2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
As you might guess from the name, the Adyghe cheese variety was born on the northern slopes of the Caucasus. This whey fermented milk product has been known there since ancient times. It was made - and continues to be made at home - from sheep's milk, fermented with rennet. Until now, not a single feast in Adygea is complete without the presence on the table of a low white cylinder with convex edges and clear traces of shape on the sides.
This cheese is good to eat under the "accompaniment" of dry red wine and fresh vegetables. Locals also widely use it for making cheesecakes, khachapuri and other dishes. We sell mainly a fresh white product, but a smoked version is also extremely popular. Such Adyghe cheese is being prepared at home. It is mainly made in the traditional hearth and in the smoker.
Fresh cheese, because it belongs to the category of soft cheese, is stored for a short time - only 30days in the refrigerator, but his smoked counterpart can lie for years without losing its wonderful taste. Previously, they smoked it only to take it with them on a long journey. In Russia, as in many northern countries, hard cheeses or fresh crumbly cottage cheese are mostly popular, but such a “transitional” product is popularly loved in Mediterranean cuisine. It is a close relative of the Georgian suluguni, Italian ricotta and mozzarella, Greek feta, Bulgarian cheese. The calorie content of Adyghe cheese is much lower than in hard varieties, which makes it possible to use it in diets.
In the factory environment, the manufacturing technology of the product has changed. Now they can take as a basis not sheep's milk, but goat's (and even with the addition of cow's). This most regrettably affects the nutritional value of the entire product. The calorie content of Adyghe cheese will be higher if cow's milk was involved in its preparation, and lower if it was fermented and ripened according to traditional rules.
This product has many useful substances. Nutritionists have calculated that it is enough to eat only 80 g of Adyghe cheese per day to maintain the necessary supply of calcium and phosphorus in the body. It is also rich in B vitamins and amino acids. Despite the fact that Russian factories use cow's milk in the Adygei Cheese brand, the calorie content of this product is still lower than in durum varieties, thanks to the unique technology of its manufacture. Milkpasteurized at high temperatures. From this, the final product has a distinct taste of fermented baked milk or curdled milk. Milk fermented with a Bulgarian stick goes through two stages of processing - heat, and then, already in molds, cold. Only at the last stage is it s alted.
The immaturity of the product, its curdled structure can reduce the calorie content of Adyghe cheese. It is only 240 to 252 kcal per 100 g of product. Compared to hard varieties, this is a very low figure. In fact, such a low energy value brings this soft fermented milk product closer to cottage cheese, but the full flavor bouquet puts it one step above the latter.
Such a low calorie content of Adyghe cheese, as well as its exceptional benefits for the body, allow it to be used in dietary nutrition and during fasting days for weight loss. It can be used not only for "exotic" Caucasian dishes such as khachapuri, but also added to our traditional dishes: salads (instead of too s alty cheese), dumplings. Or you can just eat it with brown bread and fresh vegetables - it will be very tasty!
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