Suluguni: what kind of cheese is it and how is it prepared?

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

This cheese is one of the gifts to the world from sunny and hospitable Georgia. It was in this country that the now traditional suluguni recipe was invented. What kind of product is this? It belongs to the category of pickled cheeses and is highly valued both in its homeland and in all other countries for its special, unique s alty taste and aroma. Today you can easily buy it in a supermarket or market, but still only those who have tasted it in Georgia itself, in the house of a real Georgian family, know the true taste of this cheese.

The name of the cheese sounds like a song - "suluguni"… What does it mean? In Georgian, these are two very beautiful words: "suli" - "soul", and "guli" - "heart". This translation expresses the essence of the product, which reveals the heart and soul of the people of Georgia, is the embodiment of their culinary traditions, history and culture.

There is another assumption regarding the name of the cheese. So, in the Ossetian dialect, "Sulu" means "serum", and "gun" -"Made of". That is, "suluguni" is a cheese made from whey. So we smoothly move on to the composition and production process of this wonderful product. How is it prepared?

In order for us to enjoy the great taste of Georgian cheese, they use the best and freshest milk: cow, goat and even buffalo. Sometimes they make a mixture of two or more types - this only benefits the taste. Depending on the composition of the cheese, it can be crystal white or have a slight yellowish tint. The latter is especially valued and much more expensive. In any case, we can say about real suluguni that it is always an environmentally friendly and absolutely natural product. In addition to milk, it contains sourdough and an enzyme preparation, so its taste is pure, without any extraneous shades and aromas.

Suluguni looks very different. As a rule, its consistency is dense and elastic, slightly layered. Color - from white to pale yellow. And the taste is s alty (s alt concentration up to 7%), has a pleasant sourness and a "brine" smell. In no case should the cheese crumble, much less bitter. Today, on the shelves of shops you can see suluguni in the form of a pigtail, thin threads, as well as smoked cheese (its shelf life increases, and the taste acquires a special piquancy). In Georgia, you can try homemade suluguni, which is prepared with a delicate curd and mint filling, but you can hardly find such a product on sale.

If you like this onecheese and you dream of trying its homemade version, then cook your own suluguni. Its recipe is not as complicated as it is lengthy. Therefore, be patient, and then everything will work out. From the products you will need:

• 5 liters of milk;
• 0.5 grams of pepsin (available at the pharmacy);
• half a glass of milk for sourdough.

Cooking process:

1. Dilute pepsin in half a glass of warm milk. Strain the rest of the milk through cheesecloth and heat to 30 degrees, add the starter and put in a warm place for half an hour.
2. Heat the milk over low heat again - it will curdle. What will be separated must be carefully "taken away" to the walls of the pan. Then collect the curdled mass into a lump and put in a colander (hang in gauze) to drain excess liquid. The cheese should now "roam" in a warm place for several hours.
3. Next cooking step: cut the cheese into strips 2 cm thick. Heat the water in a saucepan to 90 degrees and lower the future suluguni into it. Cook, stirring in one direction, until it melts. Then gather the cheese into a ball and remove from the water. Give it the desired shape (circle) and cool by dipping in cold water.

So Suluguni is ready. What is this, if not a divinely delicious cheese for homemade wine? It can also be added to the filling for Ossetian pies, light vegetable salads and served with crackers for breakfast with a cup of black coffee.