It was getting dark... I was Walking along the rows of cheese in the supermarket and my eyes fell on the shelf with cheese Suluguni. In memory immediately surfaced recently read a book by V. V. Pokhlebkin about the Georgian cuisine. The Georgians, in General, only cheese is done!!! Here's what the Maestro says about it. "If the European cuisine a variety of cheeses make up the membership basically any snack or dessert table, the Georgian cuisine they are used in the preparation of hot dishes, both the second and the first (gadazelili). In Georgian cuisine cheese or tenderize boiled in milk, fried on a skewer and pan-fried in oil, baked in pastry, soaked, pounded, flavored with oil and spices." In that same book contains a recipe for fried cheese Suluguni. What will we do, and we... On the website there are three similar recipe, but I will venture to lay out his as I tried not to deviate from the classical technique described in the book and make the dish authentic.