Adyghe cheese is similar to densely pressed cottage cheese, only of a more delicate structure. It is made from milk using milk whey and salt. This cheese is considered dietary, despite its great nutritional value. Rich in B vitamins, calcium, magnesium, phosphorus, sodium, zinc.
Adyghe cheese spoils quickly, so if you haven’t calculated the purchase, you should think about what to make from slightly sour cheese.
- Cheese goes well with herbs, pasta, fruits and vegetables. It can be fried in a pan in butter – cut the cheese into thin slices, season with your favorite seasonings or spices and put in the pan.
- Loves cheese and egg and bread crumbs. This cheese will be tasty when warm, with a crust on the outside, but soft and tender on the inside.
- You can use cheese as a filling for dumplings, season with herbs and put cheese in the dough.
- Use cheese as a base for the sauce – chop it with sour cream and seasonings in a blender.
- Add Adyghe cheese to the cottage cheese and prepare syrniki – they will be drier and more magnificent.
- The cheese can be used as minced meat in meat rolls or poultry.
- Use Adyghe cheese as a pie filling or as a base for a delicate sweet cheesecake.