12 recipes using cheese — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 12 georgian cheese recipes are ready in about 55 minutes on average, with 320–780 kcal per serving, and 25% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with cheese, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are baking, boiling and frying.
A concentrated hit of savoury, salty richness used to melt, gratinate, crumble or finish a dish. In this collection it's most often cooked with fine sea salt, butter, instant yeast, eggs, all-purpose flour and fine cornmeal. The dishes here span georgian classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Adjarian Khachapuri is the highest-rated dish in this collection at 4.9★ from 1,450 ratings.
Georgia's most iconic dish — a boat-shaped bread filled with bubbling melted sulguni cheese, topped with a raw egg and a knob of butter. Broken into strips and dipped.
Boat-shaped Georgian cheese bread crowned with a molten egg yolk and butter — tear the crust, swirl it into the filling, and dip.
Georgian Festival Lemon Herb Flatbread brings georgian flavor to a practical flatbread built with flatbread dough, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Boat-shaped yeasted bread filled with molten cheese and topped with a raw egg yolk and butter, stirred together at the table.
A round, flat yeasted bread stuffed with a filling of tangy Imeretian cheese, baked until golden with a soft, cheesy interior.
A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.
A dense, cheese-studded cornmeal flatbread from Georgia's mountainous Svaneti region, pan-fried until golden and slightly crisp.
Thick, smooth cornmeal porridge simmered until spoonable, traditionally served alongside sulguni cheese, a staple from Georgia's western Samegrelo region.
Layers of boiled pasta sheets baked with butter and cheese into a rich, tender casserole, the indulgent Georgian pastry known as achma.
Crisp cornmeal pancakes in the style of Georgian mchadi, pan-fried in butter and served with tangy sour cream.
A rich, layered Georgian cheese casserole built from pasta sheets, melted sulguni-style cheese and a garlicky butter finish.
A stretchy, garlicky cornmeal pudding in the style of Georgian elarji, made with cheese melted directly into the polenta.
Buy in blocks and grate fresh — pre-shredded cheese is coated with anti-caking starch that hampers melting. Match the cheese to the job: good melters (mozzarella, gruyère) versus crumblers (feta, parmesan).
Let cheese come to room temperature for the fullest flavour. Add delicate cheeses off the heat to stop them splitting; build a smooth sauce with a roux or a starch.
A calcium- and protein-rich food; it is also high in saturated fat and sodium, so a little sharp cheese goes a long way.
Most of these 12 Georgian cheese recipes are ready in around 55 minutes from start to finish. The quickest, Georgian Corn Pancakes (Mchadi-Style), takes about 35 minutes, while the slower-cooked dishes run up to 110 minutes.
Across this collection they range from about 320 to 780 kcal per serving, averaging 508 kcal — Georgian Chvishtari (Cornmeal Bread with Cheese) is the lightest option at 320 kcal.
Georgian Chvishtari (Cornmeal Bread with Cheese) is a great place to start — it's rated easy and comes together in about 45 minutes. 25% of the recipes here are beginner-friendly.
In these recipes, cheese is most often paired with fine sea salt, butter, instant yeast, eggs, all-purpose flour and fine cornmeal. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
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