Tagliere di Formaggi Georgiani

The Tagliere di Formaggi Georgiani, or Georgian cheese platter, is a culinary showcase of the country’s ancient dairy tradition, which dates back to at least the Bronze Age. Key ingredients include sulguni (a brined, elastic cheese from Samegrelo), imeruli (a fresh, mild curd cheese from Imereti), guda (a tangy sheep’s-milk cheese aged in a sheep stomach), and tenili (a salty, shredded cheese from Meskheti). Accompaniments typically feature tkemali (sour plum sauce), walnut paste, fresh herbs, honey, and local flatbreads like shoti.

A great version is distinguished by the freshness and quality of the cheeses—each should have its own texture and flavor profile, from the squeaky sulguni to the crumbly guda—and by the harmony of savory, salty, sweet, and tangy elements. Regional variations reflect Georgia’s diverse microclimates: in the mountains of Racha, guda develops a sharper taste; in the lowlands of Kakheti, softer cow’s-milk cheeses dominate. At Sulico in Tbilisi, highlighted by the guide *Sentieri Golosi*, the platter exemplifies this art, featuring a rotating selection of artisanal cheeses paired with house-made condiments that respect local tradition.