Smoked Sulguni, called Shebolili Megruli Sulguni in the local language, is moderately salty, with a rustic flavour and a pleasant aftertaste. The texture is dense and elastic with layers, similar to Italian pasta Filata cheeses such as mozzarella or bocconcini. The mass has yellow colour with a golden brown crust and a hole in the middle. Used widely in Eastern European and Georgian cuisines, Sulugni's melting quality makes it a perfect accompaniment to almost any dish. It is eaten simply as a table cheese or added to salads, antipasto, marinades with oil and herbs or any other dish that requires a melting cheese. In fact, it is the perfect pizza cheese!


1 ratings

Lola Zarkua

a year ago

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