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Sulguni Cheese
Cheese description:
Made for centuries in West Georgia, Sulguni is one of the oldest cheeses in the region and on the planet. It is a brined, soft white (sometimes pale yellow) cheese resembling a wheel. Sulguni has a sour, moderately salty flavour, a dimpled texture, and an elastic consistency.
The making of:
Crafted by skilled artisans, this Georgian gem is made from pasteurised cow milk, delicately heated to a precise temperature, and kneaded until smooth during manufacturing. After giving it a round shape, Georgian cheesemakers store it in brine for several days.
Pair it with:
For centuries, Sulguni has been an inseparable ingredient of Georgian Khachapuri - a traditional cheese bread. With its versatile nature, Sulguni also shines as a delightful wine companion. It is an ideal addition to salads, hot dishes, or a delicious filling for pies. Embrace the culinary possibilities of Sulguni and elevate your dining experience with Georgian artisan cheese.
The Origins of Sulguni
Sulguni cheese traces its roots to the western regions of Samegrelo and Svaneti, where it has been perfected over centuries. Renowned as one of the oldest cheeses, Sulguni was made from the milk of cows, goats, or buffaloes, resulting in a delightful balance of moderate saltiness and a satisfyingly soft consistency.
The first literary mention of Sulguni was found in a 17th-century dictionary by Georgian lexicologist Sulkhan-Saba Orbeliani.
In the Megrelian language, Sulguni is called Selegini. Sele, meaning “to knead,” and Gin, being a cattle family (buffalos, cows) whose raw milk produces the cheese. The fact that kneading of the primary cheese is the crucial stage of the final cheese production justifies this version of the Sulguni name's origin. A folk etymology also suggests that the name Sulguni comes from two Georgian words: Suli (which means "soul") and Guli ("heart").
The art of crafting Sulguni cheese has also thrived in the enchanting region of Svaneti, where, to this very day, it is mainly produced on summer pastures at 1000-3200 meters above sea level. Various edible vegetations distinguish summer pastures. The milk produced here gives the product a unique aroma and taste, impossible to forget once tasted.
The export of Suluguni began in the early 1890s from Poti Harbor to foreign countries, where its characteristic flavour quickly gained a devoted following. Due to the increased interest, production of Sulguni has started in other countries. However, Sulguni cheese is often not made according to the traditional recipe or from raw milk. While many countries now make their versions of Sulguni cheese, the traditional approach to cheese-making in Georgia and the unique endemic environment in which it originated give Georgian Sulguni an exceptional flavour and aroma.
This artisan cheese holds a prestigious status as an intangible cultural heritage, acknowledging its profound cultural significance. As a result, the designation ensures that the cheese named "Sulguni" can only be authentically produced in Georgia. Adhering to the traditional recipe, technological process, and stringent quality criteria, this safeguard guarantees that each Sulguni cheese embodies the true essence of Georgian heritage.
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