Sulguni
Sulguni ( Georgian სულგუნი) is a traditional Georgian brine cheese .
It has a fresh, mild aroma and an elastic, white paste. The taste is creamy and slightly salty. In Georgia, it is sold fresh from the brine , but also matured, then spicy and firm, in markets . It is also available in grocery stores. It is also available there smoked (Georgian Sulguni schebolili ) and made from buffalo , sheep or goat milk .
Sulguni is originally from the Mingrelia region in western Georgia. It is now popular throughout the Caucasus and Russia .
In Georgia, the cheese is fried or used as an ingredient in dishes such as Khachapuri or Lobio . For roasting, it is cut into thick slices, dusted with flour and turned in a hot pan with butter . When it has turned pink, it is served with fresh tomatoes . In Russia, after frying it is often basted with beaten egg and baked in the oven.
etymology
The word could come from the Turctarean. According to the Encyclopedia Brockhaus-Efron , "sulug ( Tatar ) - A type of cheese made from first milk in Transcaucasia . To make it, the placenta excreted by the sheep , into which the first milk is filled, the placenta opening is tied and then buried in glowing ashes. As a result, the milk curdles and you get a quark - this is called sulug ". A loan in Turkish cannot be ruled out.
In addition, there are other interpretations of the word. The first part "sulug" ( ossetian ) - whey (lye), second part "gun" ( ossetian ) - has the function of an attribute feature, e.g. E.g .: "amondgun" - happy. In Georgia the characteristic ending "i" was added, and this resulted in "suluguni" - d. H. whey (salty).
