KESIDIS, Suluguni Cheese, 365g – 415g (Best before 29/03/2026)

Suluguni is considered one of the oldest cheeses on earth. In ancient times, people stored milk in bags made from the stomachs of calves, lambs and piglets. This cheese was prepared for us by the Pontic Greeks – an ethnic group of Greeks, descendants of people from the historical region of Pontus in the Black Sea region. The Greek diaspora of the Russian Empire before the Russian Civil War mainly included the Greek communities of Mariupol and the Pontic communities of Georgia and the Caucasus. Thanks to gastric enzymes, the milk in the bags gradually curdled, turning into a curd and whey. The curd, separated from the whey and similar to cottage cheese, was the first cheese. It was stored longer than milk. In hot climates, cheeses were stored in a salt solution and called “brine”. Suluguni cheese is dense, layered and elastic. It has a salty, clean milky taste. Suluguni contains animal protein, B vitamins, vitamin A, calcium and amino acids. With regular use of this cheese, teeth and bones are strengthened, the risk of thrombophlebitis and atherosclerosis is reduced, the skin becomes younger. Suluguni helps to normalize the endocrine and reproductive systems. It is included in the diet of children and pregnant women. Brine suluguni cheese is eaten as a separate dish, fried, smoked, baked with meat and vegetables, made into a filling for pies, added to fresh vegetable salads and soups. The product goes well with greens and young wine. It adds a new note of taste to familiar dishes, ennobles and emphasizes the taste of the ingredients.