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Cheese from Georgia, Imereti
Cow milk, with up to 20 % buffalo or goat milk, is set at 32–34 °C. The grains are stirred 20–25 minutes, 30 % of the whey is drawn off and the curd is warmed a second time to 37–41 °C. The curd presses under its own weight in forms for 3–4 hours, goes into brine at 8–12 °C and can be sold a day later.
| Cow milk, with up to 20 % buffalo or goat milk | [uk-imeruli] |
| Brine | [uk-imeruli] |
Total time across the recorded steps: 3.5 h – 4.7 h
What changes: The milk sets at 32–34 °C into curd grains
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
Cow milk, with up to 20 % buffalo or goat milk, is set at 32–34 °C. The grains are stirred 20–25 minutes, 30 % of the whey is drawn off and the curd is warmed a second time to 37–41 °C. The curd presses under its own weight in forms for 3–4 hours, goes into brine at 8–12 °C and can be sold a day later. Made in 5 steps over 3.5 h – 4.7 h. The longest step, fill forms and self-press, takes 3–4 h (Ministry of Agriculture of Georgia 2012).
| Main step | 3–4 hSet[uk-imeruli] | Fill forms and self-press |
|---|---|---|
| Temperature | 32–34 °CSet[uk-imeruli] | Set the milk |
Unlike feta-type cheeses it can be sold a day after brining, not ripened for months. The curd is warmed a second time to 37–41 °C, and part of the whey is drawn off before shaping.
A fresh, briefly brined cheese with up to 52 % moisture. The specification advises not keeping it on the farm for more than 7 days, and it gives no milk heat treatment. For a sense of the hazards of white cheese sold in open markets, a 2003 survey of 60 samples of Lori, an Armenian cheese, in Yerevan found E. coli O157:H7 and Listeria monocytogenes in 2 samples each. If the milk is raw, ANSES tells pregnant women, young children, people over 65 and people with weak immunity to avoid such cheese, apart from cooked pressed kinds such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
Registered as a geographical indication in 2012. The specification let the name be used until 1 January 2021 for the same cheese made elsewhere in Georgia; after that date cheese made outside Imereti can be named Akhali kveli, Chkinti kveli or another name.
