Adyghe (Circassian) cheese is easily recognized by its white or light yellow color, lack of crust, characteristic slot-like voids on the surface and moderate layering. It has a milky-spicy, slightly salty taste with the smell of pasteurized or baked milk and is distinguished by a delicate but rather dense consistency.
The shape of the cheese head is a short, plump cylinder with smoothed edges. Individual creamy inclusions should not be scary: this is one of the features of the product.
The history of Adyghe cheese begins in the Republic of Adygea. That's why it's called that. The second name – “Circassian” – specifies that the local population (Circassians) considers it their national dish. Indigenous people produce this cheese not only for themselves, but also actively sell their own products.
There is even a festival competition dedicated to Adyghe cheese, which is held every year in Maykop by the Ministry of Agriculture. On this day, everyone can try real local cheese made by the keepers of the recipes, learn the intricacies of production, and also receive recommendations on what and how to eat it with.
The first appearance on the market can be dated back to 1980. It was in this year that the Dairy Industry magazine published the first laudatory article on the product.
At the same time, the industrial scale of production made it possible to begin mass sales and even send them to the Summer Olympic Games in special bright packaging, custom-made in Finland.
Varieties
There are two types:
- fresh,
- smoked.
The closest “brothers” are: Italian ricotta, mozzarella and mascarpone, and feta cheese. The main difference between Adyghe cheese and the listed soft varieties is the higher temperature during pasteurization of raw materials.
Subtleties of production
- When making cheese according to the well-established Circassian tradition, milk from cows, sheep or goats is heated to 95 °C.
- Next, fermented milk whey is gradually introduced. As a result, coagulation occurs.
- After five minutes, the resulting milk clots are carefully collected in a special basket woven from willow twigs. Thanks to this, unique patterns are formed on the sides of the finished cheese.
- Then the baskets are turned over, thereby forming future cheese cylinders.
- At the end of cheese making, the product is sprinkled with salt to sterilize and preserve beneficial elements and taste.
The finished head is elastic, but tender and slightly crumbly inside.
Manufacturers
Adyghe cheese is produced not only in the Russian Federation. Belarusian and Ukrainian dairies also supply it to the market.
Important! In accordance with the certificate of use of the appellation of origin of the product in its corporate name, only organizations located in the Republic of Adygea have the right to produce cheese under the name “Adygea”. Other products with the same name are considered counterfeit.
At the moment, the production of real Adyghe cheese is officially carried out by 8 large enterprises and 20 organizations operating as individual entrepreneurs.
The most famous suppliers from among large dairies:
- Giaginsky;
- Tambovsky;
- Shovgenovsky.
Composition and calorie content
Ingredients of traditional Circassian cheese:
- milk pasteurized at 95 °C;
- fermented milk whey;
- salt.
This is a low-calorie dietary product of high nutritional value.
A small piece weighing only 100 g contains:
- fats - 16.0 g (mass fraction - 40%);
- proteins - 19.0 g;
- carbohydrates - 1.5 g.
Energy value of 100 g - 226.0 kcal.
A set of amino acids, vitamins and other nutrients necessary for a person (with a percentage of the daily value):
- vitamin A (24.7%) - an antioxidant beneficial for vision;
- vitamin B2 (16.7%) is responsible for thyroid health and growth;
- vitamin B3 (24%) has a vasodilating effect;
- vitamin B6 (10%) is necessary for metabolism;
- vitamin B9 (9.8%) is needed for the immune and circulatory systems;
- vitamin B12 (20%) prevents the development of anemia;
- vitamin H (8.4%) regulates the metabolism of proteins, fats and carbohydrates;
- calcium (52%) strengthens bones;
- magnesium (6.3%) is important for the conduction of nerve impulses;
- sodium (36.2%) prevents dehydration;
- phosphorus (45%) is involved in bone formation;
- zinc (29.2%) ensures the production of anabolic hormones and has a positive effect on reproductive functions;
- copper (6%) is required for proper bone growth.
How and to whom it is useful
It is advisable to include Adyghe cheese in the menu of athletes, children and adolescents, as well as women during the menstrual cycle, pregnancy and lactation.
Beneficial features:
- Calms the nervous system, as it affects the production of “mood hormones”.
- Normalizes blood pressure, therefore indicated for hypertensive patients.
- High vitamin content improves well-being, has a positive effect on the immune system and reduces the risk of cancer.
- Natural Enzymes support the digestive system.
- Thanks to calcium and phosphorus, strengthens bones, heals hair, teeth and nails.
- Easily digestible amino acids have a beneficial effect on muscle condition and brain function.
During pregnancy
- By eating a piece of Circassian cheese every day, you can get rid of toxicosis and prevent the development of caries in your baby.
- Thanks to the presence of healthy fats, the product nourishes the body of a pregnant woman and gives her strength.
The safest option is to prepare a homemade analogue of Adyghe cheese yourself, monitoring the entire process from start to finish.
Contraindications during pregnancy:
- urolithiasis disease,
- colitis,
- gastritis.
During lactation
Circassian cheese does not cause thirst, therefore it does not provoke swelling and the production of excessive amounts of milk.
Mothers with kidney disease, gastrointestinal tract diseases and those suffering from high blood pressure will have to refrain from using it.
Adyghe cheese should be introduced into the diet gradually, starting with 30 g per day, while carefully monitoring the child to see if an allergic reaction has manifested itself.
If everything is in order, you can increase the amount to 50 g.
It is advisable to consume the product not in its pure form, but as part of other approved dishes, such as vegetable salads.
If a child exhibits allergy symptoms, you will have to give up cheese for a couple of months and consult a doctor.
On the children's menu
Circassian cheese is introduced into the diet of children after 10–11 months, starting from 5 g per day. By the age of 2 years, the portion grows to 30 g per day.
You don't need to give it every day, a couple times a week is enough.
The optimal time is before lunch. At this time, digestive enzymes are most active.
Adyghe cheese is best combined with a side dish (pasta, vegetables) or bread so that the baby receives fats, proteins and carbohydrates in harmonious proportions during the meal.
If an allergy occurs, cheese should be immediately excluded from the children's menu and consult a pediatrician.
Side effects and contraindications
There are no serious contraindications. But people with allergies to fermented milk products should be careful.
Excessive consumption of Adyghe cheese causes a side effect: the aromatic alpha-amino acid tryptophan contained in the cheese can cause a severe headache.
To avoid food poisoning, make sure the product is fresh.
What do they eat with?
- Can be used on its own.
- Pairs with butter - raw or fried.
- Suitable for light salads and soups.
- Adyghe cheese makes savory snacks.
- Suitable for fillings for pies, dumplings, khachapuri.
- It is used to make casseroles and cheese mixtures.
- Cheese sauce will be the highlight of any feast.
Selection and storage
Please note when purchasing:
- Availability vacuum packaging: The whole head is delivered from the factory exactly like this.
- The color should be slightly creamy, not snowy white.
- Spots and stains on the surface of the product are not allowed, especially traces of mold.
- The edges of the cheese head should resist pressure, and the central part should show its elasticity, gradually restoring its original shape.
Cheese should be stored in a glass container with a closed lid so that it does not absorb foreign odors. You can put a couple of pieces of sugar in the container with cheese as an absorbent. The shelf life is 2-3 days after opening the package.
Homemade cheese making
From whole milk
To obtain 1 kg of Circassian cheese at home you will need:
- 6–8 liters of cow's milk (homemade is best);
- fermented milk whey (or its substitute);
- salt.
Cooking method:
- Heat the milk over low heat until foam appears (95 °C), but do not bring to a boil. Otherwise the cheese will turn out too tight.
- As soon as the foam appears, carefully pour the fermented milk whey with a ladle around the entire circumference of the pan. You don’t need a lot, otherwise the product will turn out too crumbly and lose its characteristic elasticity.
- Slowly stir the milk in the pan until it completely curdles.
- Place the cheese curds in a colander (or other device with holes) and leave for 15–20 minutes to drain the whey. At the same time, the cheese is slightly pressed under its own weight.
- Form a tight cylinder from the resulting mass. If desired, you can add spices and herbs to taste.
- Lubricate the cheese wheel with lightly salted water and leave to mature for 12 hours at room temperature.
Adyghe recipe from goat milk and vinegar
Ingredients:
- 2 liters of goat milk;
- 40 g salt,
- 4 tbsp. l. vinegar (9%).
Cooking method:
- Bring goat milk to a boil.
- Pour vinegar into the saucepan.
- Keep on the stove until a dense cheese mass forms from the curdled milk.
- Place the mixture in a colander lined with gauze.
- Add salt and stir.
- Form a cake and place it in a dry frying pan (preferably cast iron).
- Keep over medium heat until the cheese is completely melted.
- Place the cake in the cold to harden.
With yogurt or kefir
The principle of preparation is the same as in the recipe for whole milk, only for 2 liters of milk you need to take 0.6 liters of kefir or yogurt and use it instead of whey.
Some housewives add the juice of one medium lemon per 1.5 liters of milk for curdling.
With cottage cheese
Ingredients:
- 1 kg of cottage cheese,
- 1 liter of milk,
- 3 chicken eggs,
- 100 g softened butter,
- 1.5 tsp. soda,
- 1 tsp. salt.
Cooking method:
- Place the cottage cheese in the boiled milk and wait until it boils again, then cook for another 30 minutes, stirring constantly.
- Place the resulting slurry in a colander to drain the whey.
- Return to pan. Add the rest of the ingredients there: eggs, soda, salt and oil. Mix thoroughly.
- Put it all on the fire and cook for 10 minutes, stirring constantly.
- Take a clean dish and spread a thin layer of oil or fat over it. Pour the cheese mixture into it, level it out, and let cool.
- Hide in the refrigerator for 3 hours.
Secrets of home pasteurization
To prevent milk from burning and running away during pasteurization, you need to cool it in advance. Then pour some water into the bottom of the pan and bring it to a boil. Then, stirring constantly, add cooled milk to the pan in portions.
By doing this, you will constantly lower the temperature of the liquid that is already in the pan.
Each cheese maker has his own favorite recipe, so the taste of the finished cheeses may vary. You can mix both types of milk or use a special starter as whey, add pieces of hot pepper or garlic. Choose!
This soft Caucasian cheese is made from whole pasteurized milk, has a fresh aroma, and a soft milky taste. Adyghe cheese is ideal for fresh vegetable salads.
Among the Circassians, excess weight is considered bad manners; mountain girls all have thin waists, men have toned, muscular torsos. It is not surprising that with such traditions, the people were bound to have healthy and tasty cheese. Adyghe cheese is ideal for maintaining health, subject to proper balanced nutrition and physical activity.
Anyone who has ever tried Adyghe cheese has noted its similarity to Mediterranean feta. Adyghe cheese is indeed very similar to feta, but unlike it, it is less salty and easier to prepare. Adyghe cheese is fresh, it is eaten immediately after preparation, it goes well with fresh vegetables and herbs, but it can be smoked or fried. Freshness, benefits and ease of preparation - this is what defines the essence of Adyghe cheese.
History of Adyghe cheese
According to legend, the secret of making cheese was passed on to a young girl by the god Amish, the patron saint of domestic animals. The girl saved a herd of animals in a storm and received as a reward the name Adyif, which means Light-Handed, and a recipe for cheese.
Another legend tells about the brave Kuitsika, whose mother put fresh cheese on the road. On the way, Kuitsyku met the one-eyed giant Inyzha and outwitted him by staging a competition: the giant crushed stones in his hand, and Kuitsyku squeezed a head of cheese that looked like a stone, whey flowed from it, which the giant mistook for water and considered Kuitsyku a great strongman.
Adyghe cheese is originally called Matekuae. This is a compound word of two words: mate - basket and kuae - cheese.
In Russia, Adyghe cheese became known in the mid-19th century, but real success came to it already in the Soviet era in the 70-80s. In 1980, Adyghe cheese was supplied to the Moscow Olympics; it received colorful packaging and a registered brand. In September 2009, Adygea cheese received the status of a geographical name product, and now only Adygea enterprises have the right to use the name “Adygea Cheese”. About a third of all Adyghe cheese goes directly to Moscow, and two thirds are sold in the Southern Federal District. Real Adyghe cheese can be bought in the stores of the largest retail chains in Russia.
Technology for preparing Adyghe cheese
For Adyghe cheese, goat, sheep or cow's milk is used. The milk is heated to 95 degrees, fermented milk whey is introduced into it over 15-30 minutes, and it gradually curdles. The coagulated milk clots are kept for 5 minutes, after which half of the whey is removed. The warm cheese mass is placed in special “bzhel’e” baskets made of thin willow twigs, which leave a beautiful grooved imprint on the sides of the cheese. The cheese is squeezed out of the whey and its surface is salted. The finished cheese is eaten fresh for several days or a week. Modern production due to vacuum packaging allows you to extend the shelf life to up to a month.
The benefits of Adyghe cheese
The beneficial properties of cheese depend entirely on the quality of the milk. Real Adyghe cheese is made from the milk of special breeds of cows grazing on Circassian pastures in the foothills of the Caucasus. The long warm season and clean soils help the growth of lush, aromatic herbs - ideal food for dairy cows. This region can be compared to Switzerland or northern Italy, famous for their cheese making. It is the quality of milk that distinguishes real Adyghe cheese from copies of the same name produced in various Russian and Belarusian regions.
Real Adyghe cheese has a very high nutritional value due to a good balance of nutrients: a small amount of fat, high quality protein, a unique composition of minerals and vitamins. It has been established that the proteins of Adyghe cheese are absorbed by 98%, which is much higher than the absorption of protein from, say, meat or fish. 100 g of Adyghe cheese contains 16 g of fat, 19 g of protein and 1.5 g of carbohydrates, the energy value of this product is 226 kcal. Almost all essential amino acids were found in the proteins of Adyghe cheese. 100 g of cheese provides the daily requirement for polyunsaturated fatty acids by 88%, essential amino acids by 35% and proteins by 27%. These are very high indicators for cheese, which puts it on a par with the most famous types of cheese and makes the Adyghe product unique, with high biological value for humans.
Adyghe cheese is rich in vitamins A, B1, B2, B3, B5, B6, B9, B12, C, D, E, H, PP and minerals: calcium, sodium, magnesium, potassium, phosphorus, zinc, iron and copper. Adyghe cheese is useful for everyone: pregnant women, children, the elderly, athletes and people undergoing rehabilitation after long illnesses need it. Cheese is useful for general exhaustion, for a better and faster gain of muscle mass and will be of interest to those who strive not only to lose weight, but to replace excess fat with muscles. Adyghe cheese is included in the rehabilitation diet of tuberculosis patients; it helps to return consumed nutrients to smokers and drinkers.
Adyghe cheese is most useful for women during pregnancy and breastfeeding. It is at this time that a woman’s body uses up its supply of calcium, and it must be constantly replenished. Soft, low-fat Adyghe cheese, especially in combination with fresh herbs and vegetables, is an ideal and simple “replenishment” for nursing mothers. Athletes especially love Adyghe cheese for the special quality of its protein, which is quickly digested and portions are easy to control. It is also important that this cheese contains a small amount of salt.
Researcher of Adygea or the Circassian region, Circassians, as it was customary to write then, N.P. Tulchinsky in his 1903 book “Five Mountain Societies of Kabarda” wrote: “The endurance of the mountain people despite all the hardships of life is truly amazing. They enjoy excellent health into old age, almost never get sick, and most live to be a hundred years or more. At 70-80 years old, they are not yet considered old people, they look about 50 years old, not a single gray hair, eyesight, hearing are sharp, legs are strong and walkable, white teeth are intact and strong, and so on. Therefore, old people are equal to young people in work.”
We can safely say that Adyghe cheese, in combination with a balanced diet, an abundance of fresh vegetables and herbs in the diet, helps to prolong youth and improve health.
Recipes with Adyghe cheese
Vegetable salad with Adyghe cheese
Adyghe cheese is so similar to feta that it is completely logical to think about using cheese in fresh vegetable salads. Unlike feta and feta cheese, Adyghe cheese is almost unleavened, so you can safely add salted olives, capers, or simply add more salt.
Ingredients:
2 tomatoes
1 cucumber
6 olives,
a bunch of parsley or cilantro,
100 g Adyghe cheese,
2 wheat or rye toasts,
1 clove of garlic,
70 ml olive oil,
half a lemon
pepper, salt - to taste.
Preparation:
Mix olive oil with lemon juice, pepper and salt. Whisk the sauce well with a fork until it lightens a little.
Prepare the toast, rub it with garlic and tear it with your hands while it's hot.
Chop the greens.
Chop the vegetables, combine with pieces of toast and olives, add herbs, diced cheese and dressing. Stir with a spoon several times and place in a salad bowl.
Pie with Adyghe cheese
An excellent pie in the French style, but with a Caucasian flavor. It's easy to prepare and very tasty. If you want to complicate the taste a little, add a clove of garlic, fresh chopped herbs, a little bacon and chili pepper to the filling. If you want to enhance the Caucasian flavor, add a lot of chopped cilantro, nuts and half a teaspoon of adjika to the filling.
Ingredients:
2 cups of flour,
125 g butter,
half a glass of sour cream 20%,
300 g Adyghe cheese,
50 g cheese,
1 teaspoon dry mustard,
1 tbsp. spoon of Provençal herbs.
Preparation:
Light the oven, heat to 200 degrees.
Mix soft butter with sour cream, sifted flour and mustard powder. Knead the dough, knead well, roll into a ball, cover with cling film and put in the refrigerator for 15 minutes
Grate Adyghe cheese and feta cheese.
Prepare a springform pan with a diameter of 20 cm and cover it with parchment.
Take out the dough, take more than half or 23, roll out enough to cover the pan and sides. Place in the pan, prick with a fork, add the filling and press down. Sprinkle with Provençal herbs.
Roll out the rest of the dough, cover the filling, seal the edges and bake for 40 minutes at 200 degrees.
Pasta with Adyghe cheese
A simple and tasty, almost restaurant-quality dish that can be prepared at home in just 15 minutes. All these products can be bought at any nearby supermarket.
Ingredients:
100 g Adyghe cheese,
150 g penne pasta (feathers),
¼ sweet pepper
1 onion,
1 pinch dried basil,
3 tbsp. spoons of olive oil.
Preparation:
Boil water (you can use an electric kettle) and let the pasta cook in a saucepan (10 minutes).
Heat olive oil in a frying pan, fry chopped onion, add bell pepper and basil, add cheese cubes and fry for a couple of minutes.
Place the finished pasta into the frying pan with the cheese and vegetables, stir, simmer for a couple of minutes and serve hot.
Ossetian pie with Adyghe cheese
The filling for an Ossetian pie can be different, but it must contain cheese. You can replace potatoes with cabbage, mushrooms, eggplant, spinach, wild garlic, onions, or whatever you like.
Ingredients:
2 cups of flour,
2 glasses of water,
5 tbsp. spoons of vegetable oil,
1 tbsp. spoon of salt,
2 teaspoons sugar,
1 teaspoon of dry yeast or 15 g of fresh yeast,
2 teaspoons khmeli-suneli,
a large bunch of herbs (parsley, cilantro, dill),
3 potatoes,
3 tbsp. spoons of milk,
400 g Adyghe cheese,
pepper, salt - to taste.
Preparation:
Preheat the oven to 240 degrees.
Stir sugar and yeast in a glass of warm water. Wait for the foam to appear (10 minutes).
Sift the flour into a deep bowl with high sides. Make a well in the center of the flour, pour in the water with the yeast, stir and pour in a glass of regular warm water. Add vegetable oil and salt. Knead the dough and leave in a warm place for half an hour. 
Boil the potatoes until tender, mash, add hot milk, cheese and khmeli-suneli. Chop the greens and add to the filling. Add some salt.
Dust the surface well with flour and lay out the dough. The dough will be wet and sticky at first - this is normal. Grease your hands with vegetable oil and divide the dough into two parts. Knead each part with your hands, dusting the dough with flour, form the dough into circles with a diameter of 25-30 cm. Place half of the filling in the center of each circle and wrap it with the edges of the dough, trying to pinch the edges, like a dumpling.
Dust the workpiece with flour on all sides, knead the filled balls with your fist and palms from the middle to the edges, creating a flat cake. You should get flat cakes 25-30 cm in diameter.
Grease the baking sheet with oil, you can grease the parchment with oil and transfer the cakes to the baking sheet. Use your little finger to make a hole in the center of each pie. This is necessary for steam to escape. Bake for 20-25 minutes on the top shelf at 240-260 degrees. Watch carefully in the last 5-7 minutes: as soon as they brown, the pies are ready.
Achma with lavash
Have you ever tried lasagna? This is a famous Italian dish where filling and sheets of pasta are laid out in layers, everything is poured with sauce and baked in the oven. So, this is a Caucasian version of lasagna, only Armenian lavash serves as a paste. In addition to the fact that it is very tasty, this dish is also inexpensive, and you can diversify the rather bland filling by adding herbs, mushrooms, bacon or something else.
Ingredients:
3 Armenian lavash,
1 liter of kefir,
3 tbsp. spoons of sugar,
500 g Adyghe cheese,
80 g butter.
Preparation:
Preheat the oven to 180 degrees.
Grease a baking dish with butter, place a sheet of pita bread so that the edges protrude slightly.
Tear the pita bread into pieces, dip in kefir mixed with sugar and place in the mold. Place half of the pita bread like this.
Grate the cheese on a coarse grater, place it in the mold on pieces of lavash. Scatter pieces of butter on top.
Soak the lavash pieces in kefir and place them on top of the filling. Fold the protruding edges of the first pita bread inward. Place a whole round piece of pita bread, cut to shape, on top. Brush the entire surface with egg, glue the edges of the top lavash and the folded parts of the bottom.
Bake for 1 hour at 180 degrees. The achma should be browned.
Wonderful Adyghe cheese can be eaten just like that - by cutting up a dish of fresh vegetables, herbs and bread. This is an excellent snack, a universal component of many dishes, a storehouse of vitamins and simply delicious cheese.
Have fun cooking and be healthy!
One of the most favorite foods of most people is cheese. There are many different varieties, tasty and healthy. In some countries, this product is considered a major source of health. One of the very useful, but, unfortunately, not very popular, is Adyghe cheese. Most often, people prefer harder varieties. We are accustomed to consuming the variety that our parents gave us since childhood, because back then there was not such an abundance of this tasty product in stores.
Of course, the thing worth paying attention to in Adyghe is that this particular product can confidently be called dietary. Its fat content varies. It depends on the original product used for preparation. This variety has become especially popular in the North Caucasus. Here it is produced fresh or smoked. This unusual product is prepared in a fireplace and smoker. such a product is sometimes several years old. What is Adyghe cheese made from? Its composition is sheep or goat, and possibly with the addition of salt and the introduction of a special whey. Today, it is most often added to it for ripening. If the original product is goat milk, then it is pasteurized at high temperature.
Adyghe cheese contains B vitamins necessary for the body; they normalize human life. In addition, this product contains a lot of calcium and phosphorus. It is very important that one hundred grams of it contains only 240 kilocalories. This means that with the help of such yummy food you can get rid of excess weight. This contains the greater the fat content, the more it is in the original product for production. Adyghe cheese prepared on the basis of the average fat content of this variety is forty percent.
This tasty and healthy food product is used to prepare a wide variety of dishes. In the Caucasus, delicious khachapuri is made with its help; in addition, cheesecakes are prepared from it and added to a wide variety of salads.
Adyghe cheese has a relatively short shelf life - about a month. But it is very important that during all this time all the beneficial qualities of this product are preserved in full. This variety should be stored in the refrigerator, trying to protect it from foreign odors, so as not to spoil the unique milky aroma of this wonderful cheese.
Let's try to prepare such a product ourselves. To do this, thoroughly clean a small piece of veal stomach. We put it in a jar and fill it with 600-800 milliliters of whey. After all this has infused for four hours at room temperature, pour out some whey and put the jar in the refrigerator. Take out a large saucepan and pour 6 liters of whole raw milk into it. It should be heated to a temperature of approximately 70 degrees. Now, after removing the pan from the heat, pour a cup of whey into it. Mix all this and leave for two hours. Place the pan on low heat again. Slowly heat the milk for ten minutes and constantly stir the milk, and the temperature should not exceed 70 degrees, otherwise the cheese will be “rubbery.”
Remove the pan from the stove and mix the cooled contents with your hands for five minutes. After this, take out the mass and put it in gauze folded several times. The whey should be drained through a colander and stored in a clean pan. The cheese mass should be salted to your taste and then mixed. Leave it for 10 minutes to drain excess liquid. Then you should transfer the almost finished cheese into a colander without gauze and, placing it over a bowl, press it with a plate. Leave it for six hours in a cool place. Now your delicious and aromatic Adyghe cheese is ready. Bon appetit!
To prepare the whey, add sour cream to the heated milk in advance, then strain the mixture. This way you will also get tender, tasty homemade cottage cheese.
This salad with fried Adyghe cheese was liked by all members of my family - even my little daughter ate it, and my husband unexpectedly asked me for more (in principle, he is indifferent to “grass”). But the secret of this salad, perhaps, is not in the cheese and its delicious fried crust, but in the dressing and cherry tomatoes, which, if you're lucky, turn out to be sweet.
You will need: any leaf lettuce you usually like, 8-10 cherry tomatoes, celery greens, Adyghe cheese 150 g.
For dressing: juice of half a lime, 1 tsp grape seed oil, 1 tbsp vegetable oil. for frying cheese.
Your actions:
1. Fry the cheese on one side in vegetable oil for 2-3 minutes.
2. Salad and greens need to be washed and torn into a salad bowl with your hands.
3. We eat the tomatoes and cut them in half.
4.Combine the ingredients.
Do not add salt!!! Serve immediately, before the cheese has cooled. Enjoy your meal!
ADYGEAN CHEESE CASSERLE
Adyghe cheese - 400-500 g,
sour cream - 100 gr,
chicken eggs - 2 pcs,
sugar - 4 tbsp,
flour - 8 tbsp,
raisins - 100 gr
Grind cheese, sour cream, eggs, sugar in a food processor. Add washed raisins and flour to the resulting mass. Stir. Place the entire mass in a baking dish greased with vegetable oil and place in the oven, heated to 200 degrees (Celsius) for 20 minutes. After 10 minutes of baking, you can raise the pan higher.
Fried Adyghe cheese with tomatoes from Masha
A close relative shared the recipe for this simple but very tasty dish with me.
Adyghe cheese
Tomatoes
Seasoning KAMIS "Provencal herbs" or "Herbs of Italian cuisine"
Vegetable oil for frying
Cut Adyghe cheese into small rectangles, tomatoes into circles.
Fry the cheese on both sides in a small amount of oil (do not fry!), place on a plate, sprinkle with Provençal herbs or Italian herbs.
Fry the tomatoes, place on the cheese and sprinkle with herbs on top.
You can garnish with parsley.
Consolidation! And with white or red wine - doubly so!
A delicious Adyghe breakfast dish - cut the cheese into slices, fry quickly in oil, turn over and pour in beaten egg, turn over several times. yummy!
And this is how I make scrambled eggs with green beans: I fry the beans, add cubes of Adyghe cheese, pour in the beaten egg, turn it over after 1-2 minutes and cover with a lid.
Kvari (dumplings in Georgian)
Kvari are dumplings with Georgian suluguni cheese. This recipe is popular in Western Georgia, especially in the region called Megrelia. Kvari is one of the most favorite dishes of the pop singer, Georgian Diana Gurtskaya.
In Russian conditions, the best substitute for cheese from Georgia can be Adyghe cheese - it turns out very tasty.
What you need:
Adyghe cheese, 250 grams
flour, 500 grams
egg, 2 pieces
salt
butter, 10 grams
So, first we make the filling. Thoroughly knead 250 grams of cheese and add some salt so that the mass is noticeably salty. If the filling is too loose, you can add a couple of tablespoons of boiled water so that it easily sticks together into lumps (which we will put into dough circles).
Dough. Pour half a kilo of flour into a bowl, break 2 eggs into it and add water, stirring with your hands. The dough is ready when it stops sticking to your hands. Roll out the dough using a rolling pin, as for regular dumplings. Using a large mug we cut out circles... - you know how this is done, why am I writing in vain? =)
When the dough circles are ready, pack the filling into them.
NB To make a kvari scallop, you need to squeeze the dough with three fingers, one on top, two on bottom, and so on throughout the seam.
Depending on the thickness of the dough, cook until done (6-7 minutes), adding a little salt to the water. Place on a plate and grease with a small amount of butter. It can be done without oil.
The quantities specified in the recipe yield two large, filling portions of a delicious dish called kvari. It’s very tasty to eat these Georgian dumplings with sour cream. That's the whole recipe =)
Adyghe cheese soup. It's new, frankly speaking. Budget soup for every day
The big plus of this recipe is that all the ingredients are easily available in stores and inexpensive, and the soup takes no longer to cook than it takes to cook noodles or pasta. I have made soup from Adyghe cheese three times already, improving the recipe from time to time. As a result, I came to the conclusion that there is no need to split hairs. Here's how to do it:
Stage 1
a pile of noodles - two large “zhmeni”
Adyghe cheese - 150 g, cut into cubes
1 liter of water
That's so much noodles...
Bring the water to a boil and add the noodles into the pan. Then - cheese cubes. Cook until the noodles are ready in 5 minutes, and move on to the second stage.
Stage 2
Now we add
Milk - 100 ml
1 egg
butter, a small piece to taste
salt to taste
Pour in the milk, add the egg and try to stir it as quickly as possible so that it doesn’t cook in one piece - chat the soup, chat! It still forms a couple of lumps there - mash them together. Alternatively, beat the egg with a spoon in a separate bowl and pour it into the soup, stirring.
Finally, add the butter. Salt.
After 5 minutes, turn off the heat. Ready! This amount of soup is enough for 3-4 servings.
In general, the soup is like completely lazy kvari, that is, Georgian-style dumplings with cheese - the ingredients are almost the same, just the assembly is different.
I liked the soup completely. Now it will be a regular dish for me.
This was my cheese soup number 2 - with dill (3 sprigs), basil (tiny pinch) and a tiny clove of garlic chopped. It’s an interesting taste, but for me, not everyone will like it and it’s not specific for every day. But it looks very nice :) Well, you can add something of your own, whatever you like. I will be glad to receive comments on this topic)
Gebzhalia, an exquisite piece of Georgian cuisine
Gebzhalia (gebzhalia) is a delicious snack with an original, delicate taste, which is little known outside of Georgia.
The recipe for gebzhalia is simple using available, inexpensive products, and the taste is the most aristocratic!
To prepare a small portion you will need:
Sour cream, 200 g
young suluguni cheese (can be replaced with Adyghe cheese), 150 g.
dried mint, 2 teaspoons (if you have fresh mint, even better)
cilantro, 3-4 sprigs
ground red pepper, half a teaspoon
ground coriander, 1/4 teaspoon
hops-suneli, 1/4 teaspoon
garlic, 1 large clove
salt, add a little salt
Mix the spices (mint, pepper, coriander, suneli hops) and add a little boiling water (2 tablespoons) so that the seasonings immediately give flavor. Pour sour cream over the brewed seasonings, add fresh cilantro, lightly add salt and stir. Pour cheese cut into cubes (about 1 by 3 cm) into the resulting sauce. Leave the dish for a couple of hours so that the cheese is thoroughly soaked in the sauce. Serve cold as an appetizer.
Recipe for salad with Adyghe cheese.
Ingredients:
Chicken (fillet) – 200 g
Tomatoes - 2 pcs.
Cucumbers St. - 2 pcs.
Basil of St. or dried
Green salad - 5-7 leaves
Cheese “Adygei” – 100 g
Sesame seeds
Sunflower seeds, peeled
Olive oil
Salt and pepper
How to prepare a salad with Adyghe cheese according to the recipe:
1. Wash the chicken fillet, dry with a napkin, cut into thin strips and fry in olive oil until golden brown.
2. Cut the tomatoes into cubes, cucumber into small cubes.
3. Tear the lettuce leaves with your hands.
4. Cut the cheese into cubes.
5. Dry the seeds in a frying pan without oil.
6. Place lettuce leaves on the bottom of the salad bowl, place fried chicken and chopped vegetables on top.
7. Place pieces of cheese on top of the vegetables, pour olive oil over everything and sprinkle with sesame seeds and sunflower seeds.
The light salad recipe with Adyghe cheese is ready.
Well, I’ll also offer one recipe with Adyghe cheese, so to speak, in a hurry, a very suitable option for breakfast - sandwiches with cheese, herbs and tomatoes.
What you will need for the recipe for sandwiches with Adyghe cheese:
Grain bread
Adyghe cheese – 300 g
Ground black pepper
Tomatoes – 2 pcs.
Dill greens
Garlic – 1-2 cloves
Preparing sandwiches according to the recipe with Adyghe cheese:
1. Dry the bread in the oven and rub it with garlic.
2. Grind the cheese with chopped herbs.
3. Slice the tomato thinly.
4. Spread the cheese on the bread, place a slice of tomato on top and sprinkle with freshly ground black pepper. If desired, garnish with a sprig of dill.
Agree, the recipe for sandwiches with Adyghe cheese is an excellent alternative to morning rolls with butter, so try it for your health!
The national Adyghe dish is halyuzhiy, chebureks with Adyghe cheese. Like this! In simple terms, more consonant with the Russian language - halyuzh. This miracle is done simply and quickly, but it turns out incredibly tasty!
Ingredients:
Adygei cheese 500 grams, 200 grams of sour cream, a pinch of soda, 2 eggs, salt (to taste) and flour.
Stir sour cream with salt and egg, then pour the resulting mass into flour and knead into a not very stiff dough.
Place in the bag for a while (15-20 minutes).
For the filling, mash the Adyghe cheese with your hands or rub it through a coarse grater and add 1 egg, mix well
An important point is to trim the sealed edge of the dumpling with a corrugated knife for pasties.
Pour vegetable oil into a frying pan and heat well. You can cook it in deep fat - whichever suits you best. Fry the resulting raw halyuzh until golden brown on both sides and place on a dish. It is important to blot the finished halyuzh with napkins to remove excess oil. Actually, that's all, you can eat it!!
Adyghe cheese is a low-calorie, inexpensive, tasty and very healthy product. It is not at all greasy, so nutritionists often recommend using it for people who control their weight. It contains a lot of proteins, rich in calcium and other beneficial substances necessary to maintain good health.
This soft cheese tastes like thick yogurt and is on par with such varieties as feta, feta cheese, mozzarella, ricotta and mascarpone. However, it differs from them in the method of preparation - it undergoes a pasteurization process at high temperatures. Since only fresh, high-quality, whole cow's milk is used in the production process of the product, it has an excellent, delicate, light taste.
It can be used to make sandwiches for tea or coffee. And you can add it to a variety of culinary delights. What dishes can you prepare with Adyghe cheese? I'll tell you about this now.
What to cook from Adyghe cheese?
Rolls with fresh herbs
For this simple but very tasty dish we will need the following ingredients: 1 thin Armenian lavash, half a kilo of Adyghe cheese, a small piece of lean ham, 2 small cloves of garlic. Also prepare a medium bunch of fresh herbs: dill, parsley (or cilantro), thick, not sour mayonnaise. You can add ground pepper to taste.
Preparation:
Grind the cheese (grate it). Add crushed garlic, finely chopped herbs, add mayonnaise. Mix everything thoroughly until a thick, homogeneous mass is obtained. Cut the ham into very thin slices.
Now spread a sheet of pita bread on the table. Evenly distribute the cheese and vegetable mixture on it, arrange the pieces of ham, roll it into a tight roll, and put it in the refrigerator for a couple of hours. When the roll is well soaked, use a sharp knife to cut it into pieces 3 cm wide. You can serve.
Hearty snack for breakfast
To prepare you will need: 300 g of cheese, 2 eggs, a little flour and breadcrumbs. If desired, you can add some of your favorite spices to the breading.
Preparation:
Cut the cheese chilled in the refrigerator into small cubes (1-2 cm). Place the breading and flour in separate bowls. Beat the eggs until foamy. Heat a frying pan with vegetable oil. Let there be enough oil, don’t skimp on it. Now prick a piece of cheese with a fork, dip it into the egg mixture, then into the flour, and then into the bowl with the breading. Place in a frying pan and fry until golden. Serve the appetizer hot with slices of white bread.
Appetizing vegetable terrine
This very tasty, elegant dish is suitable for both an everyday family lunch and a festive dinner. It can be prepared at any time of the year, delighting family and guests. For cooking we need products: 3 medium-sized eggplants, 3 bell peppers of different colors, 300 g of cheese. You also need a little vegetable oil for frying. Salt and pepper according to your taste.
Preparation:
Wash the vegetables well, remove the “tails”. Cut the peppers in half, remove the seeds, and then bake in the oven on a greased baking sheet. When roasting, cover vegetables with foil. The peppers will be ready in 20-30 minutes. Place them on a dish, cover with film, leave for 15 minutes. Remove the peel from the cooled halves.
While the peppers are cooling, cut the eggplants into slices. Add salt and mix with vegetable oil. Place on a baking sheet and bake until done, about 10 minutes. Cooking temperature - 190 degrees.
Now cover the clean dish with cling film. Place a portion of baked eggplant around the edges. Then lay out a layer of peppers, interspersing them with thinly cut slices of Adyghe cheese. Layer the vegetables and cheese in layers until you run out. Now fold the edges of the eggplant circles and wrap the edges of the film tightly.
Place a suitable plate on the resulting semblance of a roll, and place a load on top - a liter jar filled with water. Leave in the refrigerator overnight. After this, remove the film and cut the finished terrine into pieces. Can be served.
Hot appetizer of rice and vegetables
For this very tasty, hearty dish, prepare the following products: one and a half glasses of white rice, 1 onion, 300 g of cheese. You will also need 2 ripe, strong tomatoes, 1 large sweet pepper, a bunch of spinach, 3 small cloves of garlic. We can't do without salt and black pepper.
Preparation:
Rinse the rice, cook until tender, rinse again, and drain in a colander. Heat a thick, deep frying pan or saucepan and melt a piece of butter. Fry the onion cut into thin rings until half cooked. Now add the Adyghe cheese cut into small cubes into the pan. Fry it for about 5 minutes. Now add the pepper cut into rings, fry, stirring, for another 5 minutes. Now add the diced tomatoes, crushed garlic, and chopped spinach. Add salt and pepper, continue cooking, covered, over medium heat for another 10 minutes.
The last step is to add cooked rice to the vegetables and stir. Cover with a lid and simmer over low heat for another 10 minutes. Serve the appetizer hot. For extra flavor, you can sprinkle each serving with fresh basil. Separately, you can serve fried fish, boiled sausages or cutlets. Bon appetit!
