Distinctive Features
Imeruli cheese typically comes in a round, flat wheel shape. It has a pure white color and a smooth, slightly shiny surface. The texture is semi-soft and pleasantly elastic, often described as squeaky when fresh. It contains a moderate level of humidity, making it moist but not wet. The rind is thin and edible, formed during its brief brining process. Its flavor profile is mild, salty, and lactic, with a clean, milky finish.
The cheese is made primarily from cow’s milk, though sometimes a mix with sheep’s or goat’s milk is used. It has a relatively low fat in dry matter content, usually around 40-45%. This contributes to its light and fresh character. The cheese does not undergo a long aging process, which preserves its gentle flavor and soft consistency. Its simplicity is its greatest strength, offering a pure, unadulterated dairy taste.
Cheese Varieties
Traditional Imeruli is the most common variety, made with pure cow’s milk. It is produced across the Imereti region and consumed throughout Georgia. Some artisanal producers create versions with added milk from local sheep or goats. This alters the flavor slightly, introducing a subtle gaminess and tang.
Another variety includes Imeruli made with unpasteurized milk for a more complex flavor. Smoked Imeruli is also available, where the cheese is lightly smoked over natural woods. This process gives it a golden hue and a distinctive smoky aroma. These variations remain true to the cheese’s essential character while offering different taste experiences.
History and Traditions
Imeruli cheese originates from the Imereti region in western Georgia. It has been a fundamental part of the local diet for centuries. Georgian cuisine relies heavily on cheese, and Imeruli is one of its most beloved types. The cheese is traditionally made in village homes and small-scale dairy farms. It reflects the pastoral traditions of the region’s highlands.
The Imereti region is also famous for its wine production, using ancient qvevri methods. Other regional specialties include walnut-based sauces like satsivi and cornmeal bread called mchadi. Imeruli cheese is central to the Georgian supra, a traditional feast. At a supra, a tamada (toastmaster) leads the ceremony, and cheese is always present on the table. It symbolizes hospitality and generosity, core values in Georgian culture.
Production Process
The production of Imeruli cheese begins with fresh, warm cow’s milk. The milk is heated gently and then coagulated using rennet or a natural lactic starter. The resulting curds are cut into small pieces to release whey. The curds are then gathered and placed into molds, which give the cheese its characteristic round, flat shape.
After molding, the cheese is pressed lightly to remove excess whey. It is then submerged in a brine solution for several hours to days. This brining step is crucial for developing its salty flavor and preserving it. The cheese is not aged for long; it is typically consumed within days or weeks of production. This fresh cheese-making process ensures a product that is simple, pure, and delicious.
Wine or Beverage Pairings
Imeruli cheese pairs beautifully with Georgian white wines. A classic choice is a dry, amber wine made in a qvevri, like Tsolikouri or Krakhuna from Imereti. These wines have enough acidity and structure to complement the cheese’s saltiness. Young, fresh red wines from Georgia, such as a light Saperavi, also work well.
Beyond wine, Imeruli is excellent with local Georgian beers. A light lager or pilsner cleanses the palate between bites. For a non-alcoholic option, try pairing it with tan, a traditional salty yogurt drink. Mineral water highlights the cheese’s clean, milky flavors without overpowering them. International pairings include unoaked Chardonnay or a crisp Sauvignon Blanc.
Suitable Fruit and Vegetables
Fresh tomatoes and cucumbers are classic companions for Imeruli cheese. Their juicy, crisp texture contrasts nicely with the cheese’s elasticity. Leafy greens like parsley, cilantro, and tarragon add a fresh, herbal note. Bell peppers and radishes provide a pleasant crunch and slight peppery heat.
Seasonal fruits like grapes and apples offer a sweet counterpoint to the saltiness. Watermelon is a popular summer pairing in Georgia, creating a refreshing combination. Pomegranate seeds add a burst of tartness and color. Grilled vegetables such as eggplant and zucchini work wonderfully in cooked dishes featuring Imeruli.
Suitable Meat and Fish dishes
Imeruli cheese is often used as a filling in khachapuri, a cheese-filled bread. It melts beautifully inside pastry or dough. Grilled chicken or pork dishes benefit from a side of fresh Imeruli salad. The cheese’s mildness balances the savory flavors of the meat.
In traditional Georgian cuisine, it is served alongside boiled or fried potatoes with herbs. It can also be crumbled over bean stews like lobio for added richness. While not typically paired with strong fish, it can be enjoyed with lightly smoked trout. The cheese’s versatility makes it suitable for many meat-based meals.
Presentation
Remove Imeruli cheese from the refrigerator about 30 minutes before serving. This allows it to reach the ideal temperature of around 18-20°C. Serve it on a simple wooden board or a slate plate to showcase its white color. Arrange whole wedges or slices fanned out for easy access.
Use a sharp cheese knife for cutting and a separate serving knife for guests. Pair it with bread, fresh vegetables, and fruits on the same platter. For a traditional Georgian presentation, include fresh herbs like purple basil. Always ensure the cheese is the star of the platter, with accompaniments that enhance its flavor.
Recipe Ideas
Classic Imeretian Khachapuri
Khachapuri is arguably Georgia’s national dish, and the Imeretian version is one of the most beloved. This cheese-filled bread is a staple in every Georgian household and bakery. Using Imeruli cheese ensures an authentic, stringy, and flavorful filling. It is best served warm, straight from the oven.
The dough is a simple yeast-based bread, soft and slightly chewy. The filling is a mixture of grated Imeruli cheese, sometimes with an egg added for binding. This dish is perfect for sharing at a family table or as a centerpiece for a feast. It represents the heart of Georgian comfort food.
- 500 g all-purpose flour
- 7 g dry yeast
- 1 tsp sugar
- 1 tsp salt
- 250 ml warm milk
- 1 egg, plus one for brushing
- 50 g butter, melted
- 600 g Imeruli cheese, grated
- Activate yeast with sugar in warm milk. Let sit for 10 minutes until frothy.
- Mix flour and salt in a large bowl. Make a well and add the yeast mixture, egg, and melted butter.
- Knead into a smooth, elastic dough. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 200°C. Punch down dough and divide into two equal parts.
- Roll each part into a circle. Place grated cheese in the center of one circle.
- Place the second circle on top and seal the edges well.
- Brush the top with beaten egg. Bake for 25-30 minutes until golden brown.
- Serve immediately, cut into wedges.
Imeruli Cheese and Tomato Salad
This fresh salad highlights the simplicity and quality of Imeruli cheese. It is a common starter or side dish on Georgian tables, especially in summer. The combination of ripe tomatoes, onions, and fresh cheese is refreshing and satisfying. It requires no cooking and comes together in minutes.
The key is using the best, ripest tomatoes you can find. The Imeruli cheese is torn or sliced into generous pieces. A dressing of sunflower oil and vinegar is traditional, but olive oil works well too. Fresh herbs like cilantro and parsley are essential for an authentic flavor.
- 400 g Imeruli cheese
- 4 large ripe tomatoes
- 1 red onion, thinly sliced
- Handful of fresh cilantro, chopped
- Handful of fresh parsley, chopped
- 3 tbsp sunflower oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Slice the tomatoes and arrange them on a serving platter.
- Slice or tear the Imeruli cheese and distribute it over the tomatoes.
- Scatter the sliced red onion over the top.
- In a small bowl, whisk together the sunflower oil, vinegar, salt, and pepper.
- Drizzle the dressing over the salad.
- Garnish generously with the chopped cilantro and parsley.
- Serve immediately at room temperature.
Similar Cheeses and Alternatives
Imeruli cheese is most similar to other fresh, brined cheeses like Greek Feta and Bulgarian Sirene. However, Imeruli is typically less salty and has a more elastic, stringy texture when melted. Sulguni, another Georgian cheese, is also a brined cheese but is smoked and has a stronger, tangier flavor. Mozzarella can be a substitute in recipes requiring meltability, though it lacks the salty brine characteristic.
For a closer alternative, look for Turkish Beyaz Peynir or Armenian Chanakh. These cheeses share a similar production method and fresh, salty profile. Halloumi from Cyprus offers a similar grilling quality but has a firmer texture and minty note. When Imeruli is unavailable, a mix of fresh mozzarella and a mild feta can approximate its flavor and melting properties in cooking.
Imeruli cheese: Questions and answers
What are good pairings for Imeruli cheese?
Imeruli cheese pairs beautifully with Georgian amber wines like Tsolikouri. Serve it with fresh tomatoes, cucumbers, and herbs for a classic combination. It also complements crusty bread and mild fruits like grapes for a balanced cheese board.
What are good substitutes for Imeruli cheese?
Fresh mozzarella works well when you need Imeruli cheese’s melting quality. For salads, a mild feta can substitute though it’s saltier. Sulguni cheese is the closest Georgian alternative with similar texture and brining method.
Is Imeruli cheese safe for everyone to eat?
Imeruli cheese is generally safe when made from pasteurized milk and properly stored. Those with lactose intolerance should consume it in moderation as it contains lactose. Pregnant women should verify it’s made from pasteurized milk before consumption.
What is the shelf life of Imeruli cheese?
When properly stored in brine and refrigerated, Imeruli cheese typically lasts 2-3 weeks. Always check for any off smells, discoloration, or mold before consuming. The brine helps preserve it, but consume it relatively quickly for the best texture and flavor.
Where can I buy authentic Imeruli cheese?
Look for Imeruli cheese at specialty food stores, Eastern European markets, or online retailers specializing in Georgian products. Check the label to ensure it’s imported from Georgia for authenticity. Some local cheesemongers might also carry similar fresh brined cheeses.
What is the proper way to cut Imeruli cheese?
Use a sharp, non-serrated knife to slice Imeruli cheese into wedges or cubes. Cut against the wheel’s natural shape for even portions that maintain its texture. For serving, provide a separate knife to prevent the cheese from becoming sticky and messy.
How is Imeruli cheese best eaten?
Imeruli cheese is delicious eaten fresh, torn over a tomato and cucumber salad. It can be baked into breads like khachapuri where it becomes wonderfully stringy. Enjoy it with fresh herbs and a drizzle of sunflower oil for an authentic Georgian experience.
Does Imeruli cheese need to be cooled?
Yes, Imeruli cheese must be refrigerated to maintain its freshness and safety. Store it in the coldest part of your fridge, ideally between 2°C and 4°C. Remove it about 30 minutes before serving to let it reach room temperature for the best flavor.
What is the best way to store Imeruli cheese?
Keep Imeruli cheese submerged in its original brine inside an airtight container. Store it in the refrigerator at a temperature between 2°C and 4°C. Always use a clean utensil to remove the cheese to prevent contamination and spoilage.
How should I use Imeruli cheese?
Imeruli cheese is perfect for melting into traditional dishes like khachapuri. You can also crumble it fresh over salads or bean stews for a creamy texture. Its mild flavor makes it a versatile ingredient for both hot and cold recipes.