What is healthier than feta cheese or Adyghe cheese. Adyghe cheese: benefits and harms, recipe at home

13 November 2012 Today, when buying cheese, it is very difficult not to fall into the trap of enterprising cheese makers, especially if the cheeses are pickled. For the sake of profit, manufacturers forget about traditions and cook using accelerated technology. are prepared exclusively according to traditional technology from natural farm milk.

In this article, we will talk about pickled cheeses. These include feta cheese, suluguni, Adyghe, Georgian, Ossetian, Imeretian cheese, etc. In addition, mozzarella can be attributed to pickled cheeses. Hard cheeses, in addition to their undoubted benefits, contain a lot of fatty acids. In this regard, pickled cheeses are more useful because do not contain as much fat.

Cheese

Brynza is a pickled cheese that is found in many cuisines - Balkan, Ukrainian, Romanian, Moldavian. Unfortunately, producers do what they want with cheese. This is perhaps one of the most common types of pickled cheeses. Classic feta cheese should contain milk, bacterial starter culture and rennet. The consistency of feta cheese is homogeneous, there should be no crust on the cheese. The quality indicator is a smooth surface with small cracks, but “needles” are already a bad sign. The presence of a fine mesh pattern is not allowed in the cheese.

Healthy, energetic people are advised to consume feta cheese regularly in small quantities, because it stores a lot of proteins and fats, is abundant in calcium and phosphorus. But in feta cheese there is almost no potassium and a lot of sodium, so you should be careful with diseases of the circulatory system, nervous system, pancreas, kidneys, liver and biliary tract, stomach.

Cheese is necessary for those who go in for sports, as it helps to quickly restore calories, it is not only useful, but also does not affect the figure in any way. Bryndza can help those who have problem skin, as it normalizes digestion, stool and prevents bacteria from actively multiplying in the intestines.
Cheese is useful for all people of all ages, but it is especially recommended for feeding children, pregnant and lactating women and the elderly.

Adyghe cheese

Adyghe cheese is perhaps the only brine cheese of which there is no need to violate the technology, because it is already too simple: cow's milk, salt and sourdough. You can also make this kind of cheese at home. The only thing that definitely should not be in any cheese is vegetable fats. If the composition of the brine cheese contains any vegetable fats, then such a product does not even have the right to be called cheese. It is even approved by law.

Adyghe raw is a dietary product. The calorie content of this cheese is extremely attractive for people who dream of keeping a thin waist for many years. The main and main difference between the preparation of cheese and other varieties is the preliminary pasteurization of milk at a high temperature. It is this technological feature of cooking that gives the main benefits to the Adyghe cheese.

Suluguni

Another popular brine cheese is made from pasteurized sheep, goat, cow, buffalo milk or a mixture of these. These cheeses are classified as "chadderized" cheeses. This is a stage of the technology, during which the curd is given sufficient time to sour. Thanks to this, the acidity increases, and the cheese dough gets the ability to stretch and a kind of layering. Thanks to the softness of the dough, you can give it any look. The most common are braids or fine threads. Smoking ready-made cheese gives it a spicy taste and increases the shelf life of the finished product.

Suluguni should not crumble and taste bitter. If this is the case, then the manufacturers have violated the classic recipe for its manufacture. High-quality suluguni is made exclusively from milk, sourdough and an enzyme preparation. The taste of this cheese is pure, fermented and salty, since the salt concentration in suluguni reaches 7%.

In suluguni cheeses, protein is in a more accessible form than in milk, which makes it easier to assimilate. Cheese contains a large amount of calcium and phosphorus, a significant amount of protein, niacin and vitamin B2. 50 g of this cheese contains about 30% of the daily human need for calcium, 20% - in phosphorus, 15% - in protein, niacin and vitamin B2, 5% - in magnesium and retinol.

Mozzarella

Italy is considered the homeland of this cheese, and it is traditionally prepared from buffalo milk. There is also mozzarella made from cow's milk. Italians call it "milk flower". Ideally, mozzarella should have a sour milk smell and taste, slightly sour and salty. The salt concentration in this product is quite high - up to 5%. No flavors are allowed that indicate that the technology has been violated.
Mozzarella contains a large amount of amino acids that are extremely beneficial for connective and muscle tissues, and, importantly, these amino acids are absorbed by our body much easier than those found in meat. It is no coincidence, for example, that mozzarella is recommended by the Italian National Institute for the daily diet of athletes who experience heavy physical exertion and overload of muscles and ligaments. In addition, cheese is rich in calcium, proteins, vitamins and mineral salts and contains enzymes that suppress pathogenic flora and restore the protective barrier of the intestinal walls, promote the growth of beneficial bacteria and vitamins, better absorption of calcium and iron, and stimulate the body's immune reserves.

The range of environmentally friendly products "Ecocluster" includes

Cheese is a product with more than a thousand years of history and many traditions associated with the process of its preparation. Originally the food of warriors and shepherds, today cheese performs many different functions in cooking - from a simple breakfast (which in the morning can be better than a cup of coffee and a cheese sandwich!) To a delicacy with a unique taste. It is used in salads, soups, hot dishes, sandwiches, snacks and even desserts. And all this is due to the variety of cheese varieties that differ in consistency, taste, appearance, degree of compatibility with other products.

This article will focus on the most popular cheeses in Russia:

Mozzarella cheese

This cheese has gained special fame all over the world primarily because pizza preparation cannot do without it. The first mentions of mozzarella cheese date back to the 12th century and are associated with the monastery of San Lorenzo, where monks made cheese similar to modern mozzarella. Five hundred years later, industrial production of this cheese began in Italy.

The classic mozzarella cheese is made in the Italian province of Campagna from buffalo milk. And the version that appears on the shelves of Russian stores and is used to make pizza is made from cow's milk. Italians call this unleavened variety of mozzarella "milk flower" ("fior di latte").

What is mozzarella cheese

Mozzarella cheese is usually sold in the form of balls in a pack with brine (it cannot be stored for a long time without brine). The color of the cheese is white, the consistency is firm, slightly fibrous inside. There are also such varieties of mozzarella as hard or smoked. The taste of this cheese is tender, slightly bland.

Depending on the shape of the mozzarella cheese in which it is marketed, it is called differently. For example, braids of mozzarella are called "traccia", large spherical pieces are called "bocconcini", balls the size of cherries are called "chileggini", and even smaller balls of mozzarella are called "perlini".

Calorie content of mozzarella cheese and its beneficial properties

Mozzarella is a low-calorie cheese. 100 grams of it contains about 300 kilocalories, which is not so much. As for the beneficial properties of mozzarella, this cheese contains elements such as calcium, sodium, manganese, phosphorus, selenium, as well as vitamins A, B, D, E, K. Mozzarella cheese is easily absorbed by the body, useful in dietary nutrition to replenish the protein balance in organism. Many doctors recommend including mozzarella in the diet of pregnant and lactating women, children over 3 years old.

Mozzarella recipes

Italian caprese salad

Mozzarella is used not only for making pizza or lasagna... This delicate Italian cheese goes well with chicken, red fish, most vegetables, which allows you to use it for salads, appetizers, roasting meat or fish, filling for cheese pies. Mozzarella cheese is also an excellent appetizer for sweet vermouth or dry white wine.

Apart from all kinds of pizza, one of the most popular dishes using mozzarella cheese is famous Italian salad "Caprese"... It is prepared very simply: you need to take a couple of ripe tomatoes, cut them into slices. In the same way, cut the cheese and put the circles on a flat dish, alternating between them. Add a few fresh basil leaves, olives, sprinkle with olive oil - and a delicious Italian salad is ready!

Mozzarella is good not only in salads, but also in hot dishes - for example, as fillings for meatballs minced chicken. To prepare this dish of minced chicken with the addition of white bread and a small amount of Parmesan cheese, make balls a little larger than a walnut, then flatten them into a cake, put a small piece of mozzarella in the middle and form a meatball. After that, the meatballs are breaded in breadcrumbs and fried in vegetable oil. They are best served with fresh vegetables.

Sulguni cheese

Traditional Georgian cheese suluguni belongs to hard pickled cheeses. It is made from cow, goat, sheep or buffalo milk. Sometimes, to make suluguni, milk of different types is mixed - for example, cow and sheep or cow and goat.

There are several versions of where the name of the suluguni cheese came from. The most common of them says that this word comes from the Ossetian dialect, where "Sulu" means "serum" and "Gun"- a part of a word indicating what the product is made of. So suluguni means "Made from whey".

Another version, more poetic, claims that the name of this cheese comes from the Georgian words "suli" - "soul" and "guli" - "heart". Already on this assumption, it becomes clear how much the Georgians love this delicious cheese.

What is suluguni cheese

Suluguni - pickled cheese, has a distinct, pleasant sour-milk smell, salty taste. The consistency of the cheese is dense, elastic, slightly flaky. The color of the cheese can vary from milky white to yellowish, but should always be uniform over the entire surface, without any spots. This cheese does not have a crust, but a slight layering is allowed on its surface.

Suluguni cheese can be eaten in different forms - cheese, fried, smoked, baked. It is often used as a filling for khachapuri or pies, added to salads and hot dishes, and served as an independent wine snack.

Calorie content of suluguni cheese and its beneficial properties

The calorie content of suluguni cheese is 285 kcal per 100 grams of product. It contains many vitamins and minerals such as calcium, phosphorus, magnesium, sodium, iron, vitamins A, B, E, PP and others.

Doctors recommend eat suluguni cheese for those who need to normalize metabolism, and also suffer from anemia or stomach diseases. Suluguni is useful for tuberculosis. Like other cheeses, it should be included in the menu of pregnant women and nursing mothers, children from 3 years old. True, they should not get carried away with smoked suluguni varieties.

Suluguni cheese recipes

Khachapuri in Adjarian

The main dish in the preparation of which suluguni cheese is used is, without a doubt, georgian khachapuri different types. For example, Adjarian khachapuri: they are made in the form of a boat with a cheese filling, in the middle of which a raw egg is broken and baked until the protein grasps. The filling for such khachapuri is not made from pure suluguni cheese - it is mixed with feta cheese and boiled eggs. This is done so that, when baked, the filling turns into a thick mass that can be grabbed with a slice of bread, and not into liquid melted cheese (suluguni melts very easily).

Another tasty and satisfying dish with the addition of suluguni cheese - stuffed eggplant... The eggplants are cut in half lengthwise and the pulp is removed from them to make "boats". Then they are filled with a mixture of minced meat, chopped tomatoes and suluguni, after which I bake until tender in the oven. It turns out very tasty, such a dish is suitable for a family dinner, and for a festive table.

Adyghe cheese

Adyghe cheese belongs to soft types of cheese. This makes it similar to other cheeses such as mozzarella, ricotta, feta. On the shelves of Russian stores, this is one of the most inexpensive cheeses, but its low cost does not mean that it is of low quality. It's just that this cheese is produced on the territory of Russia, in the foothills of the Caucasus, so the costs for its production, packaging and transportation are not as high as for other varieties.

According to an old Nart legend, the recipe for Adyghe cheese is of divine origin. The patron saint of livestock, the god Amish opened it to a young girl who later received the name Adyif - "Light-handed"- as a reward for saving a herd of cattle from a terrible storm.

What is Adyghe cheese

Adyghe cheese has a pleasant, distinctly sour-milk, spicy, moderately salty taste and a delicate, cottage cheese-like, but somewhat denser texture. It happens that when cutting, such cheese crumbles a little.

Its color is uniform, it can vary from white to yellowish, on the surface there can be individual spots of cream color. This cheese has no crust; its surface may be slightly flaky.

The Adyghe cheese should be stored in the refrigerator (not in the freezer!), Preferably separately from strong-smelling products, since cheese easily absorbs foreign odors.

Adyghe cheese is produced in two types - regular and smoked. Salads, soups, various snacks are prepared from it, used as a filling for pies and dumplings, fried in butter - both in batter and without it.

Calorie content of Adyghe cheese and its beneficial properties

Adyghe cheese can be called a low-calorie product: one hundred grams of it contains only 264 kcal. Therefore, it can be used by those who follow a diet - in order to add variety to the dietary menu and replenish the amount of protein necessary for the normal functioning of the body.

It should be noted and other useful properties of Adyghe cheese.

For example, it is useful to eat it for people who suffer from stomach diseases accompanied by low acidity (despite the fact that other types of cheese are usually contraindicated for them). Because cheese is high in calcium and other minerals, it is good for growing children.

The composition of the Adyghe cheese is very simple: only milk and salt... It does not contain preservatives, colors or other artificial substances; this means that it will not harm the health of those who eat it. Of course, in the event that there is no individual intolerance to milk or other contraindications to the use of cheese.

Recipes with Adyghe cheese

Most often, Adyghe cheese is used as a filling for dumplings, all sorts of pies and flat cakes. For example, you can cook with it - national flatbreads of Balkars, Karachais and Ossetians.

delicious tortillas with cheese

Khychiny - recipe

To make dough for khychins, you will need:

Wheat flour;
ayran - a Caucasian fermented milk drink;
eggs;
salt;
soda;
vegetable oil - olive oil is best.

The dough is allowed to stand in a warm place while the filling is prepared, consisting of mashed potatoes and Adyghe cheese with the addition of herbs, garlic, spices to taste. The filling and dough are rolled into balls, each ball of the filling must be twice the size of the ball of dough. The dough is flattened into a cake, the filling is wrapped in it, after which hands (not with a rolling pin!) Form a cake about 15 cm in diameter from the resulting "knot" and fry it in a pan on both sides. Ready khychins are oiled and eaten hot.

Chees Feta

Feta is a soft cheese made from sheep's milk. It appeared in the ancient period and therefore is traditionally considered Greek, although it is used in the cuisines of almost all Mediterranean countries.

The first descriptions of cheese reminiscent of modern feta are found in Homer's Odyssey: Cyclops Polyphemus makes a very similar cheese by pouring sheep's milk into skins of animal skins and hanging them up to drain excess liquid. This whole process is very similar to the real technology of making feta cheese.

What is feta cheese

Feta is a soft, crumbly white cheese, with a pleasant smell, reminiscent of fresh cottage cheese, and a spicy, salty taste. Feta is sold in brine, and it should be stored in it after purchase - and stored for no more than a week, placing it in a container with a lid and putting it in the refrigerator.

Feta cheese goes well with most vegetables and herbs, which makes it an indispensable ingredient not only in the famous Greek, but also in many other salads. In general, the unusual taste of feta allows you to combine it even with the most unusual products - for example, melon, watermelon, beans, lentils. Feta is sprinkled on pizza or spaghetti, boiled potatoes or mashed potatoes, added to stuffed vegetables or used as a filling for pies.

Calorie content of feta cheese and its beneficial properties

Feta cheese can hardly be called dietary: the fat content in it can reach 50%, and the calorie content is 290 kcal per 100 grams. However, at the same time, feta has a number of useful properties. During the preparation process, this cheese retains all the beneficial substances contained in the sheep's milk, from which it is made. Among them are substances such as:

Greek salad with feta cheese

The main culinary use of feta cheese is, of course, classic greek salad... For its preparation, cucumbers, tomatoes, bell peppers, olives, lettuce and basil leaves and feta cheese itself are usually used. Season the Greek salad with a mixture of olive oil and lemon juice. At the same time, it is believed that for the "correct" salad, vegetables must be chopped coarsely, and the cheese should be crumbled and the leaves of greens should be chopped up only with your hands - in no case should you cut it with a knife.

Another interesting salad with feta cheese is fruity, with melon and sunflower seeds... For this salad, the melon is cut into cubes, pieces of feta, fried seeds, and basil leaves are added to it. To dress this salad, mix olive oil, lemon juice and black pepper.

Philadelphia cheese

Philadelphia cheese was first prepared in 1872 in the city of Chester in the American state of New York. It was a delicate cheese with a fresh creamy taste and did not require long ripening and aging. This cheese went on sale under the name "Philadelphia"... Almost half a century later, in 1912, a method was found to pasteurize this cheese. This is how the well-known Philadelphia appeared, which is now used to make rolls of the same name and is the main component of a dessert called cheesecake.

What is Philadelphia cheese

Philadelphia is a sweet, soft cheese made from cow's milk with the addition of cream. It is the cream that gives this cheese such a delicate but distinct taste. Philadelphia often goes on sale with different flavors - for example, herbs, garlic, etc.
Philadelphia cheese is marketed in several varieties:

soft cheese, the fat content of which is 69%;

soft light cheese with a fat content of 12%;

soft, very light, 5% fat;

soft cheese Philadelphia Balance with herbs, fat content 12%;

Philadelphia Balance with Yogurt, 13% Fat.

Calorie content of Philadelphia cheese and its beneficial properties

Like all cheeses, Philadelphia contains a lot of calcium, vitamins A, B, E, K, PP, iron, phosphorus, potassium and other minerals. At the same time, almost all the nutrients that are contained in fresh milk and cream are stored in this cheese without losing their properties.

In addition, Philadelphia cheese is a low-calorie product that can feel free to include in the diet menu. Its calorie content is only 253 kcal per 100 grams (for classic cheese with a fat content of 69%).

Philadelphia cheese recipes

It is believed that of all the varieties of Philadelphia cheese, the classic soft cheese is universal, with a fat content of 69%. It is suitable for sandwiches, soups, sauces, desserts and creams. This cheese can be used in place of sour cream or cream - for example, it can be added to a ready-made dish to give it a delicate creamy flavor.

The most interesting is Philadelphia cheese as a component of various sauces.

Philadelphia cheese sauce

The base sauce is prepared as follows: Philadelphia is mixed with grated Parmesan cheese, a little milk or cream is added, a mixture of Provencal herbs. The base is ready, now you can come up with an unlimited number of variations with it, simply by introducing new components into the composition: garlic, mushrooms, ham, fresh or pickled cucumber, herbs ... Each ingredient will give the sauce a new, unique taste. This sauce goes well with pasta, some poultry and fish dishes.

Philadelphia cheese is also used in the preparation of desserts - for example, the famous cheesecakes. To cook, the base cake is first baked in the oven. While it is baking, cheese is mixed with cream, sour cream, beaten eggs, sugar. If desired, add cinnamon and vanillin, after which the filling is poured into a mold over the base and set to bake. The finished cheesecake should be served chilled.

Blue cheeses

The history of blue cheeses goes back more than four thousand years. Strictly speaking, before the invention of pasteurization, it was generally impossible to avoid the appearance of mold on cheese.

There is such a legend about the origin of blue cheese:

One day a young shepherd stopped to rest on the side of a mountain and was going to have a bite to eat with bread and cheese. But suddenly he saw a beautiful girl and hurried after her to get acquainted, but the beauty disappeared somewhere. The saddened youth, forgetting about lunch, returned home. He visited that mountain again only a few months later and found that a piece of cheese he had forgotten was covered with mold. The young man decided to try it and realized that the taste of the cheese had changed a lot, became richer, spicy and bright. The young man shared his discovery with fellow villagers, and they began to deliberately make blue cheese.

What are blue cheeses?

Blue cheeses have an unusual, pungent taste and aroma that varies depending on the type of cheese and where it is made.

Not all molds can be eaten, but some molds give cheese new flavors. Nowadays, three varieties are used in the production of blue cheese:

white mold... It only covers the outside of the cheese. Forming a thin, soft white crust. White-mold cheeses include Camembert and Brie;

Red mold... It is formed if the surface of the cheese is treated with sea water or alcohol - wine, vodka, cider or calvados. These cheeses include Camembert de Normandie, Munster, Rocamadour, Epuass, Livaro;

blue mold... Also called noble mold, it covers the outside and inside of the cheese. Among the cheeses with blue mold, Camembert, Dor Blue, Gorgonzola, and Roquefort are especially popular.

Calorie content of blue cheese and its beneficial properties

The calorie content of blue cheeses is quite high - an average of 353 kcal per 100 grams. This figure varies depending on the specific type of cheese.

At the same time, blue cheese has a number of useful properties - including even those that are lacking in conventional cheeses. For example, there is even more phosphorus in it than in many varieties of fish, which is considered the main source of this substance in the diet.

Substances contained in moldy cheese strengthen nails, teeth and hair, normalize the functioning of the heart and nervous system, improve metabolism and regulate blood clotting. However, the daily intake of these types of cheese is limited - no more than 30 grams per day... Otherwise, the body may develop resistance to antibiotics (mold is also a kind of antibiotic) or intestinal disorders may occur. It is generally contraindicated for pregnant women to eat moldy cheeses.

Fermented milk products are an important part of a healthy and balanced diet. The consumption of cheese, a product high in protein, is imperative, since it is devoid of harmful additives, contains many vitamins and macronutrients. Those who love fatty cheese buy brands such as "Rossiyskiy", "Gollandskiy"; from less fatty varieties they choose feta cheese. If hard cheese is yellow, then feta cheese is white, this is how customers distinguish cheeses, although this is only one minor difference between them. What other differences are there between cheese and feta cheese?

What is cheese?

Cheese is dairy product high in protein and calcium... In addition, it contains vitamins such as C, E, PP, A and D. It contains many macro and microelements such as iron, copper, zinc, phosphorus, potassium, sulfur, magnesium and sodium. Cheese has a high fat content, so it is recommended to eat them several times a week, not exceeding the norm of 100 g.

Cow's milk cheeses are produced by rolling it up and then fermenting it with the addition of sourdough. Thanks to a special production technique, the product retains all the benefits of milk.

What is feta cheese?

Cheese, while retaining all the useful properties of cheese, is considered a dietary product, since it contains little fat (30 - 40%, sometimes 50%) and, accordingly, contains a small amount of calories. Cheese is considered a brine type of cheese, its basis is not only cow's milk, but also sheep's and goat's.

After adding enzymes, feta cheese is placed in brine, where it spends from 3 weeks to 3 months. It is very salty, therefore it is recommended to soak the cheese before use to remove the salt a little. The feta cheese contains all the vitamin and mineral composition inherent in cheeses, in addition, it contains such essential amino acids as methionine and tryptophan.

General properties of cheese and feta cheese

Fermented milk products have a lot in common as they are made from milk. Both feta cheese and cheese are sources of protein and calcium, so they should be included in the diet as often as possible. Two products contain almost equal amounts of sodium, phosphorus, vitamins C, A and B. Two types of cheese are useful for digestion, thanks to their composition, they preserve the health of the skeletal system and teeth, and the products also suppress the development of putrefactive bacteria in the intestines and strengthen the immune system.

Cheese and cheese have common contraindications, so in case of diseases of the kidneys, liver, stomach and pancreas, it is not worth eating these products or you need to reduce their use.

Differences between feta cheese and cheese

Although both products are made from milk and have a similar vitamin and mineral composition, there are still many differences between them.

Appearance

It is very easy to distinguish feta cheese from cheese, the latter has a yellow color and the greater the mass of fat in it, the richer its color. Some types of cheese also have other shades, so cheeses with molds, which can have blue and green shades, are very popular. There is also orange cheese. The product also has a characteristic hard crust, which is not found in feta cheese. The cheese is white, its surface is even, it breaks easily, but it does not crumble. Its structure is not porous, homogeneous, while cheese can have a pattern - holes, which can be both large and small (Maasdam cheese, Dutch cheese).

Taste

Since feta cheese is considered a pickled cheese, it has salty taste... The product is infused from 20 to 60 days. Hard cheese has several types and each of them has its own taste. So there are cheeses with a pungent taste, fruit and nutty taste, sweet creamy taste, baked milk taste, and the like. Smoked cheeses are produced as a beer snack.

Fatness

Cheeses have different fat content, so there are products, the mass fraction of fat ranges from 30% (Edam cheese) to 55% (Russian). Cheese is considered a dietary fermented milk product, its fat content is usually no more than 30 - 40%. There is also feta cheese 50%, it is considered the most delicious and healthy.

Production technology

Regular classic cheese is made from cow's milk, other types can also be made from milk. Each type of cheese has its own production technology, since the duration of pressing hard cheeses is longer than soft ones, therefore they have a different consistency. Soft cheeses cannot be stored for a long time; they are best eaten right away. Some types of cheese ripen up to three years, usually the ripening time lasts up to one year.

Cheese can be made from sheep or goat milk. It is soaked in a salty solution and the feta cheese stays there for 20 to 60 days. Cheese is made from milk using sourdough and rennet. So that the product does not disappear after cooking, it is placed in its native brine and there it can be stored for 2-3 weeks. Baking paper or foil can be used instead of brine.

Cooking

Using hard cheese, you can prepare a lot of dishes. In addition to the fact that grated cheese is added to pizza, to various casseroles, it is an invariable component of many salads. Blue cheeses, cream cheeses and sweet cheeses like Mascarpone and Ricotta are often used in desserts. Cheese cheese is not suitable for baking, as it has a soft consistency, therefore, most often it acts as an ingredient in vegetable salads, among which Greek salad is especially popular.

Adyghe (Circassian) cheese is easily recognizable by its white or light yellow color, lack of crust, characteristic slit-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 has a delicate but rather dense texture.

The shape of the cheese head is a low plump cylinder with smooth edges. Individual creamy inclusions should not be intimidating: this is one of the features of the product.

The history of the Adyghe cheese begins in the Republic of Adygea. That is why it is called that. The second name - "Circassian" - specifies that the local population (Circassians) considers it their national dish. The indigenous people produce such 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 by the Ministry of Agriculture in Maykop. On this day, everyone can taste real local cheese made by recipe keepers, learn the intricacies of production, as well as get recommendations on what and how to eat it.

The first appearance on the market can be dated to 1980. It was in this year that the magazine "Dairy Industry" published the first laudatory article dedicated to the product.

At the same time, the industrial scale of production made it possible to start mass sales and even send them to the Summer Olympic Games in special bright packaging, made to order 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 the Adyghe cheese from the listed soft varieties is the higher temperature during pasteurization of raw materials.

Subtleties of production

In cheese making, according to the well-established Circassian tradition, the milk of cows, sheep or goats is heated to 95 ° C.
Further, 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 the future cheese cylinders.
At the end of cheese making, the product is sprinkled with salt for sterilization, preservation of useful elements and taste.

The finished head turns out to be elastic, but tender and slightly crumbly inside.

Manufacturers

Adyghe cheese is produced not only in the Russian Federation. It is also supplied to the market by Belarusian and Ukrainian dairies.

Important! In accordance with the certificate on the use of the appellation of origin of the product in its brand name, only organizations located in the Republic of Adygea have the right to produce cheese called "Adygea". The rest of the products with the same name are considered counterfeit.

At the moment, 8 large enterprises and 20 organizations working as individual entrepreneurs are officially engaged in the production of real Adyghe cheese.

The most famous suppliers from among the large dairies:

Giaginsky;
Tambov;
Shovgenovsky.

Composition and calorie content

Ingredients of traditional Circassian cheese:

milk pasteurized at 95 ° C;
fermented milk whey;
salt.

It is a low-calorie dietary product with a 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 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 useful for vision;
vitamin B2 (16.7%) is responsible for thyroid health and growth;
vitamin B3 (24%) has a vasodilating effect;
vitamin B6 (10%) is required 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, has a positive effect on reproductive functions;
copper (6%) is required for proper bone growth.

How and to whom is it 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.
The high content of vitamins improves well-being, has a positive effect on immunity and reduces the risk of cancer.
Natural enzymes support the digestive system.
Thanks to calcium and phosphorus, strengthens bones, heals hair, teeth and nails.
Digestible amino acids have a beneficial effect on the condition of muscles and brain function.

During pregnancy

Eating a piece of Circassian cheese every day, you can get rid of toxicosis and prevent the development of caries in the baby.
Thanks to the presence of healthy fats, the product nourishes the body of the pregnant woman and gives her strength.

The safest option is to cook a homemade analogue of the Adyghe cheese yourself, controlling the entire process from start to finish.

Contraindications during pregnancy:

urolithiasis disease,
colitis,
gastritis.

During lactation

Circassian cheese does not induce thirst, therefore it does not provoke swelling and excessive milk production.

Mothers with kidney disease, gastrointestinal tract and those suffering from high blood pressure will have to refrain from using it.

Adyghe cheese should be introduced into the diet gradually, starting from 30 g per day, while carefully observing the child: whether an allergic reaction has manifested itself.

If everything is in order, you can increase the amount to 50 g.

It is advisable to use the product not in its pure form, but as part of other permitted dishes, for example, vegetable salads.

In case of manifestations of allergy symptoms in a child, you will have to give up cheese for a couple of months and consult a doctor.

In 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, the portion grows to 30 g per day.

You do not need to give every day, just a couple of times a week.

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 a harmonious proportion during the meal.

If an allergy occurs, cheese should be immediately excluded from the children's menu and a pediatrician should be consulted.

Side effects and contraindications

There are no serious contraindications. But caution should be exercised by people with allergies to fermented milk products.

Excessive consumption of Adyghe cheese has a side effect: the aromatic alpha-amino acid tryptophan contained in the cheese can cause severe headaches.

To avoid food poisoning, make sure the product is fresh.

What do they eat with

Can be consumed by itself.
It goes well with butter - raw or fried.
Suitable for light salads and soups.
Spicy snacks are obtained from the Adyghe cheese.
Suitable in fillings for pies, dumplings, khachapuri.
On its basis, casseroles and cheese masses are made.
Cheese sauce will become the highlight of any feast.

Selection and storage

Please note when buying:

Availability vacuum packaging: The complete head is shipped from the factory exactly as it is.
The color should be slightly creamy, not off-white.
Stains and streaks on the surface of the product, especially traces of mold, are not allowed.
The edges of the cheese head must resist pressure, and the central part must show its elasticity, gradually returning to 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 sugar cubes in a container with cheese as an absorbent. The shelf life is 2-3 days after opening the package.

Homemade cheese making

Whole milk

To get 1 kg of Circassian cheese at home you will need:

6-8 liters of cow's milk (best of all - homemade);
fermented milk whey (or its substitute);
salt.

Cooking method:

Heat milk over low heat until frothy (95 ° C), but do not bring to a boil. Otherwise, the cheese will be too tough.
As soon as foam appears, gently pour in the sour milk whey with a ladle around the entire circumference of the pan. You don't need much, otherwise the product will turn out to be too crumbly and will lose its characteristic elasticity.
Stir the milk slowly in a saucepan until it is completely curdled.
Pour the curds into a colander (or other perforated device) and leave for 15–20 minutes to drain the whey. At the same time, the cheese is pressed a little under its own weight.
From the resulting mass, form a tight cylinder. If desired, you can add spices and herbs to taste.
Lubricate the cheese head with slightly 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 the goat milk to a boil.
Pour vinegar into a saucepan.
Hold on the stove until a thick curdled cheese mass forms.
Put the mass in a colander lined with cheesecloth.
Add salt and stir.
Form a tortilla and send it to a dry skillet (preferably cast iron).
Keep on medium heat until the cheese is completely melted.
Place the cake in the cold to set.

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 to 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:

Put the cottage cheese in boiled milk and wait until it boils again, then cook for another 30 minutes, stirring constantly.
Discard the resulting gruel in a colander to glass the whey.
Return back to the pot. Add the rest of the ingredients there: eggs, baking soda, salt and oil. Mix thoroughly.
Put it all on fire and cook for 10 minutes, stirring constantly.
Take a clean dish, spread oil or fat over it with a thin layer. Transfer the cheese mass to it, level, let cool.
Store in the refrigerator for 3 hours.

Home pasteurization secrets

To prevent milk from burning and escaping 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 chilled milk to the pan in portions.

This will constantly lower the temperature of the liquid that is already in the pot.

Each cheese maker has his own favorite recipe, so the taste of ready-made cheeses can vary. You can mix both types of milk or use a special sourdough as whey, add chunks of hot pepper or garlic. Take your pick!

Greetings, my dear friends :) Surely each of you loves cheese and often uses it for breakfast as sandwiches with a cup of coffee. So, what I mean, today I want to show you an interesting recipe for homemade cheese, which tastes like Adyghe cheese (or feta cheese). This miracle is being prepared for about 10 minutes , but this does not include the draining time of the whey.

Surprise your household with such wonderful cheese :)

To taste delicious and delicate cheese, you don't have to surf the store in search of it, but just buy the ingredients listed below and make the cheese yourself :)

We will need:

Milk - 3 liters (the fatter the better)

Table vinegar 9% - 6 tsp

Cooking process:

I used country milk.

Pour milk into a saucepan and put on fire. Milk is desirable to use rustic or with a short shelf life. Oh yes, it is also advisable to use a pan with thick walls so that the milk does not burn.

If such large flakes have already formed, then you can remove from heat and filter.

I add salt and sugar to the milk, bring it to a boil with constant stirring. Then I add table vinegar in three stages, that is, first add 2 teaspoons and mix, and repeat the procedure with the remaining 4 tablespoons of vinegar. Then reduce the heat to a minimum and cook for about 3-4 minutes, as soon as the whey is completely separated, the pan must be removed from the heat.

So, now you need to take a saucepan of a similar volume, install a colander on it and put gauze rolled in several layers on top of it, after which you need to pour the resulting mixture into a colander. It remains to wait for the whey to drain and then tie the cheesecloth with the future cheese well and put it under oppression. Leave in this position for 2 hours.

After the expiration of time, remove the cheesecloth from under the yoke and remove the resulting cheese, which must be put into the refrigerator. The cheese has a delicate creamy and slightly salty taste.