Adyghe cheese is a soft type of cheese, the use of which has a positive effect on the human body. A dietary product containing a large amount of essential amino acids, vitamins, improves digestion. Regular inclusion of cheese in the diet will help strengthen bones, increase hemoglobin, and reduce anxiety. But in order to appreciate the benefits of fermented milk cheese, you need to learn how to choose it correctly.
The homeland of the Adyghe cheese is the Caucasian region of Adygea. The consistency of the product is similar to feta cheese, it is not too salty and can be used in diet food. Only 80 gr. such cheese contains a daily protein intake, calorie content is low.
When buying an Adyghe cheese, it should be borne in mind that it belongs to the so-called "pickled" cheeses. Unripe food can be stored for no more than 30 days under vacuum, so be sure to check the date of manufacture Soft cheese is usually sold in vacuum packaging - this way it does not lose its freshness, special fermented milk taste and aroma. However, there is also a lumpy Adyghe cheese, when choosing, specify the date of its packaging.
The product can be stored in the refrigerator for about 2 weeks. Nutritionists recommend consuming Caucasian cheese within a week after preparation in order to get the maximum of valuable substances.
Outwardly, it is not difficult to determine a high-quality Adyghe cheese. It should be white or milky, creamy. A yellowish tint is allowed. The surface of the mass should not have a crust, the Adyghe cheese is always moist, slightly soft on the inside and elastic on the outside.
Cheese selection criteria
High-quality Adyghe cheese has a milky smell, without foreign inclusions. The product is manufactured not only in Adygea, but also in other Russian regions, in Ukraine, in Belarus. Therefore, the country of manufacture does not really matter. In most cases, the buyer will be offered industrial non-salable cheese, the homemade product can be rennet.
According to GOST, cow's milk is used for the manufacture of Adyghe cheese, sometimes mixed with goat, sheep, fermentation is carried out with a Bulgarian stick. In addition to milk and salt, there should be nothing else in the product. The average fat content of the cheese is 40%, it depends on the fat content of the milk.
You can find smoked Adyghe cheese on sale. This is a real delicacy with an original taste, which is suitable for long-term storage (up to six months on average). Its surface is drier and its color is darker.
