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Suluguni 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".

Left: Suluguni 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.


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