Technology of the Georgian Artisanal Tenili Cheese – State of the Issue and Prospects of its Production

Different types of cheese have been made in Georgia since ancient times. Unique artisanal tenili cheese is made in Southern Georgia. There is no exact analogue of the tenili cheese in the world. The technology of tenili cheese making based on the study of ethnographic literature and description of local population is presented. Nowadays tenili cheese is made in two different ways. Main differences between them are fat content of used milk, liquid where hand processing of cheese mass is occurring, and utensil for ripening. The research confirmed necessity to study tenili cheese’s microbiological, chemical and sensory characteristics to evaluate significance and impact of each technological step on final product and to access consumer acceptance. Products with Geographical indication are in high demand and play an essential role in the regional development. Obtained results will disseminate awareness about tenili cheese not only in Georgia, but also in the world.