Country of origin: Georgia
Family: Pasta filata
Type: semi firm
Fat content: 52%
Flavour: salty, smokey
Synonyms: Georgian smoked suluguni, smoked suluguni
Alternative spellings: Shebolili Megruli Sulguni
Smoked Sulguni, called Shebolili Megruli Sulguni in the local language, is moderately salty, with a rustic flavour and a pleasant aftertaste. The texture of this Georgian cheese is dense and elastic with layers, similar to Italian Pasta Filata cheeses such as mozzarella or bocconcini. The mass has a 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!