"... From the Svaneti region deep in the Caucasus Mountains to the Samtskhe-Javakheti region to the south (and beyond), these are some of the more popular artisanal cheeses that are being re-introduced in Georgia (pictured clockwise, from top left):
Tenili: A cow cheese from the Samtskhe-Javakheti region, with a fresh and somewhat salty taste, tenili is unique to Georgia and is made by hand pulling warm curds into long strings.
Guda: While most Georgians know the factory version of this cheese, this artisanal variation is made following traditional methods in the Tusheti region where it is aged for six months. It’s very salty and flavourful.
Narchvi: Made in the alpine Svaneti region where it is placed in a small wooden “tower” and pressed over three months by stones, this is a soft cheese with a buttery texture and surprisingly strong taste.
Dambalkhacho: This dry mould cheese is made in the Mtskheta-Mtianeti region north of Tbilisi from cows’ milk and has mild, somewhat tart flavour..."
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