The traditional Tushetian cheese Svilobi is made from freshly collected sheep raw milk in Tusheti, from May to August inclusive. The originality of the cheese is conditioned primarily by high quality of the milk yielded from Tushetian sheep grazing on alpine pastures of Tusheti.
Svilobi is made from raw milk, which is filtered in a double strainer laid out with different healing herbs: nettle, suck-bottle and feather-grass. The filtered milk is mixed with the preliminary prepared rennet and in order to keep in the warmth it is covered with a felt cloak. In an hour, the curd is stirred up and kept covered again with the felt cloak. Thereafter, the curd is squeezed to release it from the whey, the remaining soft cheese is cut and placed into a special sackcloth, by means of which the cheese mass is well sqeezed and shaped into round cylinders.
The ripening of the cheese in the guda will take minimum 60 days, after which the cheese will be ready for sale. The sheep Guda cheese Svilobi is distinguished by a specific spicy taste and particularly delicate aroma.
Please, note that the picture given on the web-site might differ from the actual product.