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Suluguni is a traditional Georgian brine cheese originating from the Samegrelo region. It is characterized by a clean, sour-milk flavor with moderate saltiness and a dense, layered, and elastic texture. The color of the cheese varies from white to light yellow and it does not have a rind, although slight layering on the surface is allowed.
Origin and Name
The name "suluguni" comes from the Georgian word "sulu" meaning whey and "gun" indicating the material from which the product is made. The name can be translated as "made from whey".
Variations and Uses
Suluguni comes in a variety of forms, including small wheels and long threads that can be braided. There are many variations of this cheese in Georgia, including suluguni in honey, cream, and even infused in wine. It is widely used in cooking, added to khachapuri, salads and hot dishes, and also served as an appetizer.
Healthy properties
Suluguni cheese is rich in calcium, which makes it useful for healthy bones and teeth. It is recommended for inclusion in the diet of children, adolescents and the elderly, as well as for women during pregnancy.
Cooking recommendations
Suluguni goes well with vegetables such as radishes, cucumbers and olives. It can be served with balsamic vinegar, sour cream or olive oil. A popular method of preparation is frying, where the cheese is rolled in flour or breadcrumbs and quickly fried.
