How is Georgian Sulguni cheese made?
It is believed that the first people to make Sulguni were the Megrelians and the Svans. This cheese is made from milk freshly milked from a buffalo or cow.
The fresh, ripe cheese is first kneaded and then cut into thin layers before being placed in hot water. In the past, authentic Megrelian Sulguni was kneaded in milk or whey on a wooden block. The cheese should be kneaded well, wrapped around the hand, kneaded again, flattened and then put back into the boiling milk or water. It is then twisted and rolled into balls.
Sulguni’s face should be turned upwards so that it can be burnt by hand. A quality Sulguni should have layers.
The Sulguni is then immersed in ice cold salt water and then placed in an apsara or wooden bowl. If the cheese was intended to be kept for a long time, the bowl would be cut in one place so that it could be hung on a string. Alternatively, the cheese could be placed in salt water with the matsons.
Smoking Sulguni in the Megrelian way is also a popular technique. It is hung on a remote beam for at least two months. This variety of Sulguni could be preserved for a long time and would produce rings of oil when inserted into the Ghomi. Nowadays, quick smoking is more common than traditional wood smoking.
Species Sulguni
If you prefer your Sulguni to be fresh and less salty, then you can get the soft variety, which is milky and tastes more sour. If you like it saltier and riper, then you should go for the dry kind, which is best with Megrelian Ghomi.
It also goes well with the soft, freshly kneaded Elardji, Khachapuri and Megrelian Chvishtari.
