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Cheese from Georgia
Sulguni is a Georgian stretched-curd cheese of cow, buffalo or goat milk. Renneted curd is drained and left to sour for 2–24 hours, then sliced into very hot water, stretched, folded and shaped. It is salted in brine for 6–24 hours or with dry salt and eaten fresh, dried or smoked.
| Cow, buffalo or goat milk, or a mix | Raw or pasteurised, whole or standardised; milk powder is not allowed; Sulguni Classic uses fresh raw whole milk[sulguni-gi] |
| Animal or microbial rennet | [sulguni-gi] |
| Lactic starter (optional) | Not allowed in Sulguni Classic[sulguni-gi] |
| Salt | Dry on the surface, or as a 14–22 % brine[sulguni-gi] |
| Mint, tarragon, savory, adjika, honey, wine, chacha or nutsoptional | Georgian ingredients only, kneaded in or added after[sulguni-gi] |
| Starter | none allowed in Sulguni Classic (the specification bars a lacto-bacterial starter); an optional starter in other types |
Total time across the recorded steps: 8.1 h – 4 days
What changes: Rennet goes into milk warmed to 32–39 °C and it sets into a curd
Output: firm curd.
Microbes at work in this step
rennet sets the milk; Sulguni Classic is made without a starter
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sulguni is a Georgian stretched-curd cheese of cow, buffalo or goat milk. Renneted curd is drained and left to sour for 2–24 hours, then sliced into very hot water, stretched, folded and shaped. It is salted in brine for 6–24 hours or with dry salt and eaten fresh, dried or smoked. Made in 5 steps over 8.1 h – 4 days. The longest step, salt in brine or with dry salt, takes 6 h – 3 days (Ministry of Environmental Protection and Agri…). Salt is 14–22 % (Ministry of Environmental Protection and Agri…).
| Main step | 6 h – 3 daysSet[sulguni-gi] | Salt in brine or with dry salt |
|---|---|---|
| Temperature | 32–39 °CSet[sulguni-gi] | Warm the milk and add rennet |
| Salt | 14–22 %Set[sulguni-gi] | Salt in brine or with dry salt |
Like other pasta filata cheeses, sulguni is stretched in hot water once its curd has soured for hours. It is shaped as a low, rindless round of up to 2.2 kg and brined for up to a day, and the Classic version uses raw milk with no starter.
The specification allows raw or pasteurised milk, and Sulguni Classic uses fresh raw milk. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
A 2014 Georgian study argues that sulguni is a Colchian (West Georgian) product and that kneading and boiling the curd was due to the region's excessive humidity (Topchishvili). It was registered as a Georgian geographical indication on 24 January 2012, with Megruli and Svanuri sulguni as separate registrations. The specification cites a 17th-century dictionary by Sulkhan-Saba Orbeliani as the earliest written evidence of the cheese in Samegrelo and Svaneti.
