I remember my first Adjaruli khachapuri well. We were sitting at a table under the trees in a modest café by the side of a small park near the Dry Bridge in Tbilisi. There were four or five types of khachapuri on the menu but we went for the Adjaruli, Georgia’s most acclaimed cheese bread, described by Forbes.com last year as “the best cheese pizza you’ve ever tasted”.

The boat-shaped bread came to the table freshly baked and brimming with molten cheese, almost-raw egg and thick slices of butter. Stirring egg and butter into the pool of hot cheese turned it into a creamy, oozy fondue. We broke off pieces of the golden crust and dipped them into the cheese. And suddenly, you felt like a kid again, happily dunking cookies into chocolate milk.