Jocelyne Porcher Giorgi Karsamaouli
Il formaggio a latte crudo Tushuri guda
Giorgi Karsamaurli is a Georgian shepherd producer of Tushuri Guda sheep's raw milk cheese.
Giorgi lives in the Tusheti region moving in the summer with his flock in the valley of the Alzani river, on the Caucasian mountains. Guda cheese is obtained with the milk collected from the milking of the sheep. This cheese, is produced by natural curdling of raw milk according to traditional techniques which, also due to the lack of productivity, were almost completely abandoned. Giorgi with some other producers have undertaken to re-propose them. The peculiarity of this cheese is given by the seasoning; it is stored for 50 days with salt in bags made of sheepskin.
Giorgi in his story also tells us about the severe drought that hit his region in 2017 causing serious problems with feeding the sheep and a significant decrease in milk production.
Video table of contents
Interview information
Country: GE
Region: Kakheti
City: Vestomta
Georgi Karsamaouli
Date of birth: 05-05-1991
City: Akhmeta (Georgia)
Profession: Farmer
Languages: Georgiano
Document by: Luca Percivalle
Video by: Luca Ghiardo, Luca Percivalle
Created: 16-09-2017
Questo video fa parte del seguente archivio
Terra Madre
Terra Madre
The archive collects the experiences of the world’s various societies, music and traditions of the food community who meet in Turin every two years to share experiences and knowledge. The archive illustrates the lives of farmers, fishermen, breeders, producers who participated in the worldwide network “Terra Madre (Mother Earth”)”. The interviews highlight the connections between traditional products and the place where they live. Research promoted by the University of Gastronomic Sciences and Slow Food.
