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Imeruli Cheese Making Recipe

Imeruli has a soft, springy texture with a slightly sour, salty taste. This is a “quick cheese” that matures in just one or two days. Handmade Imeruli is typically shaped as a flat 1-1.5” thick disc. This traditional cheese from west central Georgia is a fresh cheese that is usually enjoyed a day or so after it’s made. The flavor tends to be a bit more tangy than fresh cheese in America which is not surprising for a cheese that originated in the same area as the original Yogurts.
  • Yield3 pounds
  • AgingNone
  • Skill Levelbeginner
  • Author

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Basket Cheese Mold
  • Butter Muslin
  • Medium Draining Mat