Suluguni cheese. Weight: 0.4-0.5 kg. Young pickled cheese, traditionally produced in Georgia, but has long earned nationwide respect and a place on the table. Dense, white (or slightly creamy), springy, slightly salty, it's perfect for any meal, raw or smoked. Due to its fibrous structure, which is easily separated into layers, but does not blur at high temperatures, suluguni is excellent for frying and baking. This is how real, good cheese should be, made only by hand from pasteurized cow's milk. To turn it into cheese, we use thermophilic starter cultures and pepsin, an enzyme of animal origin, as it should be according to ancient technology.