The name Tkibuli was first mentioned in historical documents from the 13th century. There are signs of human habitation from ancient times (for example in the Magara Caves).

Facts about the region

Tkibuli is situated in Imereti, Western Georgia, between Kutaisi and the Racha Mountains. It consists of 45 villages, 9 villages communities and the town of Tkibuli.


Cheese and matsoni


09 lutego 2012

Often compared to Italian pizza by tourists, khaczapuri’s name comes from Georgian words:  “puri” (bread) and “khacho” (cottage cheese)

Imeretian cottage cheese

Often compared to Italian pizza by tourists, khaczapuri’s name comes from Georgian words: “puri” (bread) and “khacho” (cottage cheese). It is home-made soft, hot bread with cheese filling, originally from Imereti region, which is supposed to be the best one. That’s why so-called imeretian khachapuri is the most popular, being the part of Georgia’s wide-known gastronomic tradition. Imeretian cheese is also great in salads and can be added to practically any dish that requires a mild, melted cheese. Almost all village woman in the region is high-specialized in making this local product. Imeretian cheese is made from cows milk. It has a soft texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2,5 to 3,5 centimeters thick. It weighs 0,5 to 1,5 kilograms, contains 50% water and between 1% to 5% salt. Dry fat content averages 45%. 


Matsoni is the dairy product typical for Caucasus cuisine. Basically, it is nothing more than a fermented milk, made from cow's milk (mostly), goat's milk or sheep's milk, a bit similar to very dense yogurt. It is smooth and creamy and somewhat viscous with a mild, slightly tart savor. It has two major bacteria; lactococcus cremoris and gluconobacter sp. Lactococcus cremoris turns milk into yogurt with or without oxygen present, and results in the yogurt's unique viscosity. Gluconobacter sp. multiplies only in the presence of oxygen, and helps lactococcus cremoris multiply. Matsoni increases natural intestinal flora, preventing the development of pathogenic germs, including salmonella, E. coli and Candida. It is also rich in minerals and possibly the secret behind the longevity of a group of Georgians. In Georgia, matsoni is popular with children and is used in cooking, especially cake-making and for making dough (for khachapuri), also comes with the boiled potatoes There are plenty of home-made, fresh and delicious matsoni producers in the region of Tkibuli.