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 stretched-curd cheese — the technique employed in making it is called pasta filata in Italian. However, the result has a firmer texture than mozzarella, closer to Polly-O than the real Italian stuff. At least, this is the version I’ve encountered most of the time, but I know that several variations exist.