Adyghe cheese is a universal product, goes well with various vegetables and fruits, tastes good on its own, and on a slice of bread, and with honey for a cup of coffee …
Adyghe cheese is made from whole milk, traditionally sheep's milk, but in our area from cow's milk. According to one of the legends that have come down to our days, a brave and very beautiful girl with pitch-black hair saved a whole flock of sheep from the elements in the Caucasus mountains. For this, the god Amysh, the patron saint of sheep breeding, presented a beautiful girl with a recipe for making cheese from sheep's milk. Since then and to this day, for the preparation of Adyghe cheese, they take whole milk, boil it, ferment it with whey, filter it, and cheese curds are pressed in a special basket. This is how a delicate soft cheese with a peculiar relief pattern on the surface is obtained. Adyghe cheese is delicious in itself, but you can also make various dishes and fillings from it.
Cut fresh Adyghe cheese into cubes and pour over with fresh honey. Serve this dish immediately with your coffee.
If for some reason you cannot eat bird eggs, and the salad recipe involves the use of this product, feel free to replace the boiled egg with Adyghe cheese grated on a coarse grater. In combination with fresh vegetables or herbs, the taste of cheese resembles the taste of boiled egg white, and looks very similar to it.
Use Adyghe cheese as a pie filling. You can add finely chopped parsley or cilantro to the cheese, or mix the cheese with mashed potatoes. Ossetian pies, achma, saburani, khachapuri, khychiny, dumplings - this is just a small list of dishes that can be filled with Adyghe cheese.
Adyghe cheese, neutral in taste, can be wrapped in a nori sheet, dipped in batter and fried in oil to get a fried "fish" in a vegetarian way. Adyghe cheese mixed with seaweed salad tastes like light-salted herring and can be used to prepare the Indian dish "Shubkha", which is very similar to Russian herring under a fur coat.
Sliced Adyghe cheese can be dipped in batter, rolled in breadcrumbs and fried. The cheese practically does not melt, keeps its shape well, and when fried it will serve as an excellent snack, as an addition to a salad of fresh vegetables.
Mash the Adyghe cheese with a fork, mix with garlic passed through a press, chopped parsley or cilantro and spread this mixture on fresh white bread or wrap in lettuce leaves - a great appetizer worthy of being served at the festive table. Spicy lovers can add fresh green or red hot peppers, very finely chopped, to the same mixture.
Adyghe cheese mixed with cilantro, mixed with ground walnuts and served with fried eggplants and fresh tomatoes - another elegant festive dish in Caucasian style.
Mix the Adyghe cheese grated on a coarse grater and boiled in a peel and pre-peeled potatoes grated on a coarse grater, add nori, breaking into small pieces or grinding in a coffee grinder, salt, form small cutlets, roll them in flour and fry in a pan, in a vegetable butter, covering the pan with a lid. The proportions of cheese and potatoes are about 1: 1, the rest to taste. The cutlets taste like fish cutlets.
Put in layers the Adyghe cheese, fried slices of eggplant and bell pepper, put a plate and load on top, leave in the refrigerator overnight - as a result, you will get a bright appetizer for the festive table.
Strong black coffee, whipped with Adyghe cheese, sweetened to taste - a drink that will surprise you with its unusual taste. You can add halva, various spices here.
