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KHULA
Sulguni - a type of Georgian cheese. Made from fresh cow or buffalo milk. Traditionally produced in Samegrelo and Svaneti regions. When making sulguni, freshly extracted "infant" cheese is dipped in milk or warm water and boiled by hand until it is extracted. This mass is then sprinkled with salt, wrapped in round heads, soaked in cold water once, and then stored in a bowl. The shelf life is characterized by smoked sulguni, which is dense and has a specific pleasant smell and taste.
Imeretian cheese is a favorite ingredient in Georgian cuisine, most commonly in the famous Georgian cheese-bread called khachapuri. It’s also great in salads and can be added to practically any dish that requires a mild melted cheese. Georgia’s markets have mountains of these disc shaped cheeses but you can also buy them in little shops or kiosks and from people who make their cheese at home and sell it to passers by in the streets. The average price for a kilo of Imeretian cheese in Tbilisi is 6 lari ($3.69). It becomes cheaper in summer when milk yields are higher.
The idea of creating the Cheese Fest came later. But before that, she searched for people making authentic types of cheese and she always found them. Some people thought she was crazy, some were joking about it and others just looked at it skeptically. Indeed, she stubbornly kept her way, traveled around the regions in search for the cheese makers. At some point, she realized that the “materials” she collected were sufficient for the “Cheese Fest” and submitted her project to the Ministry of Economy.
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