It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese".

[3] Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria.

"to knead", gin - cattle family (buffalos, cows) whose milk is used to produce the cheese).

It is assumed that selegin was transformed into suluguni as a result of migration of the name into Georgian and to Eastern and other regions of Georgia.

A folk etymology posits that the name sulguni comes from two Georgian words: suli (which means "soul") and guli ("heart").

Direct dry plasticizing yields fatter, drier cheese with superior taste.

For a long time, sulguni rennet cheese was produced only by local Georgian farmers but in 2012 the Georgian dairy company "LTD Sante GMT products" started producing packaged sulguni.