Heritage · მემკვიდრეობა
A country at the edge of
the known world.
Two thousand years ago, Colchis was the kingdom Greek sailors called the edge of the known world — a black-sea coast of vine and wheat, of cheese aged in clay and bread baked in earth ovens. We make those foods, here, with milk from Ohio dairies and the same recipes our grandmothers taught.
№ 01 — A short timeline
1200 BC
The Golden Fleece
Jason and the Argonauts sail east to Colchis to retrieve the fleece. The land is already known for its wool, wine, and cheese.
500 BC
Qvevri wine begins
Georgians ferment grapes in beeswax-lined clay vessels buried underground. The method is now UNESCO-protected.
1100 AD
Khachapuri, written down
The bread-with-cheese appears in monastery cookbooks. Each region develops its own shape.
1990s
Family recipes leave Georgia
Our grandmothers carry sulguni technique to the diaspora. The pots, the brine, the patience.
2026
Dublin, Ohio
We open the creamery and bakery on 84 N High St. Cow-milk sulguni, Adjaruli khachapuri, Ohio dairies.
№ 02 — A small glossary
Six Georgian words worth knowing.
სულგუნი
Sulguni
Cow-milk pulled cheese, brined or honey-aged.
იმერული
Imeruli
Salted-whey cheese from Imereti region.
ხაჭაპური
Khachapuri
Cheese-bread. The shape changes with the region.
აჭარული
Adjaruli
The boat. Egg yolk, butter, melt.
ქვევრი
Qvevri
Clay vessel buried for fermenting wine.
მარანი
Marani
The wine cellar.
The mark
The fleece, the C, the F.
Our seal carries a stone-carved CF — Colchis Food — wrapped in a faint copper arc: the Golden Fleece, the wool that brought Greek sailors to our shores. The dot above is the ram's horn. Look closely.