Adyghe cheese

Adyghe cheese is a soft pickled cheese based on cow’s milk. For its production, not rennet is used (produced in the rennet glands of mammals), but soft fermented milk. This makes the cheese accessible to vegans and vegetarians.

The taste and structure of the product is neutral, and therefore suitable for any dish. From bread and a piece of Adyghe cheese, you can make a simple sandwich or add the product to soup, open / closed pie, salad, pizza, khachapuri, roll, puffs. The cheese is dense enough not to fall apart during quick frying, but moderately soft so as not to spoil the baking structure.

The quality of dairy products is governed by GOST, which strengthens the position of the product on the market. How to cook the Adygei cheese and is it safe to enter it into the daily diet?

General product characteristics

Adyghe or Circassian cheese is a national dish of the Circassian culinary tradition ^[1]. Its name was formed due to territorial affiliation. The first industrial batches of cheese were made in the Republic of Adygea by the Circassian population ^[2]. Cheese bars were made from whole goat or cow milk. Later, when the industry became larger and more influential, manufacturers switched to cow’s milk to reduce the cost of production. ^[3].

The product belongs to the category of soft cheeses without maturation. It has a muffled sour-milk taste, a delicate texture and a neutral aroma. There are only 2 variations of an industrial dairy product: smoked and fresh. In the photo and even on store shelves, Adyghe cheese can be easily confused with mozzarella, cheese, ricotta, mascarpone or feta. But the main difference between the product produced by the Circassian people is pasteurization. The milk mixture is subjected to heat treatment, then fermented milk whey is introduced and milk protein is expected to precipitate. The external shape of the cheese is made mainly in the form of a cylinder with convex side surfaces and rounded edges.

The taste of the product is clean, spicy, sour milk. A sophisticated consumer will notice the specific taste of pasteurization and a subtle salty aftertaste of whey protein. Its structure is moderately tender, but not loose. The shade can vary from snow-white to light yellow. GOST allows separate cream spots on the surface of the bar and sections ^[4]. Adyghe cheese has no crust. Small slit-like voids and light layering are allowed on the surface.

Dairy Product Varieties

Important: industrial Adyghe cheese can be found throughout the post-Soviet space. Recipes may vary from country to country. Moreover, a similar product can be sold under different trade names. ^[5]. Be careful before buying.

Homemade Adyghe cheese, unlike industrial cheese, can be found in 3 different variations: fresh, dried and smoked. Fresh is practically no different from the one sold on supermarket shelves. However, rennet may be present in a homemade product. If its presence / absence plays an important role for you, then be sure to check with the seller.

Smoked Circassian cheese has several names: red, Armavir or Kabardian. The product has gained particular popularity in the western part of the North Caucasus. It is smoked for several days until the crust becomes dense and impervious to bacteria or air. The shelf life of a smoked dairy product is 6 months.

Dried Adyghe cheese is very similar to the local kurt (sour-milk cheese balls). Since ancient times, this product served as food for shepherds, warriors and hunters. Dried cheese is very salty and hard. It retains only 20% moisture and 2% salt. The locals dry the bars in the shade, after which they fill them in huge boxes, cover them with a layer of grain and send them to a barn with a stable temperature and stable humidity. Its shelf life can reach several years.

It is interesting: before use, the dried head is doused with boiling water or dipped in boiling water. The product instantly becomes soft and pliable, but its structure is still more dense, compared to the classic Adyghe cheese.

Chemical composition

Important: the product is prepared on the basis of pasteurized milk, whey and table salt. It is classified as a dietary food with high nutritional value and a rich nutrient composition. ^[6]. The mass fraction of fat in dry matter is 40%.

Use in cooking

Adygea cheese is eaten as an independent snack or added to such dishes:

• vegetable salads;
• rolls;
• pizza, khachapuri;
• soups;
• vareniki;
• cheese mass;
• pies and pies;
• cheese sauces;
• wrapped in puff pastry, pita bread.

Fried cheese is especially popular. The structure of the product allows it to be subjected to all types of heat treatment. It can be fried in a regular frying pan or on the grill to give a specific smoky flavor. Fry the cheese in a drop of vegetable oil for 1 minute on each side until a dense crust forms.

Fresh Adyghe cheese can replace suluguni, mozzarella and other soft dairy products ^[8]. Dried is best rubbed into pasta, scrambled eggs or salad. You can prepare a dried Circassian bar at home: leave a fresh product without packaging in the refrigerator, covering the surface with a linen napkin. In a month, dried Adyghe cheese will be ready.

Features of industrial production

Interesting: cheese became a brand in 1980 year. It was during this period that its industrial production began. Since then in the city of Maykop (Republic of Adygea) a cheese festival is annually held. At the time of the holiday, local people organize themed fairs, dress up in ethnic outfits, prepare many varieties of cheese.

How to prepare the product ^[9]? The milk mixture is heated to 95°C, after which fermented milk whey is introduced. Once the whey has curdled, the milk clots are collected in willow baskets. From these baskets, a beautiful recognizable pattern remains on the sides of the Adyghe cheese. The head is formed in the same basket. This manufacturing method allows you to preserve the nutritional properties of the product and additionally disinfects it. The output is low cheese cylinders. Their weight does not exceed 2 kilograms. Their surface is convex, and the edges are rounded. The ideal cylinder is stable and resilient when pressed, and inside it is gentle and soft. The aroma of the product is very reminiscent of baked milk with a subtle sour taste.

Important: the price of the finished product may vary depending on the quality of raw materials and the authority of the manufacturer ^[10]. The average market value is $6-10/1 kilogram.

How to cook Adyghe cheese at home

We need:

• cow’s milk – 2 liters;
• fermented milk product to taste (kefir / whey / curdled milk) – 3 liters.

Preparation

Bring the milk to a boil, pour the fermented milk product into it and mix thoroughly several times. After a while, curd flakes will appear on the surface. As soon as this happens, turn off the fire. After a few minutes, the flakes will disappear, and the serum will take on a clear or slightly greenish tint. Pour the finished mass into a colander / sieve / special form for making cheese. After 10 minutes, turn the mass over and leave for 10-12 hours until the whey drains completely.

Ready cheese can be salted or soaked in a solution of salt and spices, but this is optional. Salt Solution Recipe: 1 tbsp whey + 3 tbsp salt. Soak the cheese for 2-5 days, depending on the desired salinity of the product. The aged mass must be sent to the refrigerator for 2-3 days, after which the snack is considered ready.

How to choose and store the product

Fresh Adyghe cheese is stored for a short time. Carefully inspect its surface for mold or unnatural dark spots. If you find at least one, refuse to buy. The product should be stored in a refrigerator or in a cool, dry place.

The hue of the bar does not matter. The main thing is that it is within the boundaries of the white-yellow palette. The quality and taste of the cheese does not depend on the color. Hue may vary depending on the type and fat content of the milk used.

An industrial dairy product is always sold in a vacuum package. First of all, look at the packaging date: it should not exceed 1 month. After 30 days, the cheese begins to stale and rot, so choose the freshest possible bars.

The surface of a quality product should be moist and elastic. There should be no crusts and holes, only small cracks are allowed. The flesh of the cheese should be softer than the surface and have a pleasant milky flavor.

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