Adyghe cheese fat content. Adyghe cheese - benefits and harm for the body. Composition of Adyghe cheese, beneficial properties

Cheese, originally from Adygea, is considered one of the most delicious products of animal origin in the vastness of our homeland. The composition is loved by many for its low calorie content and taste. Let's take a closer look at the uniqueness and usefulness of cheese for the human body.

Composition and effect of Adyghe cheese

The undoubted advantage of the product is its completely natural composition. Cheese is made from goat, cow or sheep milk. A small amount of salt and special whey are also added. Cheese is a low-calorie product and is quite often included in the menu of various diets.
One hundred grams of Adyghe cheese contains about 260 kcal. The uniqueness of the composition cannot but please. The product is saturated with almost all B vitamins. In addition, cheese is rich in essential microelements that are important for the normal activity and development of the human body.
Regular consumption of cheese prevents the development of cancer. Due to the high content of phosphorus and calcium, the product perfectly strengthens bone tissue and prevents osteoporosis from developing. It is enough to eat only 90 grams of the product daily.
Active enzymes in the product have a positive effect on the intestinal microflora, the body is cleansed faster. The presence of certain minerals in cheese has a beneficial effect on the general condition of a person. The product is completely and easily absorbed by the body.
Athletes often prefer Adyghe cheese due to its beneficial properties and low calorie content. The combination of vitamins and minerals significantly strengthens the central nervous system. This makes it easier for athletes to cope with stress.
Research has shown that cheese has a strong natural antidepressant effect. Systematically eating the product will help you constantly be in a good mood. Your sleep problems will disappear, chronic fatigue, stress and depression will disappear.
If we consider the composition of Adyghe cheese and pay attention to the minimum salt content and low calorie content, the product is ideal for hypertensive patients and diabetics. The benefits of the treat will also be invaluable for pregnant girls and the elderly.

Useful qualities of Adyghe cheese

It is worth paying attention to the fact that cheese is prepared mainly from 3 main components - sourdough, milk and salt. Despite this method of preparation, the product has many useful enzymes necessary for humans.
If you list all the minerals and vitamins, the list can get quite impressive. Keep in mind that the calorie content of the finished product will directly depend on the fat content and type of milk used.
In any case, the cheese is completely absorbed by the body. During sports, proteins, fats and carbohydrates are synthesized into the correct fibers, which are not deposited in tissues in the form of fatty layers.
If you include cheese in your daily diet, after just a few days your digestive organs will noticeably improve. The intestinal microflora is normalized, due to this there will no longer be pathogenic bacteria left in the body.
The cheese is rich in calcium, which is easily absorbed. As a result, in a short period of time, the quality of your nails, hair, skin and all bone tissue in general will improve. Cheese is indicated for consumption by people who suffer from underdevelopment of the skeletal system.
The product is recommended for use by girls during pregnancy. Cheese will bring no less benefit to the overall development of children, the elderly and athletes. The unique composition of the product of animal origin is valuable and nutritious for the whole body.
If you regularly eat a small portion of cheese before bed, the nervous system will have a positive effect. Thus, the body completely calms down, the person stops suffering from insomnia.
If you suffer from high blood pressure, it is recommended to eat a portion of cheese daily. The product perfectly stabilizes blood pressure and helps reduce it. The product also performed well in dietetics. Many girls actively include cheese in their diet.
If you have problems with impaired metabolism and excess weight, the product will be an excellent addition to your daily diet. Regular consumption of cheese will lead to a natural reduction of extra pounds without stress to the body. Metabolism is normalized.
The product cleanses fabrics of slagging and toxic substances. As a result, the body's tone increases and the desire to eat is reduced to a minimum. In addition, a person does not lose precious enzymes. On the contrary, cheese replenishes the daily requirement of all substances. You will not encounter the problem of vitamin deficiency and low immunity.

Due to its low calorie content, a product of animal origin is often included in the diet of people who want to lose weight and are prone to obesity. Cheese is famous for its high nutritional value, which provides the body with energy for a long time.
On average, there are 250-260 kcal per 100 g of product. The undoubted advantage of the composition is that it does not contain carbohydrates. In this case, almost equal amounts of fat and protein are concentrated. By eating 90 g of cheese daily, you will provide your body with the necessary substances.
Nutritionists often prescribe the product to elderly people, children, athletes, patients with hypertension, and girls during pregnancy and lactation. The cheese is also recommended for individuals undergoing rehabilitation after injuries and serious illnesses.

Rules for storing Adyghe cheese

It is worth remembering that the product is completely natural and consists of natural ingredients. Therefore, during long-term storage, the beneficial qualities of cheese are lost. The delicacy can be kept for no more than 25 days.
If you do not follow the recommendations, you will not only not benefit from the product, but also the risk of poisoning increases. The ideal place to store cheese is the refrigerator, and the temperature in the chamber should not exceed 6 degrees.
If you follow these instructions, the cheese will provide maximum benefits for 8-10 days. If you purchased the product in a store, be sure to transfer it into a glass container with a lid after opening the package.
It is not recommended to freeze the composition. Otherwise, the cheese loses most of its beneficial properties. Also, when slicing, the product crumbles and breaks a lot. As for the smoked product, its shelf life is much longer.
Smoked cheese can be stored in the refrigerator for up to several months. Please note that there should be no foreign odors in the chamber, otherwise the product will absorb unpleasant odors.

Selection of Adyghe cheese

High-quality freshly prepared cheese has a yellowish or white color. When choosing, do not confuse a small number of cream-colored spots with a low quality product.
The fresh composition has a curdled soft structure. There should be no rind on the cheese. The taste is salty with whey aroma.
You should not buy a solid composition with a sour odor. Such cheese will bring nothing to the body except harm.
Please note that when choosing a product, the packaging must be sealed. Always pay attention to the date and month of manufacture. In this form, the composition is stored for no more than 30 days.

Harm of Adyghe cheese

Taking the composition is prohibited in any dosage if you have milk protein intolerance.
You should not overeat cheese, otherwise you may experience severe migraines. A similar effect occurs due to the accumulation of tryptophan.
Cheese acts as a sponge that perfectly absorbs odors. Therefore, the product should be stored separately from odorous compounds.

The technology for preparing Adyghe cheese is not difficult. The undoubted advantage of the product is its rich composition. Cheese has virtually no contraindications. Choose high-quality raw materials to improve the health of the whole body.

Video: step-by-step recipe for making Adyghe cheese

There are few people in the world who do not like cheese and do not eat it at all. Today there are so many cheeses that everyone can choose one to suit their taste.

Adyghe cheese, beloved by many, is a frequent guest on store shelves. Its homeland, as the name of the cheese suggests, is Adygea, located in the mountains of the northern Caucasus. In this republic, curd cheese has long been made from milk, and the first mentions date back to the eighth century BC.

Previously, it was made only from sheep's milk, but now cow's milk is mainly used. And this does not make it any less tasty or healthy.

This type of cheese is soft, which makes it similar to cheeses such as mozzarella, mascarpone, ricotta, and feta. It has a delicate, pleasant, special taste that both children and adults enjoy.

Like any product made from milk, Adyghe cheese is quite nutritious and satisfying. However, despite this, it is a low-calorie cheese. So how many calories are in this cheese?

Calorie content of Adyghe cheese

There is no secret here; the calorie content of Adyghe cheese ranges from 240 to 264 calories per 100 grams. For comparison, it should be said that Emmental cheese contains almost four hundred calories for the same one hundred grams of product. In general, many yellow cheeses and blue cheeses are high in calories.

Adyghe cheese, depending on the properties of the milk itself, has a fat content of up to forty percent, which again is not the highest among cheeses.

Due to its low calorie content, this cheese is usually used in dietary foods. After all, if you eat it a little every day, you can saturate your body with nutrients and beneficial substances without fear of gaining a lot of weight. Of course, you shouldn’t abuse it, but you shouldn’t give it up either.

What are the benefits of Adyghe cheese?

Adyghe cheese is very beneficial for human health. First of all, it should be said that it contains a large proportion of protein, which is well absorbed by the body. In addition, it contains a lot of calcium, and by eating about one hundred grams of cheese per day, you can meet the body’s daily need for this substance.

The cheese also contains vitamins A, C, D, group B, PP, E, beta-carotene, minerals and essential amino acids. For example, the amino acid methionine helps remove heavy metals from the body, strengthens nails and hair, and is important for the health of the skin, kidneys, liver and bladder.

Despite the fact that salt is used in the preparation of Adyghe cheese, it is not as salty as suluguni, for example. This allows it to be used by almost everyone without exception. It is undoubtedly useful for children's growing bodies, pregnant women, and the elderly.

Adyghe cheese has a beneficial effect on human health in general, on the state of the digestive and cardiovascular systems. In addition, due to the presence of essential vitamins and amino acids, this product helps improve mood, fight fatigue, stress and insomnia.

In the Caucasus, this cheese is held in high esteem, and its residents believe that they owe their longevity, in part, to the consumption of this cheese.

What to combine Adyghe cheese with?

Adyghe cheese is not only extremely healthy, but also very tasty. You can eat it plain or with something, you can add it to various dishes and even fry and smoke it. By the way, smoked cheese is not only considered a delicacy, but is also very well stored.

For those who are watching their figure, it is better to combine Adyghe cheese with fruits or vegetables so as not to end up with a dish that is too high in calories.

And, despite all the benefits of Adyghe cheese, one should not forget about caution, after all, it is a dairy product that can cause allergies, and be aware of a sense of proportion when consuming it.

Video on the topic of the article

Due to the complete absence of harmful bacteria, preservatives and stabilizers, Adygei cheese leads the way as the safest.

The product, which originated in the mountainous regions of the Caucasus and has the same name as one of the Russian republics, is a vivid example of the national dish of the Circassians, who produce it on an industrial scale for further sale.

The first mention can be found before our era in the Nart epic. Legend has it that the recipe for delicious cheese was given to a young girl by the Nart god for saving a herd of animals.

Cheese "Adygei" is a soft, pickled cheese. Similar in appearance to cottage cheese, it has the most delicate flavor of yogurt.

Close relatives of Adyghe cheese are feta, ricotta, feta cheese, mascarpone and mozzarella. However, they differ in the pasteurization temperature.

Production technology

In the past, sheep and goat milk were more often used to make cheese, but the specific smell of the products and their increased fat content make the final product less popular in the 21st century. In the era of popularization of a healthy lifestyle, consumers prefer low-fat foods in their diet. This is one of the reasons for the increased use of cow's milk in cheese production.

One of the main differences is pasteurization at higher temperatures (95°C). Fermented milk whey is gradually introduced into the milk, brought to the desired temperature (about 30 minutes), for further coagulation. Nowadays, factories more often use Bulgarian bacillus, used in the production of yoghurts. It ensures faster ripening of the product.

After about 5 minutes, clots of milk flakes will form on the surface. Previously, they were placed in wicker baskets made of willow twigs, forming beautiful lace patterns. Nowadays they use special forms similar to a colander. For example, the shape of the 33901 series completely imitates traditional baskets and gives a clear, recognizable pattern.

When all the whey has drained, turn the molds over and sprinkle the finished cheese with salt. This technology allows not only to disinfect the product, but also to preserve its best properties.

After drying and complete hardening, the cheese wheels are sent to the packaging workshop. Cut into four parts, they are packed into bags by hand. After pumping out the air and sealing it with a special device, labels are attached to the resulting bags of cheese, weighed and, after being placed into boxes, sent to chain stores.

In addition to the classic Adyghe one, smoked one is also produced, which is in high demand. When produced at home, it is prepared in a smoker and hearth.

Composition and nutritional value

The cheese contains pasteurized milk, whey and table salt. Adyghe cheese is a dietary product characterized by high nutritional value. Its calorie content and BJU depend on the type of milk used in production and its fat content, but on average it is 240 kcal per 100 g.

Beneficial features

The benefits of Adyghe fermented milk product are beyond doubt, because it:

restores the functioning of the gastrointestinal tract and normalizes intestinal microflora;
low calorie content allows you to reduce excess weight;
useful for people with hypertension;
improves sleep and reduces stress;
preserves bone tissue, tooth enamel and healthy nails and hair;
accelerates the decomposition of fats due to phosphorus;
slows down cell aging by synthesizing collagen;
fights viruses and removes toxins, improves immunity due to its zinc content.

Harm and contraindications

Despite its healing properties, Adyghe cheese, like any product, should not be overused. There are some contraindications:

lactose intolerance;
excessive consumption can lead to obesity due to the high amount of saturated fat;
the amino acid tryptophan contained in cheese, if consumed in excess, can lead to migraines, insomnia and nightmares;
contraindicated for children under ten months;
during lactation it can increase the fat content of milk;
special forms of urolithiasis, excluding calcified foods;
after the expiration date may cause poisoning.

Calorie content

100 g of Adyghe cheese contains about 230-265 kcal (approximately 12.8% of the daily value). Its fat content, depending on the milk used, can be 15–50%.

When preparing dishes using Adyghe cheese, it is convenient to use the following data:

Those who are on a diet should make their own cheese. In this case, you can significantly reduce the amount of fat and total calories.

Smoked Adyghe cheese is in great demand. However, you shouldn’t get carried away with the tasty product, because... it contains more fat than the original product.

Slices of cheese can be made tastier by frying them in butter. To reduce calorie content, cheese can be fried without oil. Unlike other cheeses, Adygei cheese does not melt and releases its own fat, which prevents it from burning. The resulting product will have a slightly crispier crust, become juicier and acquire a special taste. Despite the increase in caloric content, cheese does not lose its beneficial properties when frying.

Name	Calorie content (per 100 g)	Proteins (per 100 g)	Fats (per 100 g)	Carbohydrates (per 100 g)
Homemade Adyghe cheese	80.6 kcal	4.2 g	5.3 g	4 g
Grilled cheese	259 kcal	17.9 g	19.8 g	1.5 g
Khachapuri with cheese	326 kcal	10.2 g	19.9 g	23.4 g
Dumplings with Adyghe cheese	253.57 kcal	12.4 g	7.4 g	24.29 g
Cheesecakes with Adyghe cheese	243.9 kcal	15.64 g	18.01 g	4.5 g
Baked cheese	288 kcal	19 g	23 g	2 g
Smoked cheese	268.5 kcal	19.8 g	20.45 g	0.68 g
Adyghe cheese sauce	127.2 kcal	6.7 g	8.6 g	3.8 g

While in the store, you should look at:

date of packaging (the cheese must be fresh, as it can be stored for no more than a month);
absence of a peephole and crust on the surface of the cheese;
moisture and shade of the outside (from pale white to light yellow);
uniformity, absence of inclusions;
the presence of yellow or pink spots (expiration date);
fat percentage (the fattier the milk, the tastier the final product).

At home it should be noted:

elasticity (when pressed, it returns to its original shape, but is not solid);
pleasant milky smell, without ammonia impurities;
soft, cheesy consistency, lack of dryness and excessive density;
The slightly sour taste is combined with the smell of baked milk.

Storage:

not subject to long-term storage (about 30 days from the date of packaging and no more than 1 week after opening);
prevent the appearance of mold (consumption of such a product risks poisoning);
protect from foreign odors (quickly absorbs other aromas);
do not place it in the freezer (it loses some of its beneficial properties and begins to crumble);
store in a glass or ceramic container with a tight-fitting lid;
Smoked cheese can be stored for several months.

Gourmet Recipes

Salad with tuna and Adyghe cheese in pesto sauce

KBJU per serving - 323 kcal/31.2 g/16.7 g/4.2 g

Ingredients:

Adyghe cheese - 150 g;
canned tuna without oil - 1 can;
cherry tomatoes - 250 g;
pesto - 1 tbsp;
ground black pepper, garlic - to taste.

Place tuna without liquid in a salad bowl, adding pesto with pepper and garlic and stir. Add finely chopped cubes of Adyghe cheese and cherry halves to the bowl, mix.

Chicken rolls with mushrooms

KBJU per serving: 156 kcal/26.7 g/3.4 g/5 g

Ingredients:

soy sauce - 50 ml;
chicken breast - 370 g;
fresh champignons - 190 g:
onions - 1 pc.;
Adyghe cheese - to taste;
olive oil - 1 tbsp;
spices - to taste.

Marinate a chicken breast cut lengthwise in soy sauce and your favorite spices for half an hour or (if you have time) an hour. Fry finely chopped onion in oil. Add chopped mushrooms and spices to it and simmer for 10 minutes under the lid. Cook until the liquid evaporates. Form chicken rolls by stuffing the breast with the resulting mixture and adding a few pieces of Adyghe cheese, and secure with toothpicks. Bake without oil on foil for 25 minutes.

Brussels pie

KBJU: 398 kcal/28.8 g/16.5 g/28.2 g

Ingredients:

Adyghe cheese - 300 g;
crumbly cottage cheese - 200 g;
wheat flour - ⅓ cup;
buckwheat flour - ⅓ cup;
oatmeal - ⅓ cup;
baking powder - 1 tsp;
Mexican vegetable mixture - 180 g;
garlic - 2 cloves;
Brussels sprouts - 6 pcs.;
hard cheese - 100 g;
chicken egg - 1 pc.;
salt, pepper mixture - to taste.

In a blender, puree garlic, eggs, cottage cheese and Adyghe cheese. Mix the flour, flakes and powder and add to the liquid mixture, knead the dough. Place it in a baking dish, spread the defrosted cabbage inflorescences, cut into 4 pieces, on top, and then the Mexican mixture. Sprinkle the vegetables with finely grated cheese and add pepper. Bake at 180°C for 35 minutes.

Puff pastries with pear, onion and cheese

KBJU: 428 kcal/13.3 g/25.5 g/33.6 g

Ingredients:

puff pastry - 250 g;
chicken egg - 1 pc.;
greens - to taste
pear - 1 pc.;
Adyghe cheese - 150 g;
olive oil - 1 tbsp;
salad onion - 1 head.

Cut the rolled out dough into 4 squares and form sides. Brush with beaten egg. Cut the peeled pear into slices. Fry the onion rings in a frying pan until soft and leave to cool. Place equal amounts of onion, pear and diced cheese on the pieces. Bake for 15 minutes at 200°C.

Cheese soup with catfish

KBJU per serving - 428 kcal/41.1 g/17.2 g/25.1 g

Ingredients:

catfish fillet - 500 g;
fish broth - 1 l;
carrots - 2 pcs.;
chicken egg - 4 pcs.;
Adyghe cheese - 100 g;
potatoes - 4 pcs.;
parsley - to taste;
garlic - 1 head.

Boil the eggs. Prepare catfish broth: simmer over low heat for 20 minutes. After 15 minutes, add the whole head of garlic. Remove the fish and cut into 1-1.5 cm pieces, remove the garlic and strain the broth. Boil potatoes and carrots cut into thin slices for 15 minutes in 1 liter of water. Add broth and finely chopped parsley, and after 5 minutes add fish and cheese. After 5 minutes, turn off the soup. When serving, garnish with parsley leaves and egg.

Here's a vegetarian version of cheese soup:

The possible harm of cheese is completely outweighed by its beneficial properties. In order to save your budget on pharmaceutical vitamins to prevent possible diseases, maintain health and good mood, try to eat delicious Adyghe cheese more often, or better yet, include it in your diet on an ongoing basis.

You can even have a fasting day on this product by consuming 200 g of cheese, divided into several meals, and 1 liter of low-fat kefir. You will be pleased with the improvement in the functioning of your entire body. After all, it has long been no secret that the life expectancy of the Caucasian peoples is one of the highest in the world.

In contact with

Cheese is a healthy product loved by many people. It contains a large amount of protein, amino acids and vitamins and is an essential element of the human diet. Different varieties of this dairy product have different calorie and fat content, so the natural question is whether it can be eaten while losing weight.

What are they and what are the benefits of cheese for the human body?

It is not for nothing that cheese is one of the oldest human foods. It contains many useful substances and vitamins. It is recommended for use by athletes, children, pregnant women and nursing mothers, as it contains a large amount of mineral salts and calcium.

Classification

In order not to get lost in the huge variety of cheeses, you need to know by what principle and how they are classified.

The perfect cheese plate.

According to the production method, the following varieties are distinguished:

Fresh (cottage cheese);

Semi-solid;
Brine;

Smoked;

Fused.

Various raw materials can be used in production: cow, goat, sheep, horse milk.

Recently, soy cheese (tofu) has become especially popular. Its nutritional value is not inferior to its dairy counterparts.

Lean (less than 10%);

Quarter fat (10-20%);

Bold (20-30%);

Three-quarter fat content (30-40%);

Fat (40-50%);

Creamy (50-60%);

Double cream (60-65%).

Depending on the presence of additives, cheeses with chocolate, herbs, mushrooms, ham and the like are distinguished.

Is it possible to have cheese while losing weight?

It is better to give preference to low-fat varieties with a fat content of 9-17%.

Cheese is an extremely healthy product, worthy of a place on anyone's table. But can it be used by those who want to lose weight? The answer to this question can be found in the research of modern nutritionists.

Nutritionist and researcher at the Institute of Nutrition Clinic Olga Grigoryan recommends limiting the consumption of high-fat varieties of cheeses in the daily diet.

She claims that violation of this condition leads to problems with excess weight and diseases of the gastrointestinal tract. When it comes to proper and balanced nutrition, then You don't have to give up cheese completely.

It is enough just to observe certain conditions when choosing the appropriate variety of this product. It is necessary to pay attention to the following points:

Fat content per 100 grams;

Protein volume;

Number of calories;

No flavor enhancers.

When eating properly in order to lose weight, it is better to choose cheeses with low fat content (up to 20%) and low calorie content.

Ideal varieties for those who want to lose weight

There are varieties of cheese that are suitable in all respects for proper nutrition. They have a perfectly balanced amount of calories, protein and fat percentage:

Consuming just one cheese can cause enormous harm to your health. A large intake of proteins into the human body can cause intoxication.

When choosing a method of losing weight, you should give preference to balanced nutrition programs or proper nutrition.

What foods should you not eat to avoid gaining weight? Cheese products that are prohibited for those who want to gain a slim figure:

Rules of use

In order to eat your favorite dairy treat and not be afraid of gaining extra pounds, it is enough to adhere to several principles: eat cheese during breakfast or a snack, three times a week, no more than 100 grams per day.

Description

Adyghe cheese is a whey cheese; it first appeared in the Caucasus. This soft cheese is pasteurized at significant temperatures. It has a consistency that is similar to cottage cheese, and it also has a noticeable taste of curdled milk.

To produce this product, both cow and sheep milk are used. It is first fermented using rennet or Bulgarian stick. Then the cheese undergoes two heat treatments: first with heat and then with cold. At the end, the finished product is mixed with salt.

Adyghe cheese is sold in pieces that have a cylindrical shape and weigh less than 1.5 kg. The surface of the product is wrinkled and you can see patterns of various shapes on it (see photo). High-quality cheese has an elastic crust, but the inside of the cheese is soft. The taste of this product is somewhat reminiscent of baked milk; sometimes there may be a slight sourness. This product is sold in parchment or vacuum packaging. A good Adyghe cheese should have a fat content of 40%.

Selection and storage

In stores, this cheese can most often be found in vacuum packaging; it must be completely sealed. You should not buy this option if the packaging is wet. To choose a quality product, pay attention to the composition and shelf life. The list of its ingredients should not contain anything superfluous, only whey, rennet, salt and milk. When buying cheese at the market, pay attention to the consistency, it should be dense, and the smell and taste should be milky. Sometimes you can find smoked Adyghe cheese, which can be stored for more than a year.

The shelf life of Adyghe cheese is relatively short. In the refrigerator it will remain fresh for a week if the air temperature is no higher than 6 degrees. The freezer is not suitable for storage. It is also worth considering that Adyghe cheese tends to absorb other odors, so watch what is next to it.

Beneficial features

The benefits of Adyghe cheese are due to the presence of vitamins and minerals. Thanks to the high calcium content, the condition of hair, nails, teeth and bones improves. In addition, this mineral is necessary for the restoration of bone tissue, so it is recommended for use by people with fractures, osteoporosis and tuberculosis.

Thanks to a small amount of salt, Adyghe cheese can be included in the diet of hypertensive patients. This product can also be used by people with gastrointestinal diseases. In addition, Adyghe cheese is considered an excellent antidepressant, as it helps to cope with insomnia, chronic fatigue, bad mood and even depression.

How to make Adyghe cheese

This type of cheese belongs to soft cheeses. Cheeses similar to Adyghe cheese include feta cheese, feta, mascarpone, mozzarella, ricotta and homemade cheese. However, the preparation technology of Adyghe cheese is slightly different. The pasteurization procedure for such cheese occurs at elevated temperatures.

The consistency of Adyghe cheese resembles cottage cheese, and the taste is similar to yogurt. Initially, only sheep’s milk was used to make this cheese, but now cow’s milk is also added to it, but only of the highest quality. First, the milk is fermented either with rennet or a Bulgarian stick. Then the resulting starter is subjected to heat treatment - the resulting curd-like mass is slightly heated and then cooled in special molds. The cheese is salted only at the last stage of preparation.

The cheese ends up in the form of small cylinders. The surface of the cylinders is convex and the edges are slightly rounded. The average weight of one such cheese wheel is about one and a half kilograms. Each head is covered with a dry crust, which can have a different cream color depending on the milk used.

What is high-quality Adyghe cheese?

Adyghe cheese of the highest quality is always very soft and tender inside, and the whole head will always spring back when pressed. The taste and smell of the cheese is similar to baked milk, but at times it can have a rather pleasant sour taste.

On store shelves we see Adyghe cheese, which in most cases is packaged in parchment or in special airless vacuum packaging. Since Adyghe cheese is a perishable product, its shelf life and sale is short. At a temperature of about 6 degrees Celsius, the cheese can be stored for about seven days. That’s why in our supermarkets we most often see Adyghe cheese, heavily seasoned with preservatives and rolled up in vacuum packaging.

Since Adyghe cheese quickly absorbs surrounding odors, it is recommended to store it separately from products with a strong odor. It is best to use glassware with a tight-fitting lid.

Application of Adyghe cheese

In cooking, cheese has found very extensive use. It is usually consumed both as a separate product and as a rather pleasant-tasting and, most importantly, healthy addition to salads, appetizers, casseroles, soups and cheesecakes.

Adyghe cheese goes well with vegetables, fresh herbs, and pasta. Cheese can also be served with fruit. Slices of Adyghe cheese, fried in oil on both sides, are a very tasty hot appetizer.

Composition of Adyghe cheese, beneficial properties

Adyghe cheese is rich in B vitamins, phosphorus, calcium and essential amino acids. Thanks to these components, cheese has very high medicinal and nutritional value. This type of cheese is recommended for consumption by everyone, but it will bring great benefits primarily to children, pregnant women and nursing mothers, as well as the elderly.

Due to the fact that cheese is low in calories and contains virtually no salt, it can be added to the diet of hypertensive patients. Due to its mild, non-sharp taste, cheese is also recommended for people with stomach diseases.

The calorie content of Adyghe cheese is much lower than most other cheeses and is only about 270 kcal per 100 grams of this wonderful product.

Calorie content of Adyghe cheese is 264 kcal.

Energy value of the product Adyghe cheese (Ratio of proteins, fats, carbohydrates):

Proteins: 19.8 g (~79 kcal)
Fat: 19.8 g (~178 kcal)
Carbohydrates: 1.5 g (~6 kcal)

Energy ratio (b|w|y): 30%|68%|2%

The benefits of Adyghe cheese

Due to its low calorie content and record amount of calcium in its composition, Adyghe cheese is an excellent dietary product.

It is indispensable for a low-carb diet: it saturates the body with fully digestible protein and maintains the balance of fats.

The valuable properties of Adyghe cheese are due to its rich composition. The product contains in sufficient quantities:

calcium, which blocks the absorption of saturated fats, is involved in the structure of bone tissue and teeth, and normalizes metabolic processes;
sodium, which maintains water and acid-base balance;
sulfur, which slows down the aging process of cells and synthesizes collagen;
phosphorus, which ensures healthy growth of bones and teeth, restores energy in the body, accelerates the decomposition of fats;
zinc, which protects against viruses and toxins and is involved in the production of various hormones;
vitamin A, which forms mucous membranes and skin, neutralizing the effects of dangerous types of free radicals;
B vitamins, which are responsible for the functioning of nerve cells, supporting the overall health of the body, its appearance, and improving cardiac activity.
vitamin D, which has anti-carcinogenic properties, fights skin diseases, improves calcium absorption;
vitamin PP, necessary for the normal functioning of the digestive organs, blood vessels, heart, and thyroid gland.

Eating Adyghe cheese is useful in preschool and school age, when the skeletal system is growing and strengthening. Elderly people with bone diseases should definitely include this product in their diet.

Harm of Adyghe cheese

The product contains a large amount of saturated fat, so consuming it in excessive quantities can be harmful if you are prone to obesity.

Excessive intake of the amino acid tryptophan, which is contained in Adyghe cheese, can lead to severe headaches, sleep disorders, and nightmares.

The amount of carbohydrates in cheese is not exceeded; it contains no carcinogens or GMOs.

Use in cooking

Adyghe cheese is very popular for making many dishes. It can be consumed separately, as well as used in the formulation of snacks and salads. In addition, this product is used to prepare first courses and numerous desserts, for example, cheesecakes and casseroles. Adyghe cheese is a universal product, as it goes well with fruits, vegetables, herbs and baked goods. In the Caucasus, this product is used in the recipe of famous khachapuri, and it is also used as a filling for a variety of baked goods.

Chemical composition of Adyghe cheese

The chemical composition of Adyghe cheese can vary significantly depending on the fat content of the milk. In the most “standard” version, cheese contains 264 kcal and about one and a half grams of carbohydrates, as well as 20 g of protein and fat. There are also less fatty versions. Be that as it may, cheese is well absorbed - up to 98% of calories go directly into the body. The product also contains calcium, phosphorus, copper, B vitamins, a certain amount of retinol, biotin and vitamin D3, from which vitamin D is synthesized in the body. Classic Adyghe cheese does not have a lot of salt, but some industrial production options may contain large amounts of sodium chlorine . Usually this information about the cheese is indicated on the packaging.

Homemade recipe

If you don’t trust the quality of Adyghe cheese sold in a store or market, you can easily prepare it at home. There are many different recipes. Consider one that doesn't use vinegar or eggs. To prepare Adyghe cheese, take 3 liters of milk, 1 liter of kefir and a couple of teaspoons of salt.

You should start by preparing the whey. To do this, put kefir on low heat and stir until the curd begins to separate from the whey. You will spend approximately 5 minutes on this process. Next, you should separate the whey from the resulting curd; gauze is suitable for this. For further use, we only need whey; you can use the curd as a dessert. Leave the whey at room temperature for a couple of days to sour. After this time, the milk must be boiled and combined with whey. Leave the milk on low heat for about 10 minutes. During this time, cheese forms on the surface. After this, you should separate it from the whey, add salt and mix thoroughly. If you notice that there is a lot of liquid left in the cheese, then wrap it in gauze and hang it for half an hour. After this, form the desired shape of the cheese and place it under a press; a liter jar of water will be enough. The cheese should remain in this state for about 12 hours. That’s it, the Adyghe homemade cheese is ready.

Application in cooking and dietetics

Adyghe cheese is used both in national recipes and as a substitute for other similar soft cheeses. In particular, you can prepare salads with it: Caesar, warm with fried cheese, warm with quinoa. Eggplants are baked with cheese in tomato sauce, and onion pies, vegetarian fish, and penne are also prepared with it. Adyghe cheese is included in dumplings with cheese and herbs, as well as some national dishes - Ossetian pies and achma. As one of the components, the product can be used in many recipes for pies and stuffed dishes.

Adyghe cheese in dietetics and for weight loss

Adyghe cheese, despite its relatively high fat content, is considered dietary, has high nutritional value, and is often included in the diet of people who are overweight or prone to it. The calorie content of 100 g of product is on average 240 kcal, Adyghe cheese does not contain carbohydrates, and proteins and fats for the same portion account for an average of 18.5 and 14 g, respectively. Consuming only 80 g of the product covers an adult’s daily requirement for amino acids, B vitamins and sodium. Nutritionists usually recommend that Adyghe cheese be consumed by people with hypertension, children and the elderly, athletes, pregnant and lactating women. It is also usually included in the diet of people recovering from a serious illness or injury.

What products is it used with?

Due to its composition, Adyghe cheese is perfectly compatible with the following products:

dairy and fermented milk products – kefir, cottage cheese, sour cream, whey, butter;
poultry meat - chicken, duck, turkey;
pasta - penne, cannelloni, maracon, ravioli;
other dough products - dumplings, pies, pies, pancakes;
vegetables, greens - eggplants, zucchini, beans, beets, bell peppers, carrots, Brussels sprouts, thyme, onions, celery, cilantro, parsley, potatoes;
fruits and berries – citrus fruits (lemon, lime, orange, tangerine, pomelo, grapefruit), pears, cherries, grapes;
mushrooms – champignons, oyster mushrooms, porcini;
nuts – Brazil nuts, pine nuts, peanuts;
fish – catfish and some other marine species;
porridge – primarily buckwheat.

Harm of Adyghe cheese and contraindications

Adyghe cheese can cause harm to people with individual intolerance to the product. Do not overuse this product as it may cause serious headaches. The calorie content of this cheese is lower compared to hard varieties, but still you should not abuse this product if you are watching your figure or want to lose weight.

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