Sulguni
Georgia's brined stretched-curd cheese from Samegrelo, springy and salty, smoked or fresh.
Also: სულგუნი, suluguni, sulugun
Sulguni comes from Samegrelo in western Georgia. It is made by taking imeruli-style curd, souring it, then melting and stretching it in hot water until it becomes smooth and elastic, and shaping it into flat discs. It is kept in brine, which makes it salty and gives it a layered, springy texture that pulls apart in sheets. Sulguni is eaten sliced with bread and herbs, grilled, smoked to a golden rind, or melted in Megrelian khachapuri and elarji, a dish of cornmeal porridge stretched with cheese. Megrelian sulguni is protected in Georgia as a geographical indication. It is close in method to mozzarella and chechil.