Cold-smoked Suluguni
A successful cold-smoking cheese experiment. Suluguni worked better than Tzfatit, Imeretian cheese and Halloumi: firm enough, flavorful, and it benefits clearly from smoke.
Ingredients
- Suluguni cheese — one wheel or block
Preparation
- Cut the cheese into pieces about 1.5–2 cm thick.
- Place on a rack in the refrigerator for 2–4 hours to dry the surface.
- Cold-smoke for about 2 hours with mild airflow.
- Keep the smoke generator below and aside from the cheese, not directly under it.
- After smoking, rest the cheese in the refrigerator for 1–2 days.
- Vacuum-pack the second portion and let it mature for about a week.
Notes
- The surface must be dry before smoking.
- Suluguni was the best result among the cheeses tested so far.
- Tzfatit stayed too wet and released liquid in the smoker.
- Halloumi can be smoked, but it is less interesting for long resting.
Languages
Русский
Сулугуни оказался самым удачным сыром для холодного копчения из опробованных: цфатский, имеретинский, халуми, сулугуни.
עברית
סולוגוני התגלה כגבינה המוצלחת ביותר לעישון קר מבין הגבינות שנוסו: צפתית, אימרטית, חלומי וסולוגוני.