Georgian products with protected designation of origin

Khachapuri (; ) is a Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.

Khinkali () is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. Khinkali originate in the mountainous regions of eastern Georgia. The invention of the dish is credited to the Mokhevians, as well as the Pshavians, Mtiuletians, and Khevsurians. Traditionally, khinkali are made with coarsely chopped meat. In the mountain areas, this method of preparation is still used.

culinary traditions of Georgia in Eastern Europe; cooking traditions, techniques, and practices of the Georgian people

Churchkhela (; ) is a traditional Georgian candle-shaped brittle confection. The main ingredients of are grape must, nuts, and flour. The traditional technology of in the Kakheti region was inscribed on the Intangible Cultural Heritage of Georgia list in 2015. ==History== thumb|left|170px|Churchkhela making process; before and after dipping of nuts in grape juice. Georgians usually make in autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called or (grape juice thickened with flour), and dried in the sun. N

type of alcoholic beverage

thumb|upright|250px|A large kvevri held at the Georgian National Museum of Tbilisi Kvevri or qvevri ( ) - also known as '''ch'uri''' ( ) in Western Georgia - are large earthenware vessels used for the fermentation, storage and aging of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars. Kvevris vary in size: volumes range from , with being typical. ==History==

Suluguni ( Suluguni, suluguni; selegini) is a brined Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickled cheese". Its color ranges from white to pale yellow. Suluguni is often deep-fried, which masks its odor. It is often served in wedges. Suluguni has been protected as a geographical indication by Georgia since 24 January 2012.

Saperavi (; literally "paint, dye, give color") is an acidic, teinturier-type grape variety native to the country of Georgia, where it is used to make many of the region's most well-known wines. Saperavi spread from Georgia to other parts of the Black Sea region and is considered an important variety in countries such as Moldova, Ukraine, and Bulgaria. In recent decades, it has also made its way as far as the United States and Australia, where it began to gain foothold in the 1990s.

Rkatsiteli (; ; literally "red stem" or "red horned") is a kind of grape used to produce white wine.

white wine from Georgia

thumb | upright|Mukuzani

Dambalkhacho () is a pungent Georgian cheese. The dried lumps are placed into clay pots and left that way for 2-3 months, in order for the cheese to develop special mold. The cheese has a specific, intense aroma, the texture is semi-soft and uniform, while the flavors are spicy.

thumb|120px|Bottle of Akhasheni Akhasheni () is an appellation for wines produced around Akhasheni village, Gurjaani district, Kakheti region in eastern Georgia.

Georgian cheese