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Geographical Indications registered in Georgia

CHACHA

CHURCHKHELA

CHOGI

MATSONI

TENILI

KARTULI KVELI

ACHARULI CHLECHILI

MESKHURI CHECHILI

MEGRULI SULGUNI

 SULGUNI

SVANURI SULGUNI

KOBI

GUDA

TUSHURI GUDA

IMERULI KVELI

DAMBALKHACHO

 

NUMBER OF REGISTRATION: 1

DATE OF REGISTRATION: 2011.12.13

GEOGRAPHICAL INDICATION:  CHACHA

 

PRODUCT NAME FOR WHICH THE  REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 33 – Spirit produced from grapes.

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159  Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

1. CHACHA is the Georgian traditional spirit – spirit from “Chacha” (peels and pits of grapes).

2. Organoleptically CHACHA is a transparent and colorless liquid, which has a finely expressed specific aroma

    and taste. The finished product of CHACHA can have the straw color or no color.

3. A content of the volatile substances must not be less than 1.4 g in 1 liter of absolute alcohol.

4. Alcoholic content by volume in CHACHA which is ready for realization must not be less than 40 %.

 

GRAPE VARIETIES AND QUALITY:

It is allowed to use only those grape varieties, which are permissible for wine making and which grow in the zones

and sub-zones for CHACHA producing areas, listed above.  

The grape used for CHACHA must meet all requirements which are established for the grapes for wine making.

 

DISTILLATION PROCESS AND THE END PRODUCT

Georgian spirit  – CHACHA is obtained by fermentation, from pressed and non-pressed grape, by distillation directly from water steam or by adding water therein. It is admissible to add wine of sediment therein.

Also it is admissible to distil the spirit-water solution, obtained by taking out the extract from CHACHA and/or second time distillation thereof, in a way described above. The spirit content must not be more than 75 volume percent in the received distillate.

It is permitted to aromatize CHACHA by natural aromas for improving its taste qualities. Adding of aroma must be indicated on the product or must be mentioned on the label of CHACHA. 

IT IS PERMITTED  to produce CHACHA in oak or other wood vessels of various sizes, or by holding it with timber wood.

 

PROHIBITED OPERATIONS AND SUBSTANCES:

It is not permitted to add another spirit except CHACHA spirit. It is also prohibited to increase artificially sugar and/or spirit content.

 

GEOGRAPHICAL AREA OF PRODUCTION:

1. The grape specified for CHACHA production must be obtained from the vineyards of the following zones and sub-zones of Georgia:

  • ƒKakheti
  • Lechkhumi
  • ƒKartli
  • Guria
  • ƒMeskheti
  • Samegrelo
  • ƒImereti
  • Abkhazia
  • ƒRacha
  • Achara

2. Distillation, production of the end product and bottling of f CHACHA is admissible beyond the vineyard zones,  but only within the territory of Georgia.

 

 

  

NUMBER OF REGISTRATION: 2

DATE OF REGISTRATION: 2011.12.13

GEOGRAPHICAL INDICATION:  CHURCHKHELA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 –  Walnuts, hazelnuts, almonds, cleaned pumpkin seeds or pieces thereof and/or various dried fruit stringed on a thread and lowered down into condensed grape or mulberry juice for several times.

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159  Tbilisi (GE)

 

SPECIAL FEATURES AND METHOD OF PRODUCTION 

DESCRIPTION OF THE END PRODUCT AND RAW MATERIAL:

Georgian traditional sweet - CHURCHKHELA is made  from walnuts, hazelnuts,  almonds, cleaned pumpkin seeds or pieces thereof and/or various dried fruit stringed on a thread and lowered down into condensed grape or mulberry juice for several times.

FORM:

The length of standard CHURCHKHELA is 20-35 cm., diameter is 1.5-4 cm. The production of

CHURCHKHELA with non-standard length is also admissible.

 

ORGANOLEPTIC CHARACTERISTICS:

The condensed dry juice and relevant raw material has a typical, pleasant sweet taste; consistency is soft, dense and elastic.

 

PRODUCTION OF THE CONDENSED JUICE AND CHURCHKHELA:

The condensed juice production: grape and/or mulberry juice is heated on the fire to be boiled. Then some flour is added therein, is stirred and the heating process is continued till receiving the preferred consistence. 

In the case of the juice from the Eastern Georgia (Kakheti, Kartli, Meskheti), the wheat flour is used. The received condensed juice  is called “Tatara”. The wheat flour is also used for mulberry juicecondensation in Samtskhe-Javakheti. 

The corn flour is used in Western Georgia (Racha, Lechkhumi, Guria,  Samegrelo, Abkhazia, Achara). The condensed juice is called “Pelamushi”.

The walnuts, nuts, almonds, cleaned  pumpkin seeds or pieces thereof and/or various dried fruit prepared beforehand are stringed on a thread and are lowered  down into the “Tatara” (in the case of CHURCHKHELA from Kakheti and Kartli) or into the “Pelamushi” (in the case of CHURCHKHELA from Imereti, Racha,

Lechkhumi, Samegrelo, Abkhazia or Achara) or into the condensed mulberry juice and is hanged for drying.

Realization is permitted after several days, when CHURCHKHELA becomes dry.

 

GEOGRAPHICAL AREA OF PRODUCTION:

1. Walnuts, hazelnuts, almonds, cleaned pumpkin seeds or dried fruit of different origin are used for the CHURCHKHELA preparation.

    

2. The grapes used for the preparation of condensed grape juice (“Tatara”, “Pelamushi”) must be from the

     following Georgian vineyards: 

  • ƒKakheti
  • Lechkhumi
  • ƒKartli
  • Guria
  • ƒMeskheti
  • Samegrelo
  • ƒImereti
  • Abkhazia
  • ƒRacha
  • Achara

3. In the case of mulberry CHURCHKHELA, mulberry juice is used, which is made from the mulberries  

    grown in the territory of Samtskhe-Javakheti.

 

4. Production of CHURCHKHELA is admissible beyond its vineyard zone, but only in the territory of Georgia. 

 

 

 

NUMBER OF REGISTRATION: 3

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  CHOGI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL IND

REQUESTED:

Class 29 – Cheeses

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT END RAW MATERIAL:

The cheese CHOGI is produced from the very fat sheep milk got in July and August. 

 

ORGANOLEPTIC CHARACTERISTICS:

CHOGI has a consistency of butter. Color is yellow, has its original piquant taste and smell.

 

CONTENTS:

The milk from which the cheese CHOGI is prepared must meet the following requirements:

 

CHEESE CHOGI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 50 %

Salt – 2-4% 

 

GEOGRAPHICAL AREA OF THE PRODUCTION:

Production of the cheese CHOGI takes place exclusively from the milk, obtained from Tusheti spring pastures by its processing and subsequent production.

 

PRODUCTION METHODS:

The milk fermentation temperature is 32-34°C, fermentation time is 30-40 min. The ”Delamo” (product received from milk by enzyme) is cut and split  into small pieces and heated to 35-37°C. Then, after drying granules, cheese is placed in the packets, hold 35 min till lactoserum removal, then it is placed in the “Guda” (bag of sheepskin), barrels or casks, without salt. The cheese is  loosened during 10 days. After which, it is taken out from it, cut, split and well kneaded. The cheese kneaded with salt is placed into the ”Guda”. After 1-2 months the cheese is ready for realization.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

Name CHOGI on the cheese packaging, as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: CHOGI

By Russian font: ЧОГИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia. 

 

 

 

 

NUMBER OF REGISTRATION: 4

 DATE OF REGISTRATION: 2012.01.24

 GEOGRAPHICAL INDICATION:  MATSONI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cultured Milk Products

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

MATSONI is a Georgian traditional cultured milk product, which is prepared from the milk of cow, buffalo, goat, sometimes sheep or their mixing. The cultured milk fermentation gives the product named “Dedo”, which consists of bacterial strains, existed in the local area of Georgia.

MATSONI has a white color, equally dense condensed structure (permissible a  few lactoserum inside). It has a specific, pleasant cultured milk taste and aroma.  

Acidity of cow, goat and sheep MATSONI is 80-105°T, but of buffalo is 120-150°T.

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining, processing and fermentation of milk for MATSONI  production takes place in  the whole territory of Georgia. Fermentation for obtaining of cultured milk product occurs by the “Dedo” consisting of local bacteria strains.

 

MILK CONTENTS:

The milk acidity for producing MATSONI must not be more than 19°T, dense – no less than 1.030, but in the case, when the product is prepared from buffalo milk, the acidity must not be more than 25°T, and dense – no less than 1.035.

Milk condensation takes place at 41-45°C temperature. Condensation occurs  with the “Dedo” of cultured milk bacteria consisting of: Thermopile and Mezophilic Streptococcus and Thermopile rods of MATSONI. The 1-2 days

MATSONI can be used as the “Dedo”.

Condensation takes place at 41-45°C, during 3-4 hours. After obtaining the preferable acidity (70-75°T), MATSONI must be moved for cooling for 4-6°C and kept during 12-20 hours, after which it is ready for realization.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name MATSONI on its packaging, as well as on its  accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: MATSONI

By Russian font: МАЦОНИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 5

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  TENILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese TENILI is produced from the very fat milk of sheep and cow. 

THE FORM: It has a shape of wattle thin threads with mass of 100-150 g.

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, specific.

The taste is pure, a little spicy and acidy.

 

CONTENTS:

 

CHEESE TENILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 45 %

Salt – 2-4%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese TENILI production takes place in Samtskhe-Javakheti region and in municipality of Kvemo Kartli region.

 

PRODUCTION METHODS:

The milk fermentation time is 30-40 min. The “Delamo” (product received from milk by enzyme) is cut and split into small pieces and heated to 37°C. Then, granules are collected, the cheese is placed in the forms and it kept getting ready. Whole cheese mass is not boiled together, but 200 g of molten mass is taken, then it is cut and must be completely stretched.  After this, it is pressed by fingers and the circular shape mass is obtained by stretching. Then, it is folded up, stretched again and everything is repeated till getting the thin thread mass. After this, the mass is bound, rolled and left. The same happens with the second, third and next pieces. The cheese is salted in the “Tsatkhi” (brine) during 2-3 hours. Then, the cheese is  taken out and placed on the shelf for becoming free from extra wetness. 

The pieces are rinsed in the cheese fat decoction (consisting of 13-26%) and then placed in the ceramic pot. When the pot becomes full of cheese, it is pressed by hands (from which the term “Tenili” comes). The clean canvas is placed on the pot and kept thereon during 2-3 days in the cool place, after which the pot is turned, the extra liquid is removed and after 1-3 days it is pressed again. The wood ash is scattered down and the pots are placed thereon. The temperature in the storage must be 10-11°C.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name TENILI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: TENILI 

By Russian font: ТЕНИЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 6

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  KARTULI KVELI 

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese KARTULI KVELI is produced from cow, sheep, goat and buffalo milk or mixing thereof.  In case of mixing the cow milk must be no less than 50 %.

 

FORM: 

It has a shape of the cylinder, with the little convex sides and the rounded corners, an outside layer is strengthened, and the surface is flat with the traces of a form or a bag. The insignificant crumbling and a small deformation are acceptable. The height of the cheese is 10-14 cm; the diameter is 24-28 cm; the mass is 4-6 kg, without crust.

 

ORGANOLEPTIC CHARACTERISTICS:

KARTULI KVELI has a uniform consistency. It is solid and slightly breakable. The cheese has the holes of oval, round and angular forms, in its cut. 

The color is white or yellow.

It has a specific, pure, pleasant typical smell.

It is moderately salty, slightly acidy, spicy, with a pleasant taste.

 

CONTENTS:

 

THE CHEESE KARTULI KVELI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 49 %

Fat in the dry substance – no less than 45 %

Salt – 4-8 %

 

GEOGRAPHICAL AREA OF THE PRODUCTION:

Obtaining and processing of the milk for the cheese KARTULI KVELI production takes place in Eastern

Georgia, in the territory of Samtskhe-Javakheti, Shida Kartli, Mtskheta-Mtianeti, Kvemo Kartli and Kakheti regions. 

 

PRODUCTION METHODS:

The milk fermentation is carried out at temperature 32-35°C. Received “Delamo” (product received from milk by enzyme) is cut, the granules are hold and it is heated at 35-38°C, after this, the 70% of the lactoserum is removed. The cheese is formed. The pressing itself takes place during 6-8 hours. Then, the cheese is weighted and moved into 18-20 % ”Tsatkhi” (brine) or in the lactoserum with acidity no more than 60°T, during no less than 60 days at 8-12°C.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name KARTULI KVELI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: KARTULI KVELI

By Russian font: КАРТУЛИ КВЕЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 7

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  ACHARULI CHLECHILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese ACHARULI CHLECHILI is produced from the cow fat-free milk, in the summer time. 

 

FORM: 

It has a tied or a wattle shape from thin threads, can have the form of “Lavashi” (traditional Georgian bread with thin layer). The threads are dense. At the process of stretching, it is quite solid. Color of the cheese is white, mass is 0.8-1.5kg. The diameter of wattle is 2-3.5 cm., the length is 30 cm., the width is 15 cm.

 

ORGANOLEPTIC CHARACTERISTICS:

The consistency of the cheese is a dense thread and it is split.

The smell is of cultured milk product and pleasant.

The taste is pleasant, specific, slightly acidy, spicy and quite salty.

The smoked variety of the cheese ACHARULI CHLECHILI also exists.

 

CONTENTS:

 

THE CHEESE ACHARULI CHLECHILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 4-5 %

Salt – 4-6%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of milk for the cheese ACHARULI CHLECHILI production takes place in the

territory of Autonomous Republic of Achara.

 

PRODUCTION METHODS:

The milk is hold till it is condensed itself, after which  the same quantity of recently obtained fat-free milk  is added therein. The acidity of the milk must not be more than 40-45°T. After this the milk is heated to 38-40°C, a few quantity of ferment is added and kneaded intensively. The heating of the milk continues to obtain 65-70°C

temperature. 

When the “Delamo” (product received from milk by  enzyme) becomes a whole mass, it must be kneaded by hands and pressed out from the lactoserum. The cheese mass is kneaded by fingers and becomes large to receive the round form. Then, it is folded and the same process is repeated 2-3 times. The received shape of the circle is stretched in its ends and twisted like a rope. The ends are connected and folded  in the center again. The 4 wattles, like ropes are received. After this, it is placed in one layer in special boxes, named “Kabitsi”. Then, it is pressed, after cooling it is salted and other layers are added thereon. It is kept in the cool place. After 1-2 months the cheese is ready for realization. 

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name ACHARULI CHLECHILI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 By Latin font: ACHARULI CHLECHILI

By Russian font:  АЧАРУЛИ ЧЛЕЧИЛИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 8

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  MESKHURI CHECHILI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese MESKHURI CHECHILI is produced from the cow fat-free milk. 

 

ORGANOLEPTIC CHARACTERISTICS:

The cheese mass is thread-like, tied or wattle, threads are dense and strong in the stretching process. The cheese

color is white. Mass is 0.5-3 kg and has a form of a wattle rope, has a soft pleasant smell of a cultured milk

product. The taste is clearly albuminous, quite salty. 

The smoked version of the cheese MESKHURI CHECHILI also exists.

 

CONTENTS:

 

CHEESE MESKHURI CHECHILI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 60 %

Fat in the dry substance – no less than 20 %

Salt – 4-8%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of milk for the cheese MESKHURI CHECHILI production takes place in the territory of the region Samtskhe-Javakheti.

 

PRODUCTION METHODS: 

The milk becomes ripe up to 45-50°T. The fermentation continues 5-10 min., at 38-40°C temperature. The ferment is heated at the time of milk condensation and stirred at 38-40°C temperature. Then, the big pieces are produced, which are easily glued to one another and 6-8 cm long threads are made manually. The threads are placed on the table in the circular form. The cooled substance is tied in bundles.  

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name MESKHURI CHECHILI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 

By Latin font: MESKHURI CHECHILI

By Russian font:  МЕСХУРИ ЧЕЧИЛИ 

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 9

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  MEGRULI SULGUNI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese MEGRULI SULGUNI is produced from cow, buffalo and goat milk and mixing thereof. 

 

FORM: 

It has a shape of the low cylinder, without crust, with diameter of 15-20 cm.; height is 2.5-3.5 cm.; mass is  0.5-1.5 kg. Exceptionally, deviation from the parameters is permitted. 

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, typical for such kind of cheese.

The taste is pure, typical for cultured  milk products, moderately salty, with dense substance, elastic and with layers. The whole substance has a uniform color - white or yellow. The emptiness between the layers is permitted.

 

SHEBOLILI MEGRULI SULGUNI

 

FORM:

The same

 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistency of cheese is dense, elastic, and not friable. The mass has yellow color, crust is golden-brown. A hole is admissible in its center. 

 

CONTENTS:

The milk from which the cheese MEGRULI SULGUNI is prepared must meet the following requirements:

CHEESE MEGRULI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 45 %

Salt – 1-5%

CHEESE SHEBOLILI MEGRULI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 40 %

Fat in the dry substance – no less than 52 %

Salt – 3-5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese MEGRULI SULGUNI production takes place in Samegrelo region: Martvili, Senaki, Abasha, Khobi, Zugdidi, Tsalenjikha and Chkhorotsku municipalities. 

 

PRODUCTION METHODS:

The milk fermentation takes place at 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to the temperature of 34-37°C. The 70-80% of lactoserum is removed from it.

The uniform mass is made from the cheese granules and it is hold to become ripe at 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin layers, is placed in water of 75-80°C and is stirred until it becomes the uniformly stretched paste mass, then it is taken from the lactoserum. The mass is cut into pieces of the preferred sizes, from which are made balls to receive the preferred form. For this purpose, it is placed in the forms, cooled and then, the formed cheese is placed in the brine, with concentration of 17-18% at the temperature of 8-12°C. The cheese realization is admissible after 24 hours.

 

The ready MEGRULI SULGUNI can be smoked in the smoking chambers. In this case the SHEBOLILI MEGRULI SULGUNI is received.

 

SPECIFIC REQUIREMENTS FOR THE FINISHED END LABELING:

The name MEGRULI SULGUNI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

 By Latin font: MEGRULI SULGUNI  

By Russian font: МЕГРУЛИ СУЛГУНИ

 

In the appropriate cases the term SHEBOLILI (КОПЧЕННЫЙ - in Russian, SMOKED - in English) can be added to the name, if it meets the requirements of instructions given above.

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 10

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  SULGUNI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese SULGUNI is produced from cow, buffalo and goat milk and mixing thereof. 

 

THE FORM:

It has a shape of a low cylinder, without crust, with diameter of 15-20 cm; height is 2.5-3.5 cm; mass is 

0.5-1.5 kg. Exceptionally, deviation from the parameters is permitted. 

 

ORGANOLEPTIC CHARACTERISTICS:

The smell is pleasant, typical for such kind of cheese.

The taste is pure, typical for the cultured milk product,  moderately salty, with dense mass, elastic and with layers. The whole mass has a uniform color – white or yellow and has no holes. Emptiness between the layers is admissible.

 

SHEBOLILI SULGUNI

 

FORM:

The same

 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistency of cheese is dense, elastic, and not friable. The mass has yellow color. Crust is golden-brown and has a hole in the center.

 

CONTENTS:

The milk from which the cheese SULGUNI is prepared must meet the following requirements:

CHEESE SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 45 %

Salt – 1-5%

CHEESE SHEBOLILI SULGUNI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 40 %

Fat in the dry substance – no  less than 52 %

Salt – 3 - 5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese SULGUNI production takes place in the whole territory of Georgia. 

 

PRODUCTION METHODS:

The milk fermentation takes place  at the temperature of 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to the temperature of 34-37 0C, the 70-80% of lactoserum is removed from it, the uniform mass is made from the cheese granules and is left for ripening to 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin layers, is placed in water of 75-80°C and is stirred until it becomes uniformly stretching paste mass, then, it is taken from the lactoserum. The mass is cut into the preferred sizes from which the balls are made to receive the admissible form, is placed in the forms, cooled and shaped SULGUNI is placed in the brine, with concentration of 17-18%, at the temperature of 8-12°C. The cheese realization is permitted after 24 hours.

 

The ready SULGUNI can be smoked in the smoking chambers. In this case SHEBOLILI SULGUNI is received.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name SULGUNI on the cheese packaging, as well as on its accompanying documents and advertising

materials in foreign languages is placed in the following way:

 

By Latin font: SULGUNI  

By Russian font: СУЛГУНИ

 

In the appropriate cases the term SHEBOLILI (КОПЧЕННЫЙ - in Russian, SMOKED - in English) can be

added to the name, if it meets the requirements of instructions given above.

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 11

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  SVANURI SULGUNI  

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses   

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE) 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese SULGUNI SVANURI is produced from cow or goat milk and mixing thereof.  

FORM: 

It has an irregular shape. The mass is 2-6 kg.  

ORGANOLEPTIC CHARACTERISTICS:

Fresh SULGUNI SVANURI has the taste of cultured milk product and the ripe cheese is salty and specific,

which is typical for melted cheese at its processing. The consistency is dense, elastic, with layers. The color is

uniform, white or yellow and has no holes. The emptiness between the layers is admissible. It has a pleasant

aroma, typical for the Alpine zone. Slight roughness of the layer on the surface is permitted.

 

SHEBOLILI SULGUNI SVANURI 

FORM:

The same 

ORGANOLEPTIC CHARACTERISTICS:

Moderately salty, with aroma and smell of the smoked product. Consistence of cheese is dense, not friable and

somehow elastic. The mass has a yellow color, crust is golden-brown.  

 

CONTENTS:

The milk from which the cheese SULGUNI SVANURI is prepared must meet the following requirements: 

 CHEESE SULGUNI SVANURI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no less than 45 %

Salt – 1-5%

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese SULGUNI SVANURI production takes place in

municipalities of Lentekhi and Mestia, situated in Svaneti region, characterized with fertile and varied flora.  

PRODUCTION METHODS:

The milk fermentation takes place at temperature of 30-35°C. Received “Delamo” (product received from milk by enzyme) is cut and heated for the second time to temperature of 34-37°C, the 70-80% of lactoserum is removed from it, the uniform mass is made from the cheese granules and is left for ripening to 140-150°T for “Cheddarization” (method for making such kind of cheese).

The ripe cheese is cut into thin  layers, is placed in water of 75-80°C and stirred till becoming uniformly stretching paste mass, then, it is taken from the lactoserum. The mass is cut into the preferred sizes from which the balls are made of preferred form, is placed in the forms, cooled and the shaped SULGUNI SVANURI is placed in the brine, with concentration of 17-18% at the temperature of 8-12°C. The realization of the cheese is permitted after 24 hours. 

The ready SULGUNI SVANURI can be smoked in the smoking chambers. In this case SHEBOLILI SULGUNI

SVANURI received. 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name SULGUNI SVANURI on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way: 

By Latin font: SVANURI SULGUNI  

By Russian font: СВАНУРИ СУЛГУНИ 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 12

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  KOBI

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL

ORGANOLEPTIC CHARACTERISTICS:

KOBI is a cheese of low cylinder form, with the little prominent sides. The horizontal surface is round, without crust. The height is 10-14 cm; diameter is 24-28 cm; mass is 4.5-8 kg. Consistence is uniform, elastic, moderately salty.

 

CONTENTS:

The milk from which the cheese KOBI is prepared must meet the following requirements:

CHEESE KOBI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 50 %

Fat in the dry substance – no  less than 46-48 %

Salt – 4 - 7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese KOBI production takes place within the bounds of municipality of Stephantsminda.

 

PRODUCTION METHODS:

The milk fermentation temperature is 32-34°C and continues 30-40 min. After the “Delamo” (product received from milk by enzyme) is cut and divided into small pieces, the granules are held and heated for the second time, at 35-37°C, after drying granules, the cheese is placed in  the packets and held 3-5 min till the lactoserum is removed. The packets are placed in the forms. The process in the forms continues 6-8 hours, during this process the cheese is turned several times. The cheese is salted in dry state, during 15-20 days till mucus excretion. The cheese is washed from mucus and placed in the brine, with concentration of 16-18 % and is kept therein no less than 2 months.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name KOBI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

 By Latin font: KOBI

By Russian font: КОБИ

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

 

NUMBER OF REGISTRATION: 13

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  GUDA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

GUDA is produced from cow and sheep milk or mixing thereof. The goat milk can also be added to the mix. The ripening of cheese is performed in the “Guda” (bag made by skin of sheep, goat or calf, which must be trimmed from inside).

 

FORM:

2 truncated cones united by wide bottom, the surface is uniform, but not smooth, has no crust, the mass is 4-8 kg.

ORGANOLEPTIC CHARACTERISTICS:

Color of GUDA is white to yellow, more intensively colored in the center. The cheese has holes, with diameter of 0.3-0.5 cm, uniformly located in its whole mass. The holes of cheese can become wet and fat comes out and drips out of them, when the cheese is cut vertically.

The smell is pure, specific and typical.

The taste is a little spicy and acidy, moderately salty.

 

CONTENTS:

The milk from which is prepared the cheese GUDA must meet the following requirements:

CHEESE GUDA MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no  more than 50 %

Fat in the dry substance – no less than 50 %

Salt – 4 -7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese GUDA production takes place in the regions of Eastern

Georgia: Kakheti, Kvemo Kartli, Samtskhe-Javakheti and Mtskheta-Mtianeti.

 

PRODUCTION METHODS:

The milk fermentation temperature is 35-37°C. Received mass, called “Delamo” (product received from milk by enzyme) is cut and heated for the second time, at 33-36°C, after which granules are hold, removed from lactoserum and pressed in the fabric bags. Then it is moved to the “Guda”, salt is added and hold till it ripens.

The period of ripening continues minimum 60 days.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name GUDA on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: GUDA

By Russian font: ГУДА

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 14

 DATE OF REGISTRATION: 2012.01.24

 

GEOGRAPHICAL INDICATION:  TUSHURI GUDA

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

TUSHURI GUDA is produced from sheep milk, which ripens in the “Guda” (bag made by skin of sheep, goat or

calf, which must be trimmed from inside).

 

FORM:

2 truncated cones united by wide bottom, the surface is uniform, but not smooth, has no crust, the mass is 4-8 kg.

 

ORGANOLEPTIC CHARACTERISTICS:

Color of TUSHURI GUDA is white to grey and has a  yellow color in the center. The cheese consistency is uniform, dense and elastic. In its vertical cut it has holes of various form and size. The holes of cheese can become wet and fat comes out and drips out of them, when the cheese is cut vertically.

The smell is specific, typical.

The taste is a little spicy, specific, moderately salty, piquant and pleasant.  

CONTENTS:

The milk from which the cheese TUSHURI GUDA is prepared must meet the following requirements:

CHEESE TUSHURI GUDA MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 48 %

Fat in the dry substance – no less than 50 %

Salt – 5-7 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese TUSHURI GUDA production takes place in Tusheti.

 

PRODUCTION METHODS:

The milk fermentation temperature is 35-37°C. Received mass, called “Delamo” (product received from milk by enzyme), is cut and heated  for the second time, at 33-36°C, after granules are held, removed from lactoserum and pressed in the fabric bags. Then it is moved to the “Guda”, salt is added and held till it ripens for the period of minimum 60 days.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name TUSHURI GUDA on the cheese packaging, as well as on its accompanying documents and

advertising materials in foreign languages is placed in the following way:

By Latin font: TUSHURI GUDA

By Russian font: ТУШУРИ ГУДА

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

NUMBER OF REGISTRATION: 15

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  IMERULI KVELI 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses  

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese IMERULI KVELI is produced from cow milk to which 20 % of buffalo or goat milk can be added. 

 

THE FORM: 

It has a shape of low cylinder with rounded sides and has no crust. The height is 3-5 cm.; diameter is 14-17 cm.;

mass is 0.5-1.5 kg.

The same cheese, but with the shape of  log: 

Height is 6-7 cm, length is 18-20; width is 8-10 cm.  

ORGANOLEPTIC CHARACTERISTICS:

IMERULI KVELI has a shrink surface, with the traces of a bag or a form. The color turns from white to yellow in the whole mass.

The cheese mass is uniform and dense. In its vertical cut there are various forms holes: round, oval and angular are admissible. The cheese also can be without holes.

It has a pure smell, taste of a cultured milk product and it is moderately salty.

Consistency is a little soft and elastic.

 

CONTENTS:

The milk from which the cheese IMERULI KVELI is prepared must meet the following requirements:

CHEESE IMERULI KVELI MUST MEET THE FOLLOWING REQUIREMENTS:

Humidity – no more than 52 %

Fat in the dry substance – no less than 45 %

Salt – 2 - 5 % 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese IMERULI KVELI production takes place in the region of Imereti.

Nevertheless, till January 1, 2021, it is admissible to use this name for cheese made in other Georgian regions with the same method.

After January 1, 2021, the cheese produced beyond Imereti region can be named as AKHALI KVELI and/or CHKINTI KVELI or another name.  

PRODUCTION METHODS: 

The milk fermentation temperature for the preparation of IMERULI KVELI is 32-34°C, 10-15 mm3 are received at the time of condensation. Mixing of granules takes place during 20-25 min, after which 30% lactoserum is removed and the cheese mass is heated for the second time at 37-41°C, during 10-15 min. after which the granules are stirred again. 

The formation of the cheese IMERULI KVELI takes place by filling-up. Self-pressing in the forms takes place during 3-4 hours, after which it is moved to the brine of 16°C at the temperature of 8-12°C. Cheese realization is possible after a day following this process.

It is not recommended to store this cheese in the farm for more than 7 days. 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name IMERULI KVELI on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way: 

 By Latin font: IMERULI KVELI

By Russian font: ИМЕРУЛИ  КВЕЛИ 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.

 

 

 

NUMBER OF REGISTRATION: 1616

 DATE OF REGISTRATION: 2012.01.24

GEOGRAPHICAL INDICATION:  DAMBALKHACHO

 

PRODUCT NAME FOR WHICH THE REGISTRATION OF THE GEOGRAPHICAL INDICATION IS

REQUESTED:

Class 29 – Cheeses 

 

NAME AND ADDRESS OF THE APPLICANT:  

Ministry of Agriculture of Georgia., 6, Marshal Gelovani ave., 0159, Tbilisi (GE)

 

DESCRIPTION OF THE FINISHED PRODUCT AND RAW MATERIAL:

The cheese DAMBALKHACHO is produced from the “Do” (lactoserum of cottage cheese) made by cow milk.

 

FORM: 

It has a shape of low cone, or flat oval cake. The mass is 150-250 g.  

 

ORGANOLEPTIC CHARACTERISTICS:

Consistency is semi-soft, uniform and has stretching ability.

The smell and taste are quite specific, piquant and spicy.

Color is grey-brown, with blue mold traces, inside is white-yellow.

CONTENTS:

The cheese DAMBALKHACHO must meet the following requirements:

 

Humidity – no more than 50 %

Fat in the dry substance – no less than 10-15 %

Salt – 2-4 %

 

GEOGRAPHICAL AREA OF PRODUCTION:

Obtaining and processing of the milk for the cheese DAMBALKHACHO production takes place in Pshavi and Tianeti, situated in the region of Mtskheta-Mtianeti. 

 

PRODUCTION METHODS: 

After shaking, the “Do” (cottage cheese lactoserum) is heated to 50-60°C for albumin izolation. The heated mass contains cottage cheese which is put in the fabric packets to be squeezed. Squeezing of the “Do” continues 10-12 hours. The well squeezed mass is removed from the packets, some salt is added therein and the mass is kneaded.

After preparation of small balls of cottage cheese having mass about 150-250 g., the balls are placed for drying thereof on the “Tskhauri” (a kind of perforated dish) for several days in a warm room protected from sun. The drying process continues till the balls become dry and dense. After this the dry balls are placed into a ceramic pot well covered and held in a cool place for ripening. The ripening process continues 1-2 months. The cheese ripening process is carried out by bacteria for the cultured milk product and by penicillin mold.

 

SPECIFIC REQUIREMENTS FOR THE END PRODUCT LABELING:

The name on the cheese packaging, as well as on its accompanying documents and advertising materials in foreign languages is placed in the following way:

By Latin font: DAMBALKHACHO 

 By Russian font: ДАМБАЛХАЧО

 

PRODUCTION CONTROLLING AUTHORITY: Ministry of Agriculture of Georgia.