Search locations or food
OR
Sign up

What to eat in Eastern Europe? Top 4 Eastern European Fresh Cheeses

Last update: Mon Dec 16 2024
Top 4 Eastern European Fresh Cheeses
VIEW MORE
01

Cheese

SAMEGRELO-UPPER SVANETI, Georgia
4.4
Sulguni
Ate it? Rate it
Wanna try?
Add to list

Sulguni is a cylindrical Georgian cheese originating from the region of Samegrelo (Mingrelia). The cheese has a mild, yet complex flavor and a semi-firm texture. It can be produced from the milk of cows, buffalos, and goats (rarely), or a combination of the three.


The flavors range from acidic, tangy, and sour to salty and smoky, depending on the varieties – fresh, smoked, or semi-hard. The cheese melts easily so it is often used as a pizza topping, but it can also be added to various salads or pasta dishes.

Pair with
VARIATIONS OF Sulguni
02
Tvorog
Ate it? Rate it
Wanna try?
Add to list

Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier taste.


This dairy product is often classified based on its fat content into categories such as fat-free, low-fat, classic, and fatty. Moreover, the methods of producing tvorog are distinguished into simple, soft, and grained types, with grained tvorog typically being a low-fat variant known for its textured consistency. 
03

Cheese

IMERETI, Georgia
3.8
Ate it? Rate it
Wanna try?
Add to list

Imeruli is a traditional Georgian cheese originating from the region of Imereti. This fresh curd cheese is made from cow's milk, and although it originated in Imereti, nowadays it can be found throughout the country. The cheese is brined and it's white in color.


If properly prepared, it will develop porous bubbles throughout the body. When fresh and unsalted, the cheese has a chewy and stringy texture, and it's usually served with salads or light summer meals. When aged, the texture becomes slightly grainy and the flavor becomes sour. 
04
Ate it? Rate it
Wanna try?
Add to list

Chanakh is a typical Armenian soft cheese that is soaked in chans (pots) filled with brine. Its flavor is salty, fresh, mild, and slightly spicy, while the texture is brittle. The cheese often has small eyes on its surface. It is regularly used as a table cheese, and it is recommended to pair it with fruits, vegetables, and white or red wines.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Eastern European Fresh Cheeses