The traditional Tushuri processed cheese Chogi is made from freshly collected sheep raw milk in Tusheti, in August.
In August the Tushuri sheep yields less milk, which is noted for increased fat content. The freshly collected milk is poured into a keg and warmed at 36-37oC, after which it is added with rennet. A block of cheese is being formed from the curd, which is squeezed out of the whey. Unlike Guda, the cheese is not put into guda but in a wooden cask, the bottom of which is laid out with pieces of birch tree, which enables the cheese to be completely squeezed out of from the whey. The cask is covered and kept in a dark place for about a week, after which the cask is uncovered; the already mildewed cheese is taken out and placed in the sun to be dried. The pre-dried cheese is again placed in the already cleaned cask, but now the upper block of cheese change p[laces with the bottom-placed ones; the cask is covered and kept again in the dark place for about one week (this depend on the outside temperature, which influences the cheese ripening rate). Thereafter the ripened cheese is salted (2 kg salt per 10 kg of cheese) and being kneaded by hand until the cheese mass no longer sticks to hand.
The already knead Chogi is placed into the guda to ripen there for at least 20 days, after which the cheese will be ready for sale.
Chogi is distinguished by a specific spicy aroma and taste, its shelf-life at +12 0C makes more than 12 months.
It should be mentioned that geographically Chogi is made only in Tusheti and that it has been patented by Sakpatenti under the registration number 1571/07.
Chogi is the traditional name of the given brand of Tushuri Guda cheese.