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Cheese from Georgia, Mtskheta-Mtianeti
Kobi is a large brined cheese from Stepantsminda municipality, in Khevi on the northern slopes of the Greater Caucasus. The curd is set at 32–34 °C, cut, warmed again, held in packets until the whey is removed and left 6–8 hours in forms. It is dry-salted for 15–20 days until mucus forms, washed, and then kept in a 16–18 % brine for at least two months.
| Milk | Produced and processed in Stepantsminda municipality. The specification does not state the species; a 2020 thesis summary of the registered cheeses says cow milk or a mix of cow and sheep milk[kobi-gi][kakabadze2020] |
| Milk-clotting enzyme (the specification says the milk is set by enzyme and does not name rennet) | [kobi-gi] |
| Salt | Dry salt, then a 16–18% brine[kobi-gi] |
Total time across the recorded steps: 2.5 months – 2.7 months
What changes: Starting material: milk produced in Stepantsminda municipality
Milk must be produced and processed within Stepantsminda municipality.
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
Kobi is a large brined cheese from Stepantsminda municipality, in Khevi on the northern slopes of the Greater Caucasus. The curd is set at 32–34 °C, cut, warmed again, held in packets until the whey is removed and left 6–8 hours in forms. It is dry-salted for 15–20 days until mucus forms, washed, and then kept in a 16–18 % brine for at least two months. Made in 9 steps over 2.5 months – 2.7 months. The longest step, keep in strong brine, takes at least 2 months (Ministry of Agriculture of Georgia 2012). Salt is 16–18 % (Ministry of Agriculture of Georgia 2012).
| Main step | at least 2 monthsSet[kobi-gi] | Keep in strong brine |
|---|---|---|
| Temperature | 32–34 °CSet[kobi-gi] | Set the milk with enzyme |
| Salt | 16–18 %Set[kobi-gi] | Keep in strong brine |
Kobi has two salting stages. It is first dry-salted for two to three weeks until a slimy surface layer forms, then washed and brined for two months or more. At 4.5–8 kg it is a large cheese, and the specification gives it no crust on top.
The specification calls for at least 2 months in a 16–18 % brine and gives the finished cheese 4–7 % salt.
Every number is labelled with how it is known. How this atlas is made
Kobi was registered as a Georgian geographical indication in 2012, with the Ministry of Agriculture as applicant. Its specification limits making to Stepantsminda municipality.
