This culinary palette is further enriched by the distinctive dishes and drinks crafted within Tusheti’s slate clad nestling houses. The spirit of Tushetian hospitality is best captured in the phrase: ‘A guest is a gift from God.’ Even unexpected visitors to Tushetian sacred feasts (khatoba) are honored with the chance to taste the holy drink—Aludi, a traditional beer brewed from barley. The preparation of Aludi begins with the crafting of maltfrom barley. The malt is boiled and then transferred into another vessel for purification. To enhance its potency, a specially prepared ingredient called Sve – is often added, giving Aludi its distinctive alcoholic strength. The process starts approximately seven days before the feast day, that is referred to as “hanging the cauldrons.” Brewing requires meticulous attention and traditional expertise, passed down through generations. Once the beer is ready, the sacred ritual marks its debut. On the day of the feast, the elder of the community recites ablessing prayer, invoking goodwill and gratitude and with it, the Tushetian sacred feast begins.
For centuries, the Tushs have faithfully guarded their recipes and cooking traditions. For example, every local knows how to prepare Khagi—specially preserved meat to endure the long, cold winters. Tushs’ are also high masters at making yeast-free breads like Khmiadi, Gordila, Mosmula, and Katori.The latter, often referred to as ‘Tushetian khachapuri’, is a delicate, paper-thin pastry, filled with a molten blend of butter and cottage cheese.
No Tushetian, therefore Akhmetian feast is considered complete without its crowning jewel gracing the center of the table: the majestic Guda cheese. This remarkable delicacy is one of the most fascinating products not only in Georgian, but in global cuisine as well. Crafting process of Guda cheese is intricate and meticulous, akin to creating a work of art. It undergoes a carefully timed and skillful course before achieving its final form and flavor.
The journey of genuine Guda cheese begins in Tusheti during the summer season. At midday, sheep flocks are herded from the pasture to the milking enclosure, where the process begins. The freshly collected milk is filtered through a sieve layered with healing herbs such as nettle, wild nettle, and needle grasses. These herbs, prized in Tusheti for their natural filtering features, are still widely used today. The cheese-making process is then entrusted to the “mekvele” (cheesemaker), who oversees every step. Before reaching the Guda sack, the cheese undergoes a series of precisely timed stages, including the initial curdling, insulation in felted Nabadi, and final pressing. The resulting round, even, cylindrical wheels are carefully placed into pre-prepared sheepskin bags called Guda. Each bag, containing approximately 4-5 wheels, is layered with salt and sealed tightly with a twine knot known as a “kanchi.” The bags are then transferred to a dedicated cheese-aging room, where they are again wrapped in felt to maintain warmth for two days. To ensure even salting, the bags are turned and reshaped three times daily for the first few days. Following this, Finally, the cheese begins a maturation and ripening period within the Guda, which lasts approximately sixty days.  The result is a radiant, slightly sun-kissed white cheese, punctuated with small holes, emerging as the pride of Akhmeta. When presented at a table adorned with flavorful dishes, it is a testament to centuries of craftsmanship and tradition