longest step, ripen in the sheepskin, takes 30 days – 2 months (Sakpatenti (National Intellectual Property Ce…). Salt is 2–4 % (Sakpatenti (National Intellectual Property Ce…). Lactobacillus brevis, L. plantarum, L. casei and L. buchneri, the main lactobacilli found in raw-milk motal, a related skin-bag cheese of Iran does most of the fermenting.
| Main step | 30 days – 2 monthsSet[sak-chogi][uk-spec] | Ripen in the sheepskin |
|---|---|---|
| Temperature | 32–34 °CSet[sak-chogi][uk-spec] | Set the milk with the enzyme |
| Salt | 2–4 %Set[sak-chogi][uk-spec] | Knead with salt and repack |
Chogi is salted only after a 10-day unsalted rest in the bag, then crumbled and kneaded so the salt goes right through. Tushetian guda, the other Tusheti skin cheese, puts dry salt on each whole cheese as it goes into the bag and ripens at least 60 days.
The specification sets moisture at 60% or less and salt at 2–4% in the finished cheese, but no safety limits.
Every number is labelled with how it is known. How this atlas is made
Chogi was registered in Georgia as geographical indication no. 3 on 24 January 2012; the applicant was the Ministry of Agriculture of Georgia.
