Kharagauli is an Akannite whey cheese typically made out of the milk whey from the production of Zhongya, Sombuizi, Odzrakhos, Argvetin and Seiranian. The cheese is not ripened and is typically served with a unique pattern that is given to the cheese after coagulation. Kharagauli is the parent cheese of Shorapani and Eristovian cheese. Kharagauli is typically served cold and used as a topping to bread-based meals.

Kharagauli does not have many variations compared to other Akannite cheeses. All Kharagauli cheese variations are simply a variation in the use of different sources of milk. While both Shorapani and Eristovian cheese can be considered to be variations of Kharagauli, all three cheese have variation trees of their own. Shorapani and Eristovian cheese are seen as based on Kharagauli as they use the same production methodology. Today, Kharagauli is seen as apart of Akannus culture, meaning within the races of the Akannites, Kharagauli is universally shared in cuisine.

Kharagauli and its production is dated back to the First Noi Era during the Noi Sabaphos. The trader town of Kharagauli is seen as the origin point of Kharagauli cheese and is named after the town. Kharagauli itself spread in production but has always been centered in Kharagauli.