Every morning before sunrise, our truck pulls out of N High Street and drives to three small dairies in central Ohio. None of them milk more than 80 cows. We know each farmer by name, and we know their herds. The milk we use for sulguni and imeruli arrives at our creamery within four hours of milking — warm, whole, and un-homogenized.
— Colchis Food
END · April 28, 2026