Production and Realization of Cheese According to the Ethnographic Materials of Samegrelo

Abstract

The article discusses traditional methods of cattle farming in Samegrelo, in particular, the production of cheese, and the peculiarities of these processes.A diverse range of products (including those for ritual and aesthetic purposes) created by  farmer’s rich imagination is presented. The article also discusses the rich terminology associated with these processes. Research was mainly conducted in the Samegrelo region by the method of surveying respondents and comparing relevant literature. The article concludes that there is great empirical, economic experience in the region, which has led to the production of ecological, high-quality products. The evidence presented in the article reveals that the traditions of livestock farming in Samegrelo are rich and diverse. The relevance and practical purpose of the research lies in the ability of modern entrepreneurs to consider and share these traditions and experiences for the purpose of its continuation and development in the future.