Cheese · Geographical indication (Sakpatenti, no. 3) · Kakheti
Also labelled ჩოგი
A sheep's milk cheese from Summer pastures of Tusheti, Akhmeta municipality, Kakheti.
Chogi is a sheep's milk cheese made only from milk collected on the summer pastures of Tusheti, from sheep milked in July and August when the milk is richest. The curd is drained and left about 10 days to develop, then cut, crumbled and kneaded with salt and packed into a sheepskin sack. The specification gives it a butter-like consistency, a yellowish colour and a piquant taste and smell, with at least 50 percent fat in dry matter, at most 60 percent moisture and 2 to 4 percent salt. Tusheti belongs to Akhmeta municipality in Kakheti.
Made in: Summer pastures of Tusheti, Akhmeta municipality, Kakheti
Butter-like in consistency and yellowish, with a distinctive piquant taste and smell, per the Sakpatenti specification, which credits the herbs of alpine pastures at 1,500 to 3,000 metres for the flavour.
Wine and cheese
Chogi is butter-like, yellowish and piquant, with at least half fat in its dry matter. Amber Mtsvane Kakhuri from qvevri is full-bodied with medium tannin and medium to high acidity, enough lift to cut through the fat.
The grapes behind these winesMtsvane Kakhuri
Seasonal route from Alvani over the 72 km Abano Pass road to Omalo, in the area whose summer pastures supply chogi and Tushetian guda. georgia.travel gives late May to September as the open season, with the pass closed by heavy snow the rest of the year; Wikivoyage says May or June to October. A small shop in Omalo sells basics including bread and cheese.
Sunday-morning market in the village beside Tsnori, a 20-minute taxi ride from Sighnaghi. Wikivoyage lists cheeses among its fresh produce, meats, crafts, clothes, livestock and farm goods. The listing is undated, so confirm the market is running before a special trip.
Only from milk from the summer pastures of Tusheti, according to the Sakpatenti registration (geographical indication no. 3, 24 January 2012).
The specification describes a butter-like consistency and a yellowish colour, with a piquant taste and smell.
Same cheeseboard
Plan the trip
Tastings and tours where it is made, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: protection register, www.sakpatenti.gov.ge, ka.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.
