Cheese “Red Abuli” from Phoka St. Nino Monastery 120 g. 120 g. (+/- 20 g.)

Cheese “Alpine gold”, aged for one year 100 g.

Cheese “Ashmelo” with coal and white mold 100 g.

Cottage cheese “Dambalkhacho”, made by Sanatha’s house. 240 g. (+/- 20 g.)

Cheese “Folio” – aged in walnut leaves from Phoka St. Nino Monastery 100 g.

Camembert 300 g. +/- 20 g.

Soft cheese from cow milk

Cheese “Pyramid” with gray mold from Phoka St. Nino Monastery. 250 g. (+/- 20 g.)

Sulguni in Saperavi 250 g.

Foka 100 g

Cheese “Blue Phoka”– with blue mold, from Phoka St. Nino Monastery 100 g.

Cheese “Black Pearl” with garlic and black pepper. 100 g.