Imereti · Georgia
Imeruli.
Imeruli is a cloud-soft cheese that dissolves on your tongue with a gentle tang and whisper of salt, its mild lactic notes reminiscent of fresh milk before it fully settles. The texture is delicately elastic—neither crumbly nor dense—with a subtle brine quality that awakens without overwhelming. Its clean, creamy character makes it a cheese that listens rather than shouts, perfect for those who prefer subtlety over intensity.
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The story
How it's made.
Why it tastes that way.
Imeruli is Georgia's most widely produced cheese, made throughout the Imereti region of central Georgia. It is a pressed cheese similar in character to Greek feta but milder and more elastic.
It is the preferred filling for Imeretian-style khachapuri (flat cheese bread). Its production dates back centuries in the Georgian highlands.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 0–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Imeruli's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Imeruli.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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