📝 About This Recipe
Transport your senses to the misty mountains of Samegrelo with this authentic Smoked Sulguni, a crown jewel of Georgian dairy. This semi-hard cow's milk cheese undergoes a meticulous stretching process before being bathed in cool, aromatic wood smoke, resulting in a golden-brown exterior and a creamy, elastic heart. Its profile is a sophisticated balance of lactic tang, sea salt, and deep, campfire resonance that elevates any charcuterie board or hot dish.
🥗 Ingredients
The Cheese Base
- 2 kg Fresh Sulguni Cheese (unsmoked, high-quality curd or pre-formed wheels)
- 2 liters Whole Milk (for re-hydrating and softening if using dry curd)
- 150 grams Kosher Salt (non-iodized is essential)
Brine Solution
- 2 liters Filtered Water (cold)
- 200 grams Sea Salt (to create a 10% brine)
Smoking Aromatics
- 4 cups Beechwood or Oak Chips (soaked for 30 minutes)
- 5-6 pieces Dried Corn Husks (traditional for a mild sweetness)
- 1 handful Dried Vine Leaves (optional, for authentic Georgian scent)
👨🍳 Instructions
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1
Begin by preparing the cheese for the smoking process. If using fresh wheels, ensure they are firm and have been drained of excess whey for at least 12 hours.
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2
Prepare the brine by dissolving 200g of sea salt into 2 liters of cold filtered water. Stir until the water is completely clear.
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3
Submerge the cheese wheels in the brine for 2 hours. This ensures the salt penetrates the core, acting as a preservative and flavor enhancer during the smoking phase.
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4
Remove the cheese from the brine and pat it thoroughly dry with lint-free kitchen towels. A dry surface is critical for the smoke to adhere properly and create a golden 'skin'.
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5
Place the cheese on a wire rack and let it air-dry in a cool, breezy spot for 1 hour until the surface feels slightly tacky (pellicle formation).
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6
Prepare your cold smoker. If using a traditional smoker, aim for a temperature between 20°C and 25°C (68°F - 77°F). It is vital not to exceed 30°C, or the cheese will melt and lose its shape.
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7
Add the soaked beechwood chips to the smoke generator. Toss in the dried vine leaves and corn husks to create a complex, traditional Georgian smoke profile.
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8
Place the cheese wheels on the middle rack of the smoker, ensuring they are not touching each other to allow for even air circulation.
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9
Smoke the cheese for 4 to 6 hours. Check the color every hour; you are looking for a deep mahogany or amber hue.
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10
Halfway through the process, carefully flip the cheese wheels using a wide spatula to ensure the underside receives equal smoke exposure.
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11
Once the desired color is achieved, remove the cheese from the smoker. The exterior will be firm, while the interior remains supple.
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12
Let the smoked Sulguni rest at room temperature for 2 hours, then wrap tightly in parchment paper (not plastic) and refrigerate for 24 hours before slicing.
💡 Chef's Tips
Always use a 'cold smoke' technique; if the cheese starts to sweat beads of oil, your temperature is too high. For a more intense flavor, you can extend the smoking time to 10 hours over two days, resting the cheese in the fridge overnight. Avoid resinous woods like pine or cedar, as they will impart a bitter, soapy taste to the dairy. If you don't have a smoker, a pellet tube in a standard grill (unlit) works perfectly for this cold-smoke application. Store the finished cheese in parchment paper to allow it to breathe; plastic wrap can make the smoked skin soggy.
🍽️ Serving Suggestions
Serve sliced thin alongside warm Ghomi (Georgian corn grits) for the most traditional experience. Pair with a glass of amber (Qvevri) wine, such as Rkatsiteli, to complement the smoky notes. Dice and melt over roasted portobello mushrooms for a decadent vegetarian appetizer. Serve on a platter with fresh walnuts, dried apricots, and a drizzle of chestnut honey. Grill thick slices in a cast-iron skillet until the edges are crispy and serve with fresh tomatoes.