Distinctive Features
Kalti cheese typically forms into medium-sized wheels or blocks. Its rind is natural, often slightly oily, and develops a pale yellow to light brown hue during aging. The interior paste is firm and dense, showing few if any eyes or holes.
The texture is crumbly yet smooth, breaking apart cleanly when cut. It has a low humidity content, contributing to its excellent shelf life. The flavor is intensely salty with pronounced savory and tangy notes derived from its brining process.
Cheese Varieties
Traditional Kalti uses pure sheep’s milk, prized for its rich fat content. Some modern producers blend in cow’s milk for a milder, more accessible product. The aging period also creates varieties, from young (three months) to well-aged (over one year).
Regional variations exist across different parts of Georgia. Mountainous areas produce a more robust, saltier version. Valley dairies often yield a slightly creamier, less intense Kalti cheese. Each locale maintains its distinct brining techniques.
History and Traditions
Kalti cheese originates from the pastoral traditions of the Georgian highlands. Shepherds developed this cheese as a way to preserve milk through long winters. It became a vital source of protein and fat in the local diet.
The region is also famous for its wine production, creating a natural pairing culture. Georgian feasts, known as supra, always feature Kalti alongside bread and wine. This cheese symbolizes hospitality and resilience in Georgian culture.
Production Process
Producers heat sheep’s milk to about 32 degrees Celsius. They add animal rennet to coagulate the milk into curds. The curds are then cut, drained, and pressed into molds to form the cheese.
The pressed cheese undergoes brining in a saltwater solution for several weeks. This step imparts the characteristic salty flavor and acts as a preservative. Finally, the cheese is aged in cool, humid caves or cellars for three to twelve months.
Wine or Beverage Pairings
Traditional Georgian amber wines like Rkatsiteli complement Kalti’s saltiness. Their oxidative style and tannic structure balance the cheese’s richness. Saperavi, a bold red wine, also pairs well with aged Kalti.
For beer lovers, a malty bock or amber ale contrasts the saltiness. Non-alcoholic options include mineral-rich sparkling water or slightly sweet apple cider. These beverages cleanse the palate between bites.
Suitable Fruit and Vegetables
Fresh, juicy tomatoes offset Kalti’s saltiness with their acidity. Crisp cucumbers provide a refreshing, hydrating contrast. Sweet grapes or figs balance the savory notes with natural sugar.
Pickled vegetables like peppers or green tomatoes enhance its tangy profile. Walnuts, a Georgian staple, add crunch and earthy richness. Fresh herbs such as cilantro or parsley bring brightness.
Suitable Meat and Fish dishes
Kalti cheese grated over khinkali (Georgian dumplings) adds depth. It melts beautifully into grilled meat dishes like shashlik. The cheese’s saltiness seasons roasted chicken or lamb.
Flaky white fish baked with Kalti and herbs makes a simple yet elegant dish. It can be stuffed into trout or other freshwater fish common in Georgia. Crumbled Kalti also works well in meatball mixtures.
Presentation
Remove Kalti from the refrigerator one hour before serving. Serve it at room temperature, around 18 to 20 degrees Celsius, to maximize its aroma and flavor. Present it on a wooden board or slate plate for a rustic feel.
Arrange chunks or slices alongside accompaniments like bread and fruit. Use a sturdy cheese knife for cutting and serving. Provide small forks or cheese picks for guests to easily enjoy the cheese.
Recipe Ideas
Kalti and Herb Khachapuri
This twist on the classic Georgian cheese bread highlights Kalti’s salty character. The firm cheese melts well and holds its shape inside the dough. Fresh herbs like dill and parsley cut through the richness.
Khachapuri is a beloved street food and home comfort dish across Georgia. Using Kalti adds an authentic, robust flavor compared to milder cheeses. Serve it warm for the best texture and taste experience.
- 500 grams all-purpose flour
- 300 grams grated Kalti cheese
- 200 grams ricotta or cottage cheese
- 1 egg
- 50 grams butter
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 250 milliliters warm milk
- 7 grams dry yeast
- Dissolve yeast in warm milk and let sit for 10 minutes.
- Mix flour and salt in a large bowl. Add yeast mixture, egg, and melted butter. Knead into a smooth dough. Cover and let rise for 1 hour.
- Combine grated Kalti, ricotta, and dill in a bowl.
- Divide dough into two portions. Roll each into a circle. Place cheese mixture in the center. Gather edges and pinch to seal.
- Flatten gently into a disk. Bake at 200 degrees Celsius for 20-25 minutes until golden.
Baked Eggplant with Kalti Cheese
This dish showcases Kalti’s melting qualities and salty punch. Eggplant’s creamy texture absorbs the cheese’s flavor beautifully. It is a popular vegetarian main course in Georgian households.
The recipe uses simple, fresh ingredients typical of Georgian cuisine. Baking allows the flavors to meld together perfectly. It makes an excellent side dish or light lunch option.
- 2 large eggplants
- 200 grams Kalti cheese, grated
- 2 tomatoes, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- Preheat oven to 190 degrees Celsius. Slice eggplants lengthwise into 1 cm thick slices.
- Brush with olive oil and bake for 15 minutes until softened.
- Sauté onion and garlic until translucent. Layer eggplant slices in a baking dish.
- Top with onion mixture, tomato slices, and grated Kalti cheese. Sprinkle with basil, salt, and pepper.
- Bake for 20 minutes until cheese is melted and bubbly. Serve hot.
Similar Cheeses and Alternatives
Feta cheese shares a similar salty and briny profile with Kalti. However, feta is usually softer and more moist due to its storage in brine. Bulgarian sirene or Turkish beyaz peynir also offer comparable salty, crumbly textures.
For a less salty alternative, try aged Greek kefalotyri or Italian pecorino sardo. These cheeses provide a firm texture and sharp flavor without the intense saltiness. Each can be used similarly in cooking or as a table cheese.