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French-Italian Cheesemaking Methods Used to Produce Cheese in Kakheti

Georgian family in Kakheti produces cheese which is made by using French-Italian cheesemaking techniques.

According to Levan Tsaguria, few years ago, he moved to the village Shalauri in Telavi region with his spouse, Sofio Gorgadze. However, cheese production wasn’t even planned back then. They decided to start thinking about it after they received a cow as a gift from their friend.

“We make cheese from cow and goat milk. We made it commercial since 2012. After we moved to the village, a friend of ours gave us a cow as a gift and that’s how me and my wife got interested in cheesemaking”- noted Tsaguria. 

Family produces 4 kinds of cheese at this stage: Bona cheese, Ashmelo, Shalo and Shalauri.  Shalauri is made with Italian cheese, Taleggio making methods and Ashmelo and Shalauri are produced with French cheesemaking techniques.

They produce 10 kilos of cheese per day which is not enough amounts to export it abroad, however, they are planning to expand the production in the near future and their cheese might be exported abroad.