The History and Origins of Georgia’s Fried Suluguni Cheese
Among the many delicacies featured on the international menu of the national dish, fried suluguni cheese stands out as a genuine gastronomic delight. In this post, we will delve into the origins and history of Georgian fried suluguni cheese.
Cheese, whose birthplace is Georgia
Suluguni cheese is a semi-hard, salted cheese with a unique taste and texture. Its roots can be traced to the mountainous regions of Georgia, where dairy production and cheese-making have been integral to the culture for centuries.
Fried suluguni cheese, or ‘Suluguni Shemthvevi’ in Georgian, is a mouthwatering option that has become a staple of Georgian cuisine.
To prepare this dish, pieces of suluguni cheese are coated in a mixture of flour and beaten egg, forming a crispy crust when fried. The cheese is deep-fried in a pan until it turns golden brown, creating a delightful combination of textures—crispy on the outside and gooey on the inside.
A serving of Suluguni cheese
Fried suluguni cheese is typically served hot, often seasoned with various spices. These flavorful additions complement the creamy, slightly salty nature of the cheese, resulting in a harmonious blend of flavors.
So, the next time you have the opportunity to savor fried suluguni cheese, you’ll be transported in your mind to the heart of Georgia’s cheese-making tradition and experience the scents and tastes of nature.”
I’ve made some minor adjustments for clarity and flow, and I’ve added a couple of commas for better readability.