Georgia among top 10 countries on the World Cheese Map

Posted By : Georgian Tour/ 76

Georgian cheese has been listed among top 10 cheeses on the world cheese map. There exist thousands of different sorts of cheese that stand out for their wide range of flavors and various textures. Each country has its own method of cheese making and Georgia is no exception. Apart from delicious, hearty and spicy dishes, Georgia can boast a number of different sorts of cheeses that come from country’s different regions. Here we present three most famous and widespread types of Georgian cheese.

Although Georgia is a small country, it produces more than 250 types of cheese. This dairy product is so popular that there is one famous quote in Georgian “If you don’t have kveli (cheese in Georgian) at home, then you are dead”. Georgian supra (feast table) is unimaginable without Kveli, be it soft and tender Imeruli cheese from Georgia’s Imereti region or more rough and slightly sharp flavored Guda cheese from mountain region of eastern Georgia. The latter is usually made from sheep’s or cow’s milk and is aged in sack made from cheep’s skin for weeks. This method of cheese making was invented by the shepherds in the mountains of Georgia.

Imeruli Cheese, Guda Cheese, Guda cheese and Shoti (Georgian bread) And here we come to the queen of Georgian cheeses, Sulguni that originated from Georgia’s Samegrelo region (an area in the western part of the country). This type of cheese is soft, has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency. It is noteworthy that Sulguni is often compared to Italian Mozzarella, due to its texture and taste. Sulguni may be produced from normalized milk of cow, buffalo, or a mix of these milks. It is a “quick cheese” maturing in just one or two days. There exist two types of Sulguni cheese – an ordinary one and smoked Sulguni. According to the folk etymology, the name Sulguni comes from two Georgian words – suli (which means “soul”) and guli (which means “heart”). Georgians usually consume cheese with Mchadi (Georgian corn bread), Ghomi (corn meal) Shoti (Georgian bread baked in the clay oven) or bake Khachapuri (Cheese bread) from it. Among the very delicious cheeses in Georgia are: Sulguni Cheese and Smoked Sulguni Cheese.

 

Source: Georgianjournal.ge

Photo: Georgianjournal.ge

Georgian desserts to taste in winter

Posted By : Georgian Tour/ 70

Georgia offers a whole range of local dishes. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish, central Asian, Mongolian, Russian and Indian influences.

If you plan to spend winter in Georgia, you are recommended to taste top Georgian desserts. You will not be able to find the same taste elsewhere in the world.

Pelamushi is a Georgian dessert made with pressed and condensed grape juice, sugar, and flour. The liquid is gradually

heated until it thickens, and it is then poured into serving dishes, bowls, or various molds, in order to create attractive shapes. When fully chilled, pelamushi is ready to be served, and it is recommended to garnish it with various nuts and seeds.

Churchkhela is a traditional Georgian candy that is shaped into a sausage. It originated from the Caucasus region. This candy is made by dipping a long string of nuts (usually walnut halves) in concentrated grape juice, then leaving the concoction to dry. It is quite healthy and so nutritious that it was even carried by Georgian warriors on their long journeys in the past. Although walnuts are mostly used in the preparation of churchkhela, they can be replaced by almonds, hazelnuts, or raisins.

Tklapi is a unique Georgian dessert consisting of cooked fruit puree that is poured on a tray in a very thin layer and left to dry in the sun for a few days. It is typically prepared with fruits such as wild plums, pears, mulberry, figs, or apples. Visually, this healthy treat looks like a piece of leather. Tklapi can be consumed on its own or used in soups and stews.

Gozinaki is a traditional Georgian dessert with a crunchy texture, made with honey-fried, caramelized nuts such as walnuts, almonds, and hazelnuts. This sweet treat is often cut into diamond shapes, and it is traditionally consumed at Christmas and New Year.

 

Source: Georgianjournal.ge

Batumi to Host International Rural Tourism Conference

Posted By : Georgian Tour/ 211

The second International Conference of Rural Tourism will be held in Batumi on October 19-20. The main topic of the conference will be “Rural Tourism as Business”.

The conference will present presentations, reports and seminars by invited Georgian and foreign experts, and introductory practical visits will be arranged on tourist routes throughout the Adjara region.

The topics of the Conference include:

Village and village life as a tourist product, business and source of income;

Innovative services and tourist products to maintain rural / village authenticity in parallel with innovative services;

Rural tourism development prospects and challenges in the Adjara region/tourist infrastructure in rural areas;

General standards of rural tourism (service standards, types of family guest houses, etc.);

Georgian hospitality and hospitality as a business;

State programs in rural tourism development in Georgia and other countries;

Competition in rural tourism, positive and negative impacts and sides of the competition;

Attracting tourists in rural areas and advertising.

The conference will be attended by the owners of family guest houses, tourist agencies, the representatives of the different fields of rural and eco-tourism, as well as the representatives of governmental and non-governmental organizations.

“In the Adjara region, rural tourism is at the initial stage of development, so it is important for us to get acquainted with the international experience and successful business examples of rural tourism.

“Although the locals of Adjara region have started to actively engage in tourism sphere and the number of the providers of family guest houses and other tourist services is significantly increasing, there is still a lot of work in the direction of tourism business development,”  said Tinatin Zoidze, Director of Tourism Products Development Agency of Ajara Tourism Department. “Accordingly, we need to get acquainted with other people’s experiences and use it in practice. This is the main goal of our conference and I think that we will have interesting speakers this year, too.”