What we offer
Smoked Suluguni - is very popular in Republic of Georgia. Suluguni intended for smoking is kept in brine for two weeks, dried, and then transferred to a special smoking chamber for smoking.
The source of the smoke is a type of wood that does not contain resin. Smoking lasts 7-8 days at a temperature of 25-28 degrees. The new smoking technology involves the use of smokeless smoke preparations, which improves the quality of the cheese;
Smoked Suluguni is distinguished by its specific aroma and flavor. Its consistency is firm, does not crumble, is somewhat elastic, the core is yellowish in color, and the rind is golden-brown. Its fat content in dry matter should be at least 45%, and its moisture content should not exceed 35%.
Who We Are
Smoked Suluguni can also be added to various salads or pasta dishes and wines
Cheese
Smoked Suluguni is made in our factory with the highest quality raw materials, using a production line equipped with European equipment, which gives us a consistently stable taste and quality, which is difficult to achieve in the cheese category.
Our plant constantly undergoes both internal and external laboratory tests and inspections. In addition, we are inspected once a quarter by the State Food Safety Agency.