What unites all cuisines of different regions of Georgia is love of cheese dishes and special tradition of cheese making. Georgian cheese has been listed among top 10 cheeses on the world cheese map. There exist thousands of different sorts of cheese that stand out for their wide range of flavors and various textures. Each country has its own method of cheese making and Georgia is no exception.
Georgian tradition of cheese making counts more than 80 centuries. This is evidenced by the pottery for the cheese manufacturing, found in archaeological excavations, which are stored in the Mtskheta Museum.
Georgia is in the top ten of "cheese" countries and makes about 250 kinds of this product, but only 14 varieties of Georgian cheese are registered officially. There are 80 thousand tons of cheese produced in the country annually, and 80% from all are popular cheese sulguni and Imeretian. These particular kinds are often used in Georgian dishes, including khachapuri.