Georgian Mint cheese

Despite the fact that you can buy greens at any time of the year, I always dry them for the winter. On warm summer days, I hang bunches on the street. A couple of days and dry greens can be ground on a coffee grinder and spread out in small jars. In winter, it can be seasoned with almost any food: soups, meat, vegetable cutlets. I can't imagine tea without mint, and sometimes I add melissa to it. In short, from any dish or drink with dried herbs, you can achieve excellent taste. And although, it would seem, I know almost everything about dried greens, but until I visited one cozy little Georgian cafe, I did not imagine what an amazing yummy can be made from any sharp hard cheese in a few minutes. What I love about Georgian cuisine is, among other things, that its products are often prepared in the most unexpected way. Cooking Georgian mint cheese is so simple that absolutely everyone can handle it.

I pass hard cheese through a meat grinder several times and put it in a container, which I put in the freezer for literally ten or fifteen minutes. I take out the grated cheese and mix it in a blender with ground parsley and mint. Again - in the container and in the refrigerator, but this time not in the freezer, for an hour and a half, after which you can eat. In the morning, when I haven't quite woken up yet, it's so nice to wash down a sandwich with Georgian mint cheese with fragrant Brazilian coffee. When I wake up completely, I realize that it's hard to even imagine a better morning meal, let alone cook it quickly in the evening. For a festive table, Georgian mint cheese is usually served decorated with small crackers and seedless green grapes as a snack for cognac.