Suluguni

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Please expand this article with text translated from the corresponding article in the Russian Wikipedia. (March 2009) After translating, {{Translated|ru|Сулугуни}} must be added to the talk page to ensure copyright compliance. Translation instructions · Translate via Google

Suluguni (Georgian: სულუგუნი; Mingrelian: სელეგინ; Abkhaz: ашәлаган) is a pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker "pickle cheese". Its color ranges from white to pale yellow. While the smell is not universally appealing, the flavor is rewarding. Suluguni is often deep-fried, which helps mask the odor. It is often served in wedges.

Suluguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. ^[1]

[edit] Etymology

The word may have a turkic origin. According to the encyclopaedia of Brockhaus and Ephron, "Sulug" (tatar language) - a type of cheese in Transcaucasia prepared from foremilk. For the preparation an afterbirth of a sheep is taken, which is then filled with foremilk or viscous milk. Then the afterbirth is tied up and digged into hot ashes. In consequence the foremilk curdles and turns into a sweety cheese that is called "sulug". The backward word adoption is also possible.

[edit] References

• Jones, Evan, "The World of Cheese", 1984.

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