Circassian cheese vs Sulguni
Circassian cheese
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Russia
- Place
- Adyghea
Circassian cheese is a mild, soft cheese from the North Caucasus, and in Russia it is closely tied to Adyghea. The Adyghe name and the Russian name adygeyskiy syr point to the same family of cheeses. Makers shape it into rounds, often with a basket, and sell it fresh, dried, or smoked. It crumbles rather than stretches, and it works as a table cheese as well as a cooking cheese. The style belongs to Circassian food, not to a single factory brand.
Sulguni
Facts
- Texture
- Semi-soft
- Type
- Brined
- Rind
- No rind
- Country
- Georgia
- Place
- Samegrelo
Sulguni is a brined cheese from Samegrelo in Georgia, and it is one of the best known cheeses of that country. The paste is elastic, moist, and a little dimpled, and it squeaks or stretches when it is fresh. A flat disc is the usual shape. The taste is sour and moderately salty, with a clean dairy tang. It is sold fresh, and smoked versions are common too.