Georgian cheese gebjalia is a soft, fresh cheese that is made from cow's, sheep's, or goat's milk. It is a traditional cheese from the mountainous region of Svaneti in Georgia and is named after the local word for cheese, gebjali.
To make gebjalia, the milk is heated and then mixed with rennet to form curds. The curds are then drained and pressed to remove any excess whey. The resulting cheese is then shaped into small rounds or balls and either eaten fresh or aged for several weeks to develop a stronger flavor.
Gebjalia has a mild, slightly tangy flavor and a soft, creamy texture. It is often served as a table cheese or used as a filling for pastries and other dishes. It pairs well with a variety of flavors, including honey, nuts, and fruit.
In Svaneti, gebjalia is an important part of the local cuisine and is often used in traditional dishes such as kubdari (a type of meat-filled pastry) and kveri (a type of cheese bread). It is also often served alongside other Georgian cheeses, bread, and wine as part of a traditional Georgian feast.
Today, gebjalia is becoming more widely known outside of Georgia, and can be found in specialty cheese shops and gourmet food stores in other parts of the world. Its unique flavor and soft, creamy texture make it a favorite among cheese lovers and foodies alike.