Smoked Adyghe cheese - traditional cheese of the Caucasus

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We all have the same associations at the mention of Caucasian cuisine: a lot of spices and herbs, sharpness and spiciness. However, few people know that the Caucasian peoples are real craftsmen in the balance of taste. They are famous for their special ability to combine spicy meat dishes with delicate and soft cheeses. One of the most famous Caucasian cheeses is Adyghe cheese, which was named after its birthplace - the Republic of Adygea - and gained immense popularity in Russia.

Adyghe cheese today can be found on any store shelves in the country. One of the reasons for such prevalence and availability is the simplicity of the technology and high profitability.

Properties of Adyghe cheese

Cheese is made from goat, sheep or cow milk by sterilization. It can be easily recognized by its milky color and soft curdled texture. The smell of Adyghe cheese is milky, it tastes a littlefresh, reminiscent of curdled milk. A distinctive feature is a rounded shape with a pattern on the surface due to the molds in which the cheeses are pressed. The fat content of cheese can be different, depending on the milk that is used in the cooking process. The average is 40%.

The benefits of Adyghe cheese

Adyghe cheese is rich in B, A, PP, D, C, H, E vitamins, amino acids, micro and macro elements, beta-carotene, as well as protein, which is contained there more than in meat or fish Therefore, it is especially recommended for pregnant women, nursing mothers, athletes, as well as the elderly and people who lead a sedentary lifestyle, who have problems with the musculoskeletal or cardiovascular system, digestion. Cheese is allowed in almost all diets, as it has a low calorie content and a small amount of s alt.

Cheese making

Cooking Adyghe cheese, as mentioned above, is extremely simple. Cow, goat or sheep milk is heated to 95 ° C, fermented milk whey is introduced, slowly mixed. After curdling the cheese mass, it is taken out and sent to a special wicker wooden mold in which the cheese is pressed for a couple of hours.

Adyghe cheese is produced in two versions: fresh and smoked. Smoked Adyghe cheese is obtained by drying fresh Adyghe cheese for eight hours and smoking on wood shavings for 12 hours with the addition of a large amount of s alt. This type of cheese can be storedlong time - up to 50 days. The consistency of smoked Adyghe cheese is denser and much lighter than fresh. In addition, this cheese has a characteristic dark rind. In taste, it differs from its counterpart in increased s altiness and smoked taste.

How to choose smoked Adyghe cheese

A good cheese of this kind should not be cracked, as this is evidence that it has not ripened. If the cheese smells of chemicals or vinegar, then most likely the manufacturer was trying to save money by adding other, cheaper cheeses. Adyghe cheese does not have a grayish tint, and vacuum-packed air or any liquid indicates errors in storage conditions.

The price of Adyghe cheese varies depending on the packaging - from 400 to 550 rubles per kilogram. If you want to buy cheese with a good shelf life, be prepared to overpay 50-60 rubles for 1 kg of cheese when packaging 200-300 g for thermo or vacuum packaging.

How to store smoked Adyghe cheese

Any Adyghe cheese must be stored in the refrigerator at a temperature not exceeding 6 °C. After opening the package, smoked Adyghe cheese retains its freshness for several months, provided that it is kept in a glass container with a tight-fitting lid. This is necessary in order to protect the product from foreign odors.