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Suluguni is a Georgian brine cheese made from cow's, goat's, or buffalo's milk. It has a dense, elastic, layered consistency, a white or slightly yellowish color, and a characteristic sour-salty taste.

In cooking, suluguni is used fresh (salads, appetizers, sandwiches), fried (in a pan without breading or in batter), baked (with vegetables, potatoes, meat, fish, in pizza), added to soups (kharcho, solyanka, vegetable), baked goods (khachapuri, pies, flatbreads, pizza), omelets, scrambled eggs, casseroles, mamaliga, pasta, and fillings (for pancakes, dumplings, pelmeni, chebureki). Suluguni pairs well with tomatoes, herbs (cilantro, parsley, dill, basil), garlic, bell peppers, eggplants, lavash, mamaliga, sour cream, adjika, oregano, thyme, rosemary, black pepper, and olive oil.

Suluguni is rich in protein (20–25%), fat (20–30%), calcium, phosphorus, potassium, magnesium, sodium, and vitamins (A, E, D, K, B vitamins). In folk medicine, suluguni (in moderation) is recommended for osteoporosis, anemia, vitamin deficiency, for strengthening bones, teeth, hair, and nails, and for improving digestion and metabolism. Due to its high salt content, suluguni is contraindicated in hypertension, kidney diseases, edema, gastritis (with high acidity), gastric and duodenal ulcers, pancreatitis, and cholecystitis.