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 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.

Georgian Cheese - Sulguni

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Caucasus Adventures Redux

I’ve recently posted the last installment of my Azerbaijan Adventures, so it’s time to say farewell to the Caucasus (for the time being, at least), and look back at all I have distilled over the past three years.

Like a goat jumping over the snowy peaks of the Caucasus, I have traveled through Georgia, Armenia, Azerbaijan and their respective renegade regions. In writing about my journeys, I intentionally left aside the most-traveled routes to focus on more extreme tourism, food, and cooking. I called them Adventures, although your humble main protagonists spent more time changing flat tires, dealing with hard-looking and/or corrupt customs officers, asking their way around in the middle of nowhere, and drinking local moonshine, than accomplishing any kind of crazy exploits.

Soviet Stamp - Caucasian Goat

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This is a Georgian Food Blog

A few month ago, I was announcing that this is a Russian food blog — and it worked. But, as you’ve certainly noticed by now, this is more than that. For example, this is also a Georgian food blog. The Georgia we’re talking about here is the Republic of Georgia of course, in the Caucasus; and I dedicated many posts to its food, its dishes, its cooking and its cuisine.

Seriously, Google, look at the top results when one queries “Georgian food blog”! The first one is an excellent blog that I encourage everyone to read (it’s in my blogroll), but it’s essentially about Estonian cuisine. The third one consists of 50 or so Georgian recipes, all posted in December 2007 (five years ago); it’s interesting, but it’s not exactly a blog. Which brings us to the second one, a single picture from the aforementioned recipes, re-posted on some other site; this certainly wins the Palme d’Or for lamest search result.  And so on…

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