Suluguni is a popular Georgian cheese known for its stretchy texture and tangy, salty flavor. It is a semi-hard cheese that is traditionally made from cow's milk or a mixture of cow's and buffalo's milk.
To make suluguni, the milk is first heated and then curdled with rennet. The resulting curd is cut into small pieces and then heated again to a temperature of around 40-45°C. The cheese is then shaped into balls or braids and soaked in brine for several hours to give it a salty flavor.
One of the unique characteristics of suluguni cheese is its ability to stretch when it is heated. This makes it a popular ingredient in Georgian cuisine, where it is used in many dishes, including khachapuri (a type of cheese-filled bread), lobio (a bean stew), and grilled meats.
Suluguni can be eaten on its own as a snack or appetizer, or it can be melted and used as a topping for pizza or other dishes. It pairs well with red wine or Georgian beer and is a staple ingredient in many traditional Georgian meals.
In recent years, suluguni cheese has gained popularity outside of Georgia, and it can now be found in specialty cheese shops and gourmet food stores around the world. Its unique texture and tangy flavor make it a favorite among cheese lovers and foodies alike.