Suluguni

68 ₴/100 g

Zaporizhzhia as a gift of friendship. One of them—an old master named Zurab—settled among the Cossacks and taught them how to make a salty, stretchy cheese called "suluguni." The Cossacks took to it immediately: it kept well during campaigns and paired wonderfully with bread and lard (salts / salo). It has Georgian roots and is made using a mozzarella-style technique, but with lower moisture content and greater elasticity. Tender, creamy, pliable, and melts beautifully.