When it comes to traditional cheeses, Georgia, the country located at the crossroads of Europe and Asia, has a rich and diverse offering. From the salty and crumbly Sulguni to the smooth and creamy Imeruli, Georgian cheese is as varied as it is delicious. However, there are concerns that the tradition of Georgian cheese-making may be disappearing. In this article, we will explore the history and current state of Georgian cheese-making, and what steps are being taken to preserve this important tradition.
The history of Georgian cheese-making can be traced back to ancient times. The country has a long history of sheep and goat herding, and the tradition of making cheese from their milk has been passed down for generations. In fact, the Georgian word for cheese, “imeretian,” is believed to be one of the oldest words for cheese in any language.
However, in recent years, there have been concerns that the tradition of Georgian cheese-making is disappearing. This is due to a number of factors, including the industrialization of the dairy industry, the decreased availability of traditional cheeses, and a lack of interest among young people in learning the traditional methods of cheese-making.
One of the main issues facing Georgian cheese-making is the industrialization of the dairy industry. Large-scale dairy farms and factories have replaced small, family-run farms, resulting in a decrease in the production of traditional cheeses. This has led to a decrease in the availability of traditional cheeses, both within the country and internationally.
Another issue is the lack of interest among young people in learning the traditional methods of cheese-making. As the older generation of cheese-makers retire, there is a lack of new people entering the field to carry on the tradition. This is a problem not only in Georgia but in many other countries where traditional crafts and skills are being lost.
Despite these challenges, there are steps being taken to preserve the tradition of Georgian cheese-making. One of the most important steps is the promotion of traditional cheeses and cheese-making methods. This includes promoting traditional cheeses at farmers’ markets and other local food events, as well as through educational programs and workshops.
Another step being taken is the development of a certification system for traditional Georgian cheeses. This certification system, similar to the ones used for other traditional foods like champagne and Parma ham, will help to protect and promote traditional cheeses, and ensure that consumers are getting a genuine traditional product.
Efforts to promote and protect traditional Georgian cheeses are also being made by local and international organizations. These organizations are working to develop sustainable and profitable markets for traditional cheeses, as well as providing training and support for traditional cheese-makers.
In addition, there are also initiatives to preserve and promote the traditional methods of cheese-making, such as teaching traditional cheese-making techniques to young people, and preserving the knowledge and skills of the older generation of cheese-makers through documentation and training programs.
In conclusion, Georgian cheese-making is an important tradition that is facing a number of challenges. However, there are steps being taken to preserve this tradition, including promoting traditional cheeses, developing a certification system, and providing training and support for traditional cheese-makers. The efforts of these organizations and individuals are crucial to ensure that the tradition of Georgian cheese-making will be passed down to future generations. It’s important to support and promote traditional Georgian cheeses, not only for the preservation of the tradition but also for the delicious and unique flavors that they offer.
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