Suluguni cheese

The famous and such a frequent guest on our tables Suluguni cheese belongs to the traditional recipes of sunny Georgia. In 2011, Georgian authorities received a patent for Suluguni. Now the patent has officially secured the copyright of the Georgian people for the invention of Suluguni cheese.

The name of Suluguni cheese consists of two parts. In the Ossetian dialect, the word "sulu" is translated as serum, and part of the word "gun" indicates what the product is made of, so literally suluguni can be translated as "made of serum" or on the basis of serum.

Folk Georgian folklore adheres to a different version of the translation of the name of Suluguni cheese. From the Georgian language, the word "suli" is translated as soul, and "guli" means heart. Therefore, Suluguni cheese is the heart and soul of the Georgian people, their rich culture, history and culinary tradition.

By the name of this dairy product, it becomes clear from what Suluguni cheese is produced. Cow, sheep, goat or buffalo milk is pasteurized to begin with, and then a bacterial starter from milk streptococcal mushrooms is added.

Only cows, sheep, goats or buffalo can use milk to make Suluguni cheese, but the taste of the cheese will improve much if made from a mixture of milk. Moreover, to date, the most delicious Suluguni cheese is made at home.

Suluguni is distinguished by its unusual brine and fermented milk taste, which cannot be confused with any other cheese. The color of suluguni cheese is not always crystal white, so you should not be afraid if you open the packaging, and the suluguni cheese purchased from the store turned out to be light yellow.

Suluguni cheese technology allows color gradations from white to light yellow. Suluguni's light yellow cheese is considered a real delicacy and costs many times more than its white brother. Suluguni cheese acquires an unusual color because it is made from buffalo milk.

Mainly in the industrial production of cheese, cow's milk is used, which is mixed with sheep or goat. Remarkably, the technology of producing Georgian Suluguni cheese as two drops of water is similar to the Italian technology of producing Provolone cheeses.

This is due to the similarity of climatic conditions in Georgia and Italy. Often, when transported due to hot temperatures, milk dries and Georgian cheesemakers were forced to come up with a special way to produce Suluguni cheese.

The benefits of Suluguni cheese

The composition of Suluguni cheese is replete with useful vitamins, minerals and organic substances. The calorie content of Suluguni cheese is not small, approximately 286 Kcal in 100 grams of product. However, the benefits of Suluguni cheese and its use in dietary nutrition are beyond question.

With a fairly high calorie content, Suluguni cheese contains useful proteins of natural origin, as well as essential amino acids. Plant proteins, fats and amino acids, which are part of Suluguni cheese, are perfectly absorbed by our body and are not capable of causing harm.

Nutritionists have long appreciated the benefits of Suluguni cheese, now it is the turn of official medicine. Doctors recommend using Suluguni cheese to everyone without exception, however, do not forget that it is good that in moderation. Suluguni cheese is most useful for pregnant women and children.