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Smoked Sulguni Cheese
Cheese description:
Like Sulguni cheese, smoked Sulguni is a historical product of West Georgia. Dating back to ancient times, cheese manufacturers crafted this brined cheese from raw milk and smoked it over natural wooden chips, giving it a thin peel and an unforgettable smoky taste. Smoked Sulguni is a cream-brown-coloured delight with a pleasantly sour and moderately salty flavour. Its layered, dense, and elastic consistency creates a satisfying culinary experience.
The making of:
Georgian cheese manufacturers heat pasteurised cow milk until it becomes fibrous. Once carefully moulded into a wheel shape, Sulguni cheese finds its home in brine for several days, patiently absorbing the flavours. Subsequently, cheese artisans put Sulguni over natural wooden chips, unveiling a thin, enticing peel and an unmistakable smoky flavour that lingers on the palate.
Pair it with:
Whether raw, fried, baked, or even smoked, Sulguni is a unique white or red wine appetiser and a delicious ingredient for salads, hot dishes, or pies.
The Origins of Smoked Sulguni
Because of its origin, Suluguni did not have many variations. Historically, brined cheese emerged as a response to preserving milk in hot climates with limited shelf life.
Smoking was the most radical way to extend the shelf life of a product. It also gave the cheese a subtle aroma of smoke and a brownish crust.
Nowadays, Cheese heads are placed in smoke-filled chambers to get smoked Sulguni in production. This gives the cheese a touch of romance and embraces it with the enchanting aromas of natural wooden chips.
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