Suluguni cheese is smoked in smoke from natural beech, which gives the cheese a golden brown color and a delicate smoky creamy taste.
Suluguni is ideal for pizza, omelettes, casseroles and other dishes that so need a crust of cheese stretching and winding on a fork. The quintessence of this cheese ability is baked in a frying pan in a batter chunks of suluguni with herbs. They are especially friendly with lemon juice, tart sour tkemali or acute adjika.
The brackish suluguni goes well with meat, whether it is grilled baked chicken stuffed with cheese straws, or mutton flesh stuffed with cheese and basil, accompanied by pomegranate sauce. Universal Georgian cheese is not lost in vegetable dishes – both with fresh radishes, cucumbers, tomatoes and red onions, as well as with grilled eggplants.