Dairy & Eggs

Sulguni Cheese

Georgian brined pulled-curd cheese, salty and elastic, that melts into the cheese bread khachapuri.

Sulguni is a Georgian brined cheese with a layered, elastic, pulled-curd texture, sometimes called 'Georgian mozzarella.' It is salty and moderately sour, and melts beautifully, making it the classic filling for khachapuri cheese bread. It can also be sliced, fried, or smoked.

Sulguni is a Georgian pulled-curd cheese made in the pasta filata tradition — curds are heated in hot whey or brine and then stretched and folded to develop the elastic, stringy structure that defines the cheese. It is preserved and sold submerged in brine, which maintains its moisture and contributes the characteristic mildly sour, briny flavor. Unlike hard cheeses that are aged and dried, sulguni depends on its brine for texture and shelf life. The cheese is produced primarily in the Svaneti region of northwestern Georgia, where it has been made for centuries; a broader national version is made throughout the country. Its defining culinary role is as the filling for khachapuri, the iconic Georgian cheese bread, where it melts into a unified, stretchy mass that is torn apart and dipped into the bread's bread-bowl crust. The slight tang and elastic pull distinguish authentic sulguni from Western pasta filata cheeses like mozzarella, which lack the lactic sourness and have a milder brine character. Commercial versions are made with pasteurized milk, while traditional production in Georgia sometimes uses raw milk.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Fresh Sulguni

Sold in brine; very moist, mildest flavor, best for frying and baking — develops a golden crust while remaining molten inside

Aged Sulguni

Firmer texture, more pronounced tang, deeper ivory color; stored in tighter brine; better for slicing raw

The Pasta Filata Process

The characteristic elastic, stringy texture of sulguni comes from the pasta filata (pulled-curd) technique. After the curds are cut and drained, they are immersed in hot whey or brine and then kneaded and stretched repeatedly. This heat denatures the proteins and aligns them into long, elastic strands. The longer the curds are worked, the more pronounced the stretch. Traditional Georgian producers achieve this by hand; industrial producers use mechanical stretchers. The pulled curds are then shaped, often by hand-tearing into irregular pieces for khachapuri use, and stored in brine to preserve moisture and develop flavor. The slightly sour taste comes from lactic acid produced during fermentation and brining, a flavor that develops over weeks rather than months. This is why fresh, young sulguni is milder than aged versions, which have spent more time in the brine.

Hot whey or brine heating aligns curd proteins into elastic strands
Hand-tearing produces irregular curd pieces with better stringy pull than machine-cut blocks
Brine fermentation develops sour, tangy flavor over 4–6 weeks

Buying and Storing Sulguni

Seek out sulguni packed in brine at Georgian, Eastern European, or specialty cheese shops. Brine-packed sulguni retains moisture and elasticity; vacuum-sealed blocks are often compressed, drier, and will not stretch or melt as effectively. When selecting fresh sulguni in brine, the cheese should feel pliable and slightly tacky. Avoid packages where the brine appears cloudy or the cheese looks dried at the edges. Aged sulguni is acceptable for raw applications but avoid it for frying or baking unless you specifically want a firmer, more pronounced tang. Refrigerate immediately and keep submerged in brine. If brine levels drop, top up with a 10% salt-water solution — the cheese must stay wet and salted to maintain its texture and safety.

Brine-packed is always preferable to vacuum-sealed for cooking applications
Store submerged in brine at all times; if depleted, cover with 10% salt water
Use within 4–6 weeks of purchase for best elasticity and flavor
Never freeze sulguni — ice crystals destroy the pulled-curd structure and render the cheese mealy

Common uses

Khachapuri — the canonical use; the cheese melts into the bread and is pulled apart using the string-cheese techniqueFrying or pan-searing — fresh sulguni holds its shape and develops a crispy, golden crust while the interior stays molten (similar to halloumi)Baked gratins and cheese pies — sulguni adds stretch and tang to casseroles and filled pastry preparationsSandwiches and wraps — especially when grilled or fried first to develop crust and melt the interiorRaw sliced in salads — alongside sliced tomato, fresh herbs, and olive oil for a simple Georgian-style plateFilled into lavash or other flatbreads and baked or griddledFried alongside eggs for breakfast — the crispy, salty cheese contrasts with soft, runny yolksServed over boiled new potatoes with butter — the brine seasons the potatoes as the cheese meltsFried and drizzled with honey as a dessert — the sweet-salty combination is a legitimate ending to a Georgian mealTorn over grilled or roasted vegetables — the cheese melts into crevices and adds salty, sour richness

Tips & pitfalls

Buy sulguni packed in brine whenever possible — vacuum-sealed blocks are often drier and less elastic, producing inferior results in khachapuri
Tear or pull fresh sulguni by hand rather than cutting it with a knife when preparing khachapuri filling — cutting compresses the curd strands and reduces the stringy pull
For frying: slice 1–1.5 cm thick, pat the surface completely dry with paper towels, and cook over medium-high heat for 2–3 minutes per side — do not crowd the pan or the cheese will steam rather than sear
If the cheese does not stretch when baked, it was likely too old, too dry, or stored in insufficient brine; switch to a fresh, brine-packed product from a Georgian supplier
Do not add additional salt to dishes during cooking — sulguni carries significant sodium from the brine and will concentrate further as it heats
Store sulguni in its original brine in the refrigerator; if the brine has been depleted, cover the cheese with a 10% salt-water solution to maintain texture
Do not substitute standard low-moisture mozzarella one-for-one — mozzarella lacks sulguni's pleasant sour tang; compensate by mixing in a pinch of salt and a small squeeze of lemon juice
For best khachapuri results, use enough cheese that it pools and melds completely when baked; skimping on quantity is the most common home-cooking mistake with this dish

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

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Good to know

Origin: Svaneti region, Georgia; distinct from the broader national Georgian version and from Russian suluguni despite name overlap
Milk: Cow's milk primarily; sheep or buffalo milk sometimes added
Type: Brined pulled-curd cheese; pasta filata class
Rind: None; sold submerged in brine or vacuum-sealed
Texture: Elastic, rubbery, and stringy when heated; firm but pliable when cold
Flavor: Mildly sour, briny, tangy; less aggressively salty than feta
Color: White to ivory
Shelf life: 4–6 weeks refrigerated in brine; check expiration date on vacuum-sealed packs

Substitutes

Low-moisture part-skim mozzarella — Closest Western substitute; has similar stretch and melt but lacks the tangy, sour character; use for frying applications and as a khachapuri base
Mozzarella and farmer cheese blend — Mix 3 parts mozzarella with 1 part farmer cheese or dry-curd cottage cheese to approximate sulguni's slight tang and pull for khachapuri filling
Halloumi — Best alternative for frying applications where shape-hold is critical; differs in flavor (minty, less tangy) and does not develop the same stretch in baked doughs

Pairs with

AdjikaKhrushchevkaLavashFresh herbsWalnutsMatsoni or lactaviDry Georgian winePomegranate seedsWatermelon

Also called

sulguni · suluguni