Properties, features of the use and storage of Suluguni cheese

In the understanding of many of our compatriots, cheese Suluguni is associated with a certain luxury, and for good reason, because most Russians have never tried a real product, and not copies of it. This means that such a dish can be a great addition to the festive table, of course, provided that the person understands what it is and how to use it.

Cheese Suluguni, can be found in many domestic stores, but not all that is signed by this word, is in fact. This Suluguni is smoked Georgian cheese, which is produced exclusively in the Samegrelo region - in the part of Georgia that is directly adjacent to Abkhazia.

Interestingly, local production involves many varieties and varieties of the product. - even in color, it can vary significantly, being both crystal white and yellow. Many people believe that Suluguni looks like a familiar pigtail cheese, but this is also just one of the varieties, whereas not every pigtail would be called this Georgian word. At the same time, most of the purely Georgian varieties of Suluguni, even smoked, do not look like a pigtail at all, being more like a traditional cheese head.

Since classic Suluguni is a typical country cheese, in the manufacture of which no additives are ever used, the main touch in its taste is a characteristic fermented milk shade, which cannot be confused with anything else. At the same time, it is difficult to describe the exact taste, since the product is prepared from different types of milk, and they, respectively, differ in taste. If we talk about the smell, then it is very significantly present salty note, which, of course, there is also in taste, although in the latter it is still secondary.

Smoked Suluguni is not found very often, and the usual is characterized by characteristic mass homogeneity. So, it is possible to distinguish separate layers in its structure, however, in general, it is rather dense and homogeneous, it is elastic, it may contain voids in its thickness. In this case, the lamination is not expressed on the surface, that is, this product does not have anything similar to the crust.

There is a special GOST R 53437-2009, in which the technical conditions for the preparation of layered cheeses and Suluguni are described in detail, but it should be said that today, even in Georgia, trying the cheese according to the classic recipe is not so easy. The fact is that the original product was made on the basis of buffalo milk or its mixture with cow's milk, whereas today you can rarely see buffalo as pets. In contrast, goat and sheep milk have become much more active, which naturally affects the taste.

The composition of modern Suluguni can include almost any milk, which is heated to a temperature of 35-36 degrees.After that, they add natural bacterial starter, as well as calcium chloride instead of regular salt (it also helps the product, kept in liquid brine, to remain solid) and pepsin (can be replaced by rennet). The impact of additional ingredients on milk leads to the formation of a dense clot - it is cut into small cubes and then pressed. After that, it is necessary to place the product in a loose cloth for several hours, allowing excess liquid to drain.

However, Suluguni cannot be cooked without heating, because the compressed lump is again cut, but into oblong strips, and laid into the boiler, heated to a temperature of 75-80 degrees. So that the cheese does not burn, it is constantly stirred, but even this temperature is enough for it to melt, and when the mass becomes homogeneous and volatile, it is removed from the boiler. Further, the mass, which is usually prepared quite a lot at a time, is divided into portions, formed in the shape of a ball, and cooled, dropping for a couple of minutes in cool water.

The last mandatory step in the preparation of Suluguni is keeping the resulting balls in brine. This procedure may take several days. When cheese acquires a characteristic salty taste and smell, it is extracted and eaten.

As befits a good cheese, Suluguni retains most of the beneficial properties characteristic of milk, from which it is made. Contrary to the heat treatment through which it passes during the preparation process, all the vitamins, organic acids and minerals are saved in the final product. For example, in such a cheese, the content of vitamin A is very high. This substance has a very positive effect on the skin, visually rejuvenating a person.

A very positive regular consumption of cheese affects the blood and circulatory system. - so, the Suluguni components help to regulate the amount of hemoglobin in the blood, and also prevent the occurrence of conditions for atherosclerosis and heart attacks. It is believed that such a product is also very useful as a means of strengthening the immune system.

Numerous reviews indicate that the nutritional value of Georgian cheese is very useful for anyone who is overworked, regardless of its origin, whether physical or mental fatigue. Suluguni is also useful for a growing organism, because it is recommended for both children and pregnant mothers.

Suluguni in the human body is digested for a long time, because even with a small amount of it you can quench the feeling of hunger for a few hours. At the same time, this variety is considered to be relatively low-fat cheese, because its energy value is rather modest 250 kcal per 100 grams of product. Given the ability to satisfy hunger and relatively modest nutritional value, Suluguni is usually not prohibited even to dieters, but it should be understood that even such a product can lead to weight gain if it is abused.

However, there are no products that would be extremely beneficial for everyone and did not cause harm to anyone. It happened with Suluguni - there are categories of people who are strictly prohibited to use such a product. Given the very tangible salinity of Georgian cheese, it is unacceptable to use it for people suffering from stomach problems - these include, first of all, ulcer and gastritis. In addition, smoked varieties of Georgian cheese should be abandoned to anyone who has kidney disease - smoked is contraindicated in such people in principle.Separately, it is worth mentioning that in modern stores most of the allegedly smoked products are not really such - they use “liquid smoke”, which scientists have recognized as a carcinogen.

Before you eat cheese, you should first choose the right one. For example, although the yellow color of the non-smoked product is considered normal and indicates only the use of buffalo milk, which makes the product a delicacy, such exquisite is not found in a store outside of Georgia, because the described shade rather indicates damage to Suluguni. If you can taste the cheese before you buy, be sure to take advantage of this opportunity. Normally, it should be only slightly salty, and not frankly salty, as is often the case with the "pigtail". The characteristic “rubber” texture also indicates that the product is not doing well.

This product is used in different ways, but it has gained particular popularity as a snack in combination with vegetables. It is enough to slice fresh tomatoes and Suluguni, and then drizzle all this with olive oil. It will turn out to be a hearty, tasty and healthy snack, which, when used for breakfast, will fill you with energy and cheerfulness all day long.

In Georgia, such cheese is often served as a snack to the young wine - for this, it is usually supplemented with greens, more often it is basil or cilantro.but. It should be noted that Suluguni, aged in brine for 2-3 days, is considered young here, and there is also aged, which can be salted up to one and a half months, but such a product can be tried only in Georgia.

In the Caucasus, such cheese is also made to be fried. In the pan, it melts and acquires a crisp outside and a very delicate texture inside. To cook such an unusual dish, you only need to heat the pan, and then, using the minimum amount of vegetable oil, fry the cheese, sliced, no longer than a minute from each side.

Considering that Suluguni is a natural fermented milk product, it should be remembered that without special treatment, its shelf life is relatively small. Classical cooking involves storing the product in special wooden boxes lined with parchment. In this case, the cheese will retain its properties to the maximum, however, its storage will last no longer than five days.

However, such a short shelf life applies only to cheeses already extracted from the brine, whereas in a salty liquid the product remains usable for much longer. There is also a kind of recipe for “renewing” the head, if its shelf life is about to end - for this, a piece of cheese is placed in fresh milk for several hours, and then placed in a concentrated brine for 24 hours, based on two glasses of salt per liter of water. Of course, such a decision will somewhat change the taste of the product, but it will allow them to feast on them much longer. Simultaneous storage in brine and refrigerator helps prolong the life of the head up to three months.

Smoking, by the way, is used not only to give Suluguni an unusual taste and smell, but also to significantly increase the shelf life. Typically, such cheese does not deteriorate for at least six months, and therefore it is almost impossible to meet it in spoiled form.

Spoiled cheese consumed extremely undesirable, it can badly affect the health of the gastrointestinal tract. It is possible to determine unsuitable for use Suluguni even by external signs - he has a crust, he is covered with cracks and mold. Even in less advanced cases, there are obvious signs of deterioration, such as an unpleasant smell and taste. To restore such cheese, most likely, will not work anymore, because for your own safety it is better to throw it away.

Theoretically, with Suluguni cheese, you can cook any dishes that are basically prepared with cheese, but given the foreign origin of this product, special attention should be paid to Georgian dishes. In his homeland, Suluguni is highly esteemed, because he does not feel a lack of attention from local chefs.

For many of our compatriots, the recipes of Georgian cuisine begin with khachapuri, so that we will start with this dish in the variety that is called Imereti. Imeretinsky khachapuri are considered to be an easy-to-cook dish, besides, it can be either baked in the oven or roasted in a frying pan. In short, this is the best option for the novice experimenter.

To start preparing the dough. In a glass of kefir add half a teaspoon of soda, two tablespoons of any vegetable oil, one teaspoon of sugar and salt, as well as one chicken egg. Two glasses of flour are added to this thoroughly kneaded mass and the dough is kneaded, to which, in the course of kneading, a glass of flour is added gradually. The consistency of it should be soft, but able to keep its shape. After this, the dough is covered with a thick cloth and left in a warm place for 30 minutes.

While the dough is coming up, begin to prepare the filling. To do this, 400 grams of Suluguni is mixed with one chicken egg, as well as parsley, cilantro and dill to taste.

From the finished dough, small cakes are made on which the filling is laid out, after which the edges of the cakes are wrapped. Traditionally, after this, the future of the khachapuri was attached to a flat shape, slightly pressing it with a hand, but for the same purpose a more modern rolling pin would fit. The resulting tortillas are baked in the oven or fried in a pan until cooked, although a special taste and aroma has Suluguni in the dough, cooked on the grill. The finished dish is greased on both sides with melted butter.

Frying cheese in a pan is not too difficult, but to create a true Georgian culinary masterpiece you should know some secrets. For 300 grams of sliced ​​cheese you usually need one chicken egg, three crushed garlic cloves and enough flour for breading.

In a heated frying pan, melt the butter, and then spread the slices of cheese, first dipped first into the egg, and then into the flour. In this form, Suluguni is fried on both sides for a minute, after which garlic and finely chopped cilantro are added to the pan, prolonging the roasting for a few more minutes. Ready to browned cheese spread on a plate, then sprinkled with Suluguni pre-prepared pomegranate seeds. It will be quite easy to hit the guests with such a masterpiece.

Georgian Suluguni in their dishes is used not only by the Georgians themselves, but also by the neighboring Caucasian peoples. For the preparation of an unusual Caucasian cake, two cups of flour are mixed with 7 grams of dry yeast, a teaspoon of sugar and 250 grams of kefir. The resulting dough is covered with a towel and left in a warm place for about an hour, after which two glasses of flour, half a glass of water and a half tablespoons of vegetable oil are added. 3-4 balls are made of the resulting dough, which according to the already tested scheme is left to stand for another half an hour.

While preparing the dough, you should do the preparation of the filling. Five medium-sized potatoes are boiled in unsalted water, then pounded until turning into a smooth mashed potatoes.600 grams of Suluguni are cut into small pieces or grated on a grater, then mixed with a large bunch of greens (dill and parsley will do, as well as cilantro and green onion). The resulting mass of cheese and greens is thoroughly mixed with the still warm mashed potatoes - this is the filling for the future cake.

Before proceeding to baking pies, you should heat the oven to a temperature of about 200 degrees. The dough in the form of balls, which had time to “grow up” in the heat, is kneaded into flat cakes, after which the filling is laid out over them and a closed pie is formed, resembling khinkali in shape. By tradition, each cake is taken to poke a finger in the middle. After that, the pies spread on a baking sheet, which is desirable to pre-lay a sheet of parchment. Baking time at the specified temperature is usually 15-20 minutes.

Suluguni seems indispensable if you want to please your guests with real Georgian cuisine, but the opportunity to buy it is not always there. It is obvious that a smoked pigtail from the store could replace the original product, if it is just like that, but you cannot put it in the same khachapuri.

Both the cooking method and the taste rather close to Suluguni is ordinary cheese.therefore, even the gourmets do not always determine the difference in the composition of khachapuri. Semi-hard cheeses often also cope with the task - in khachapuri and other dishes you can add, for example, Kostroma or Adygei cheese. Even a mixture of well-known mozzarella with ordinary cottage cheese can make an unusual, but rather appropriate stuffing, and in quite severe cases even home-made cottage cheese, not supplemented with anything else, will come off.

How to make cheese Suluguni in Georgia, see the following video.