the cheese

Sulguni

Sulguni is the most popular cheese in Georgia, and is enjoyed in many of its neighbouring countries. It is a stretched curd cheese which has been produced in Georgia for centuries, and comes in many different varieties, from fresh and mild to aged, dried and smoked, and often quite salty. It is closely related to Italian pasta filata cheeses such as Mozzarella, Provolone and Caciocavallo. Sulguni is among the favourite ingredients used in Georgian cuisine, most commonly in the famous Georgian cheese-bread called khachapuri, although many prefer to eat it simply as a table cheese.

The Sulguni produced by Colchis Ltd is of the fresh variety, made from all-natural local ingredients. It is made from cow's milk and has a low salt content and a slightly sour taste. The unique property of Sulguni is its layered texture, which is achieved by hand-stretching each individual wheel of cheese according to a traditional method. These layers and high moisture content give the cheese a distinctly succulent mouthfeel, which is not to be found in any cheese except very fresh Mozzarella.

Inguli

Inguli is an entirely original fresh cheese developed by Marina Kandelaki, chief cheesemaker and founder of Colchis Ltd, and named after her aunt Inga (as her Georgian nickname is Inguli). It is made from cow's milk and has a strong, very salty flavour, inspired by the traditional brined cheeses of Georgia. What makes it so unique is that it is made with a kefir grain starter.

Kefir grains come from the Caucasus Mountains to the north of Georgia, and have been used for centuries to make a beverage which is now becoming more and more popular due to its probiotic qualities. Using these grains give Inguli a complex, slightly yeasty rustic flavour and irregular holes, both of which are uncommon in fresh cheeses.