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Cheese from Georgia, Pshavi and Tianeti
Do, made from cow milk (the registration calls it the whey of cottage cheese; Slow Food and the Georgian tourism administration say it is the curd left after churning butter), is heated to 50–60 °C, squeezed in cloth bags for 10–12 hours, salted and kneaded into balls of 150–250 g. The balls dry for several days in a warm room out of the sun, then ripen 1–2 months in a covered ceramic pot in a cool place, where bacteria of the cultured milk product and penicillin mould ripen it into a piquant, spicy cheese.
| Do, from cow milk | The registration calls it the lactoserum (whey) of cottage cheese; Slow Food and the Georgian National Tourism Administration describe buttermilk cottage cheese left after churning butter, so the sources disagree on what it is[damb-gi][slowfood-damb][gnta-damb] |
| SaltEnough for 2–4% in the cheese | [damb-gi] |
Total time across the recorded steps: 31 days – 2 months
What changes: The shaken do is heated and the cottage cheese separates out
Slow Food records that it is usually made in May, when milk yields are highest.
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
Do, made from cow milk (the registration calls it the whey of cottage cheese; Slow Food and the Georgian tourism administration say it is the curd left after churning butter), is heated to 50–60 °C, squeezed in cloth bags for 10–12 hours, salted and kneaded into balls of 150–250 g. The balls dry for several days in a warm room out of the sun, then ripen 1–2 months in a covered ceramic pot in a cool place, where bacteria of the cultured milk product and penicillin mould ripen it into a piquant, spicy cheese. Made in 5 steps over 31 days – 2 months. The longest step, ripen in a covered pot, takes 30 days – 2 months (Ministry of Agriculture of Georgia 2012). Salt is 2–4 % (Ministry of Agriculture of Georgia 2012). Bacteria of the cultured milk product and Penicillium mould, which ripen the cheese does most of the fermenting.
| Main step | 30 days – 2 monthsSet[damb-gi][slowfood-damb] | Ripen in a covered pot |
|---|---|---|
| Temperature | 50–60 °CSet[damb-gi] | Heat the do |
| Salt | 2–4 %Set[damb-gi] | Salt and knead into balls |
Made from do, a buttermilk or whey curd, rather than fresh milk, dried into balls and then sealed in a pot so the mould grows in a cool, closed space.
The registration sets moisture at no more than 50% and salt at 2–4% in the finished cheese.
Every number is labelled with how it is known. How this atlas is made
Registered as a Georgian geographical indication on 24 January 2012. The Georgian National Tourism Administration lists it among the monuments of Georgia's intangible cultural heritage and says its long keeping made it a strategic food that soldiers ate in wartime. Slow Food lists it in the Ark of Taste because the slow method means it is now rarely made.
