Sulguni facts for kids
Quick facts for kids Sulguni |
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| Other names | Suluguni, Selegin |
| Country of origin | Georgia |
| Region | Svaneti, Samegrelo |
| Source of milk | Cows, buffalos |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Sulguni is a special kind of Georgian cheese that comes from the Svaneti and Samegrelo regions in Georgia. It's known for its slightly sour and salty taste. This cheese has a unique texture that feels a bit bumpy and is very stretchy. People sometimes call it "pickle cheese" because of how it's made. Sulguni can be white or a light yellow color. It's often served in slices, and some people like to deep-fry it, which makes it taste even better!
A typical Sulguni cheese looks like a flat circle, about 2.5 to 3.5 centimeters thick. It usually weighs between 0.5 and 1.5 kilograms. This cheese is made only from natural ingredients. It uses milk from cows or buffaloes, along with special cultures of good bacteria that help the milk turn into cheese.
What's in a Name?
The name Sulguni might come from two Georgian words: suli, which means "soul," and guli, which means "heart." This is a popular story about its name.
However, some people think the name comes from an older word, selegin. This word is linked to the process of making the cheese. Sele means "to knead," and gin refers to the animals (cows or buffaloes) whose milk is used. Kneading the cheese is a very important step in making Sulguni.
How Is Sulguni Made?
Sulguni is a "quick cheese" because it's ready to eat in just one or two days! It can be made from cow's milk, buffalo's milk, or a mix of both.
Here's how it generally works:
- First, milk is mixed with special bacteria.
- Then, it's heated or treated with something called rennet, which helps the milk curdle.
- The curds (the solid parts of the milk) are then left in a liquid called whey for several hours.
- Next, the curds are cut into small pieces, about 1 to 3 centimeters long.
- These pieces are heated and mixed, which makes the cheese soft and stretchy. This stretching process is very important for Sulguni's unique texture.
- After stretching, the cheese is cooled down and shaped by hand into its flat, round form.
- Finally, the shaped cheeses are soaked in a cold, slightly salty water (called brine) for a few hours. This gives Sulguni its salty flavor.
For a long time, Sulguni was mostly made by local farmers in Georgia. But now, some companies use machines to make it, which helps them produce more cheese for everyone to enjoy!
