Sulguni, Georgian Mozzarella

So you’ve made your 10 pounds of Imeretian cheese and you’ve been eating grape and cheese salad for the past two weeks. You’re starting to regret letting me enroll you in that slow food movement. Here’s a half-baked solution: make sulguni! Why half-baked? Because it will shrink your cheese supply by half!  Like mozzarella, sulguni is a […]

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Brynza, Eastern European Feta

Brynza, a cheese similar to feta, is made throughout Central and Eastern Europe. The word comes from brînză, Romanian for cheese. It is an important component of Ukrainian, Moldovan, Romanian and Balkan cuisine, and there’s even an annual Brynza Festival every fall in the town of Rakhiv, in Transcarpathian Ukraine. The cheese is usually made from […]

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Tvorog, Russian Fromage Blanc

I like preparing food from scratch. I have been making my own stock, cured meats, cheese, bread, jam, soda, wine and liquor to name a few. Some of the recipes take months or even years before the final product can be tasted, but we’ll start with something faster (36 hours or so). Tvorog is the Russian […]

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