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Ajarian Kaimagi (Milk Fat).

Food History

Kaimagi is a common and very popular dish throughout Ajara. Kaimagi is an exceptionally rich dairy product. This dish pairs incredibly well with cheese and a traditional Georgian corn bread called Mchadi. Kaimagi is a truly unforgettable dish. In high mountainous Ajara, separators are used to made Kaimagi.
Only freshly prepared Kaimagi can be eaten. After 2-3 days it starts to clot and resembles a real butter. It is quite exotic food, but very faty at the same time.
Iagi Ajarian Butter is made from Kaimagi which is perishable. That's why it is kept with salt for winter supplies.
Some precious dish is made from Kaimagi. Particularly recognized is Nagbibora.