🧑🤝🧑 Georgians
Also known as: Kartvelians
Kartvelian people, the main population of Georgia in the South Caucasus; everyday matsoni and khachapuri cheeses, and qvevri wine at the feast.
Georgians are a Kartvelian people, the main population of Georgia in the South Caucasus. Their mountainous country has long herding traditions: cows, water buffalo, sheep and goats graze in the valleys and on high summer pastures. Dairy is an everyday part of Georgian cuisine.
Matsoni, a thick sour milk, is eaten for breakfast with honey or bread, added to soups and sauces, and considered light, wholesome food. The starter is passed from batch to batch, and studies show that the microbial makeup of homemade matsoni varies from area to area. Matsoni is shared by Georgia and Armenia.
Georgia is also known for its cheeses: brined Imeruli and sulguni are the basis of khachapuri, cheese-filled breads. In the mountains of Tusheti, an aged sheep’s cheese called guda is made in sheepskins. Bread, cheese and herbs are the usual start of a Georgian feast.
How it connects to milk
🧑🤝🧑 Georgians ← among ← 🧀 Matsoni → made from → 🥛 Milk
Links
- Where they live
- 🌍 Caucasus
- Traditional products
- 🧀 Matsoni
- Traditions
- 🧀 Sulguni, 🍷 Wine, 🍇 Pomace spirits, 🥃 Chacha, 🥃 Georgian brandy
- Wine and milk
- 🍷 Qvevri, 🍷 Georgian supra, 🍷 Tamada, 🍷 Rtveli
- Traditions of this people
- 🏛️ Ancient Georgian traditional Qvevri wine-making method, 🍷 Georgian supra, 🍷 Rtveli
Frequently asked questions
What is matsoni?
A thick sour milk traditional in Georgia and Armenia; it is eaten for breakfast and used in cooking.
What cheese is used in khachapuri?
Most often Imeruli or sulguni, brined cheeses made from cow’s or buffalo milk.
What is the difference between matsoni and yogurt?
They are related products; matsoni is made with local starters, and its taste depends on the area.
What to read next
- 🍷 Georgian supra — A big Georgian feast with long toasts over wine.
- 🍷 Wine — A drink made from fresh grapes or grape must by alcoholic fermentation.
- 🍷 Qvevri — A huge Georgian clay vessel buried in the ground, where wine ferments and matures.
- 🍷 Tamada — The host of a feast who gives toasts and keeps order.
- 🍇 Pomace spirits — Pomace spirits are made from grape skins, seeds and stems left after pressing: grappa, marc, orujo, tsipouro. At least 37.5% ABV, never flavoured; a name with a place guarantees origin.
Similar
🧑🤝🧑 Armenians · 🧑🤝🧑 Karachays and Balkars · 🧑🤝🧑 Lebanese · 🧑🤝🧑 Greeks · 🧑🤝🧑 Italians
ℹ️ This page describes the people only through food: what they grow and make, and which foods and drinks matter in their traditions. History, language, religion and other parts of the culture are not covered here.
What it includes
- Traditional products