About Food – Georgian Sulguni Cheese
Sulguni (Georgian: სულგუნი) is a cheese from the Samegrelo region of Georgia. It has a sour, moderately salty flavor and an elastic consistency. Sulguni is made using only natural ingredients: normalized cow milk clotted by rennet with pure cultures of lactic bacteria. It is a “quick cheese” maturing in just one or two days.
A typical sulguni cheese is disc shaped, 2.5 to 3.5 centimeters thick and up to 1.5 kilograms in weight.
Smoked Sulguni cheese has a firm texture and an amazing taste.
Georgia About has a number of step-by-step photo recipes for Georgian dishes that use Sulguni cheese. Click on the pictures to see the recipes.
Recipe for Acharuli Khachapuri (a filled bread stuffed with melting cheese)
Recipe for Gomi (cornmeal topped with strips of Sulguni cheese and butter)
Recipe for Baked Mushrooms filled with Sulguni Cheese.
Recipe for Megruli Khachapuri (a circular cheese bread with cheese added on top
Recipe for Chvishtari (cornbread with cheese)
Enjoy Sulguni cheese – a true taste of Georgia!
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[…] Khachapuri can also be made with tomatoes and sulguni cheese. Follow the recipe above and at the stage of adding cheese to the dough mix add two chopped […]
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[…] Khachapuri can also be made with tomatoes and sulguni cheese. Follow the recipe above and at the stage of adding cheese to the dough mix add two chopped […]
Georgia About 
Mmmm, all look good but those mushrooms are screaming “eat me” 😉
I really enjoyed reading your post and more so because i am a vegetarian. My friend has given me sulguni cheese and I can not find anywhere whether the rennet used in it is vegetarian or not. Will you know by any chance ? Thank you
Hi, I cannot be certain but I think it is unlikely that the sulguni you have been given was made with vegetarian rennet. The milk is usually clotted by rennet with pure cultures of lactic bacteria.