The Russian entry on Suluguni has the recipehttp://ru.wikipedia.org/wiki/%D0%A1%D1%83%D0%BB%D1%83%D0%B3%D1%83%D0%BD%D0%B8
Use pasteurized cow, buffalo, sheep and goat's milk or combination. Acidity for cow's milk should be 20-21 ° T, mixture 22-25 ° T.
Take .7-1.5% lactococcus culture, add to pasteurized milk that has been balanced with CaCl2. Add pepsin or rennet when milk is 31-35 C and wait 30 min for curd to form. Cut curd to 6-10 mm. Rest curd for 5-10 mins, then stir to dry the curd for 10-20 min.
Warm over 10-15 mins to 34-37 C. If temp is already there, skip second heating. The main characteristic of salugumi is its cheddaring, which later lends to its melting properties. When the grains reach the proper size, drain 70-80% of the whey. Take curd mass and press under whey. Leave under whey at 28-32 C to cheddar. After 2-3 hours, acidity should be 140—160 °Т, or pH 4.9—5.1.
If you let acidity get too low, cheese will be low quality with crumbly texture or sourness. To determine curd mass readiness, take a small piece, .7 -1 cm x 10-15 cm long and put in 90-95 C water. If melts, it's ready.
mill curds into 1—1,5 cm x 2-3 cm pieces and put into warmer or dough machine with a 160 or 330 liter capacity. Mix until it's a homogenous, stretchy mass and transfer to molds.
From the cheese mass, cut the right size and shape piece. Wrap the outer endges a few times until the piece is spherical. Place in cylinder form.
Place the formed cheese into a whey brine 17-18% salinity, 8-12 C temp. Brine from 6 hours to 1-2 days, depending on cheese size and moisture. Target salt content of finished cheese should be 1.2-2% for optimum characteristics.
Some more notes about marketing, storage, etc. No aging notes.
Hope this helps!