GEORGIAN SULGUNI CHEESE
Sulguni (Georgian: სულგუნი) is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency.
Sulguni is made using only natural ingredients: normalized cow milk clotted by rennet with pure cultures of lactic bacteria. It is a “quick cheese” maturing in just one or two days.
A typical sulguni cheese is disc shaped, 2.5 to 3.5 centimeters thick and up to 1.5 kilograms in weight.
Smoked Sulguni cheese has a firm texture and an amazing taste.
Georgia About has a number of step-by-step photo recipes for Georgian dishes that use Sulguni cheese.Click on the pictures to see the recipes.
Recipe for Acharuli Khachapuri (a filled bread stuffed with melting cheese)
Recipe for Gomi (cornmeal topped with strips of Sulguni cheese and butter)
Recipe for Baked Mushrooms filled with Sulguni Cheese.
Recipe for Megruli Khachapuri (a circular cheese bread with cheese added on top
Recipe for Chvishtari (cornbread with cheese)
Enjoy Sulguni cheese – a true taste of Georgia!
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[…] Sulguni and Imeretian cheese are Georgia’s best known traditional cheeses but there are many others that are less well known but of outstanding quality and taste. Tbilisi’s annual October festival, “Tbilisoba” (Georgian: თბილისობა), was an opportunity for Georgia’s cheese makers to show off the diversity and quality of their cheeses to Tbilisi residents, visitors and tourists. […]
[…] Sulguni and Imeretian cheese are Georgia’s best known traditional cheeses but there are many others that are less well known but of outstanding quality and taste. Tbilisi’s annual October festival, “Tbilisoba” (Georgian: თბილისობა), was an opportunity for Georgia’s cheese makers to show off the diversity and quality of their cheeses to Tbilisi residents, visitors and tourists. […]