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Cheese from Georgia, the Samtskhe-Javakheti region and a municipality of Kvemo Kartli
Very fat sheep and cow milk is set with rennet in 30–40 minutes; the curd is cut small, heated to 37 °C, gathered and left in forms to get ready for stretching. It is then melted about 200 g at a time and stretched by hand again and again into fine threads, brined for 2–3 hours, rinsed in a cheese-fat decoction and packed tightly into ceramic pots. The pots are pressed, drained and stored on wood ash at 10–11 °C.
| Very fat sheep and cow milk | [tenili-gi] |
| Rennet (the specification calls the curd 'delamo', made from milk by enzyme) | [tenili-gi] |
| Brine ('tsatkhi') | [tenili-gi] |
| Cheese-fat decoction (13–26 %), for rinsing the threads | [tenili-gi] |
Total time across the recorded steps: 2.1 days – 3.2 days
What changes: Rennet sets the rich sheep and cow 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
Very fat sheep and cow milk is set with rennet in 30–40 minutes; the curd is cut small, heated to 37 °C, gathered and left in forms to get ready for stretching. It is then melted about 200 g at a time and stretched by hand again and again into fine threads, brined for 2–3 hours, rinsed in a cheese-fat decoction and packed tightly into ceramic pots. The pots are pressed, drained and stored on wood ash at 10–11 °C. Made in 6 steps over 2.1 days – 3.2 days. The longest step, drain and store on ash, takes 2–3 days (Ministry of Agriculture of Georgia 2012) and runs at 10–11 °C (Ministry of Agriculture of Georgia 2012).
| Main step | 2–3 daysSet[tenili-gi] | Drain and store on ash |
|---|---|---|
| Temperature | 10–11 °CSet[tenili-gi] | Drain and store on ash |
Stretched by hand in small portions into very fine threads, rinsed in a cheese-fat decoction and pressed into ceramic pots, where it is kept cool on wood ash.
The specification sets no milk heat treatment; the pots are kept at 10–11 °C.
Every number is labelled with how it is known. How this atlas is made
A 2023 study based on ethnographic literature and local accounts says tenili is now made in two ways, differing in milk fat, the liquid used for hand-working the curd and the ripening vessel. A second 2023 study describes a traditional process (skimmed milk, naturally acidified milk for coagulation and hot whey) and a non-traditional one (milk without skimming, home-made rennet, and cheese heads cut into hot water); both end with the same hand-stretching step.
