Originally in Georgia they use some sort of home-made unsalted cheese (Imereti-style) which is close to Mozzarella or Ricotta in the way it's made. It's not as fresh as Mascarpone but more pressed than cottage cheese.
The good thing is that you can experiment with the cheeses of your preference. I would take any cheese that melts well and holds together. Normally I take Adyg cheese (again, close to the above cheese recipe-wise) and Gauda. You can add Cheddar or similar cheese.
you can try it, but it's not going to be exactly Georgian. Georgian cheese is very diffrent from American, French, Italain, etc. Its like comparing apples and oranges (only blue cheese is close to one of the Georgian cheese). There are all kinds of cheese in Georgia, and every cheese bread requires a specific cheese.
Thank you for this video. I have been wanting to making this. It looks so delicious. What other cheese do you recommend with the mozzarella?
pb4ugo012 3 months ago
@pb4ugo012
Originally in Georgia they use some sort of home-made unsalted cheese (Imereti-style) which is close to Mozzarella or Ricotta in the way it's made. It's not as fresh as Mascarpone but more pressed than cottage cheese.
The good thing is that you can experiment with the cheeses of your preference. I would take any cheese that melts well and holds together. Normally I take Adyg cheese (again, close to the above cheese recipe-wise) and Gauda. You can add Cheddar or similar cheese.
jcrnda 3 months ago
@jcrnda
Thank you. I used mozzarella and asiago, and it was very good. Loved it. :)
pb4ugo012 2 months ago
@pb4ugo012
you can try it, but it's not going to be exactly Georgian. Georgian cheese is very diffrent from American, French, Italain, etc. Its like comparing apples and oranges (only blue cheese is close to one of the Georgian cheese). There are all kinds of cheese in Georgia, and every cheese bread requires a specific cheese.
pgthinker007 2 months ago
thanks...yammy very nice the dough smoth and soft...
rakhello 4 months ago