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Cheese from Georgia, Svaneti
Cow or goat milk, or a mix, is set with rennet at 30–35 °C; the curd is cut, rewarmed to 34–37 °C and most of the whey is drawn off. The curd is left to sour ('cheddarise') to 140–150 °T, then sliced, stretched in water at 75–80 °C, shaped into balls and brined at 17–18 % and 8–12 °C. It may be sold after 24 hours, or smoked to make shebolili.
| Cow or goat milk, or both, from Lentekhi and Mestia | [svan-gi] |
| Rennet (the specification calls the curd 'delamo', made from milk by enzyme) | [svan-gi] |
| Brine of 17–18 % salt | [svan-gi] |
What changes: Rennet sets the cow or goat milk
Microbes at work in this step
Not documented for this step.
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
Cow or goat milk, or a mix, is set with rennet at 30–35 °C; the curd is cut, rewarmed to 34–37 °C and most of the whey is drawn off. The curd is left to sour ('cheddarise') to 140–150 °T, then sliced, stretched in water at 75–80 °C, shaped into balls and brined at 17–18 % and 8–12 °C. It may be sold after 24 hours, or smoked to make shebolili. Salt is 17–18 % (Ministry of Agriculture of Georgia 2012).
| Temperature | 30–35 °CSet[svan-gi] | Set with rennet |
|---|---|---|
| Salt | 17–18 %Set[svan-gi] | Shape and brine |
Made only in Svaneti from cow or goat milk, in large irregular cheeses of 2–6 kg, where generic Sulguni is usually a low cylinder of 0.25–2.2 kg; it may be smoked as shebolili.
The specification sets no milk heat treatment; the curd is stretched in water at 75–80 °C and sold after at least 24 hours in brine.
Every number is labelled with how it is known. How this atlas is made
It was registered in Georgia as geographical indication No 11 on 24 January 2012. The Sulguni specification (No 10) carries the same date. A 2023 study counts Svanetian sulguni among the Georgian pasta-filata cheeses that hold geographical-indication status.
