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Smoked Sulguni

Smoked Sulguni
GvozdevN / CC BY-SA 4.0
  • Made from pasteurized buffalo's and cow's milk

  • Country of origin: Georgia

  • Region: Samegrelo

  • Family: Pasta filata

  • Type: semi-firm

  • Fat content: 52%

  • Texture: dense, elastic and springy

  • Rind: natural

  • Colour: yellow

  • Flavour: salty, smokey

  • Aroma: 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!

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Other cheeses from Georgia: Sulguni