We all have the same associations at the mention of Caucasian cuisine: a lot of spices and herbs, pungency and spice. 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 the Adyghe cheese, which was named after its birthplace - the Republic of Adygea - and gained immense popularity in Russia.
Adygea cheese today can be found on any store shelves in the country. One of the reasons for this prevalence and accessibility is the simplicity of technology and high profitability.
Adyghe cheese properties
Cheese is made from goat, sheep or cow milk by sterilization. It can be easily recognized by its milky color and soft curd texture. The smell of Adyghe cheese is milky, it tastes a bit freshish, resembles yogurt. A distinctive feature is the rounded shape with a pattern on the surface due to the shapes in which the cheeses are pressed. Cheese can be different in fat content, depending on the milk used in the cooking process. This is an average of 40%.
Adyghe cheese benefits
Adygea cheese is rich in vitamins of group B, A, PP, D, C, H, E, amino acids, micro and macro elements, beta-carotene, as well as protein, which is found there more than in meat or fish, therefore it is especially recommended pregnant women, nursing mothers, athletes, as well as elderly people and people leading a sedentary lifestyle, having problems with the musculoskeletal or cardiovascular system, digestion. Cheese is allowed for use in almost all diets, as it has a low calorie content and a small amount of salt.
Cheese making
Cooking Adyghe cheese, as mentioned above, is extremely simple. Cow, goat or sheep’s milk is heated to 95 ° C, sour milk whey is introduced, and slowly mixed. After curing 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 eight-hour drying of fresh Adyghe cheese and 12-hour smoking on wood chips with the addition of a large amount of salt. This type of cheese can be stored for a long time - up to 50 days. The consistency of smoked Adyghe cheese is more dense and much easier than fresh. In addition, this cheese has a characteristic dark crust. In taste, it differs from its counterpart in enhanced salinity and smoked taste.
How to choose smoked Adyghe cheese
Good cheese of this kind should not be cracked, as this is evidence that it has not ripened. If the cheese has a smell of chemistry or vinegar, then most likely the producer tried to save money by adding other, cheaper cheeses. Adyghe cheese is not characterized by a grayish tint, and air in a vacuum package or any liquid indicates errors in storage conditions.
The price of Adyghe cheese varies depending on the package - 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 packing 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 of no higher than 6 ° C. After opening the package, the smoked Adyghe cheese remains fresh for several months, provided that it is contained in a glass container with a tight-fitting lid. This is necessary in order to protect the product from foreign odors.