Top 3 Eastern European Smoked Cheeses

Sulguni is a cylindrical Georgian cheese originating from the region of Samegrelo (Mingrelia). The cheese has a mild, yet complex flavor and a semi-firm texture. It can be produced from the milk of cows, buffalos, and goats (rarely), or a combination of the three. The flavors range from acidic, tangy, and sour to salty and smoky, depending on the varieties – fresh, smoked, or semi-hard. The cheese melts easily so it is often used as a pizza topping, but it can also be added to various salads or pasta dishes.Expand

Originating from Armenia, chechil is a unique, low-fat cheese made from cow's milk. It is produced by heating up the curd to high temperatures, a process which allows the cheese to be pulled into thin strings. The cheese strings are then placed in brine, sometimes smoked, and hand braided. Throughout Eastern Europe and Central Asia, chechil is often served as an accompaniment to beer.Expand

Originating from Samegrelo, Smoked Sulguni or Shebolili Megruli Sulguni is a Georgian cheese made from the milk of cows, buffalos, and goats (rarely), or a combination of the three. This semi-hard cheese has a dense, springy, and elastic texture underneath its natural rind. Due to the fact that the cheese is smoked, its aroma is smoky, while the flavors are both smoky and salty. The paste is yellow in color, while the crust is hard and golden brown or dark brown due to the smoking process. Smoked Sulguni melts exceptionally well, and it's recommended to serve it with ghomi, a local porridge that's a staple in Samegrelo.Expand