using fresh sulguni

As well as a table cheese which is great simply with crusty bread, fresh Sulguni can be added to almost any salad, for example in place of feta in a Greek salad, or in the famous Italian tricolore with tomato and basil. Also, your favourite combination of oil and herbs will make a great marinade to pour over cubed pieces of Sulguni. Here are some of our suggestions -

TARRAGON MARINADE

Chop fresh French tarragon, and put it in oil. Add vinegar to taste. Keep it in the fridge for a day or two before serving.

MINT MARINADE

Whizz fresh mint, 1-2 cloves of minced garlic, vinegar, oil and a dash of salt. Serve and enjoy.

FENNEL MARINADE

Slice one fennel bulb and cook in plenty of oil until it caramelizes. Add 3-4 cloves of garlic, a dash of white wine vinegar, chilli flakes and one bay leaf. Cook for another 30 seconds, then cool and serve.

ROSEMARY MARINADE

Combine a sprig of rosemary, 4-5 cloves of garlic, black peppercorns, one bay leaf and oil. Heat gently until it becomes aromatic. Cool and serve.

CAPSICUM MARINADE

Cook sliced capsicum, black peppercorns, one bay leaf, oil and vinegar (4:1) until the capsicum becomes soft. Cool and serve.

LETTUCE & DILL MARINADE

Whizz lettuce (or spinach), dill, garlic, coriander, sour cream and mayonnaise (1:1) and a dash of salt. Serve and enjoy.

EGGPLANT ANTIPASTO

Peel and cut one large eggplant into small pieces roughly 1cm thick. Salt generously and leave to sit for an hour, then rinse with water and squeeze out excess liquid. Fry in oil until the eggplant becomes soft and golden brown. Add 2-3 cloves of minced garlic, and cook for a further 1-2 minutes. Allow to cool, then add freshly chopped coriander, a dash of vinegar, ground coriander, and chilli flakes to taste. Mix with cubed pieces of Sulguni, and serve.

CUCUMBER & SOUR CREAM SALAD

Cut cucumber into thin slices. Add pieces of Sulguni cheese, a dash of salt, and fresh dill and mint to taste. Stir in sour cream or crème fraiche, and add fresh minced garlic if you like.