What dishes can be prepared with Adyghe cheese: delicious recipes

A little about cheese

The cheese, which appeared in time immemorial, has a delicate, pronounced creamy, slightly salty taste. Its aroma is neutral and does not drown out other ingredients. The consistency of the product is dense, elastic, similar to Brynza.

In artisanal conditions, Adyghe people make cheese from sheep’s (less commonly, goat’s) milk. The industry prefers cow's milk.

Dishes where the product in question is used acquire a very pleasant milky taste and subtle aroma.

Adyghe cheese does not need long ripening; in fact, it can be eaten the very next day. Sometimes it goes on sale smoked - this option is very original and ideal for light beer. If you don’t have it on sale, treat regular cheese with smoke yourself. Do this:

• take a deep, thick-walled frying pan; • cover it with foil; • put a spoonful of sugar, a pinch of black tea and a little dry rice on the bottom; • you can add a couple of peels from any citrus fruits; • place a piece of cheese in the pan (use a wire rack - it should not touch the bottom); • cover the dish, put it on the fire and, when smoke appears, reduce the flame to a minimum; • after 15 minutes, smoking is completed.

Composition of Adyghe cheese and its health benefits

Adyghe cheese is a healthy product that is produced both industrially and at home. Traditional cow's milk is used to prepare it, but sheep's milk can also be used. In the Caucasus, the famous cheese is made from these two types of milk by fermenting it with a special Bulgarian stick.

It is quite possible to prepare Adyghe cheese at home. Moreover, a homemade product has a number of advantages:

lack of preservatives (this type of soft milk cheese is a perishable product, so preservatives are used in production to extend shelf life);
you can vary the additives (make the cheese less or more salty, add spices or herbs);
use one or more types of milk as desired.

What are the benefits of Adyghe cheese? Its main advantage, of course, is its light and delicate taste. However, in addition, it contains a whole set of elements important for improving the functioning of the body:

salts of natural origin (sodium, zinc, iron, calcium);
vitamin compounds of groups B, D, E and C;
amino acids, natural enzymes, fats and important carbohydrates.

For those who watch their figure, Adyghe cheese is a real treasure. Its nutritional value is only 240 calories, and 80 g of the product contains the daily requirement of amino acids necessary for health. Just a couple of slices a day will have a positive effect on:

digestion (natural enzymes found in cheese help improve intestinal function);
nervous system (due to the content of B vitamins and tryptophan, which improves mood);
blood pressure (especially for hypertensive patients, since this cheese product contains few types of fats that increase blood pressure).

Adyghe cheese is recommended for consumption by women during pregnancy, breastfeeding, children, athletes and the elderly. It is easily digestible, so it is recommended even for those who must adhere to a therapeutic diet.

Adyghe cheese, the composition of which you choose yourself, is prepared quickly at home and offers many opportunities to introduce it into the diet.

What are the benefits of cheese?

Cheese has a relatively low calorie content. There are only 240 kcal per hundred grams of product. Thus, it is quite suitable for the diet of people watching their body weight. This healthy product from Adygea is, first of all, a supplier of protein, which is why it is advisable to use it for athletes and people engaged in heavy physical labor.

For children and elderly citizens, cheese is a source of calcium, that is, in the first case it will ensure normal skeletal development, and in the second case it will help maintain strong bones.

Adyghe cheese has a drawback - it contains tryptophan. This substance in large quantities can cause headaches, but in reality, for this to happen, you will have to eat a couple of kilograms of the product a day, which not everyone can do.

The delicacy should be stored in a separate container, as it quickly absorbs foreign odors.

Now let's talk about what to cook from Adyghe cheese.

Salad with Adyghe cheese and beans

This salad contains a large number of useful elements due to the beans and lettuce in its composition. It turns out fresh and nutritious, perfect for a light dinner.

Ingredients:

Adyghe cheese – 400 gr
Tomato – 2 pcs.
Cucumber – 2 pcs.
Canned beans - 1/2 can
Iceberg salad – 6-7 leaves
Olive oil - 2 tbsp
Salt - 1 pinch

Preparation:

Wash and dry the vegetables.

Tear lettuce leaves into a salad bowl.

Chop tomatoes and cucumbers randomly, but not coarsely.

Add beans and salt.

Cut the cheese into small cubes and fry until golden brown.

Add fried cheese to the salad and season with olive oil.

Light Tomato Soup Recipe

This dish will definitely have a place on your table. It’s easy to make either on the stove or in the slow cooker.

The following products will be required:

• ripe sweet tomatoes – 0.4 kg; • green canned (fresh or frozen) peas – 200 grams; • Adyghe cheese – 0.25 kg; • sour cream to taste; • butter – 100 g; • sugar – teaspoon; • dill and parsley (or basil and cilantro) in a small bunch; • choose salt and any seasonings at your discretion.

First of all, scald the tomatoes with boiling water and then immediately throw them into ice water. After this, remove the skin from them.

Melt the butter in the saucepan where the soup will be cooked. Add tomatoes, sugar and salt. Fry for 10 minutes, stirring while doing so. Then add diced cheese, sour cream and peas. Stir the ingredients and add hot water or broth, if available.

Cook the soup for no more than half an hour. The dish is served immediately, sprinkled with chopped herbs.

Salad with Adyghe cheese - a classic recipe

The easiest to prepare and popular salad. Thanks to the vegetables in the composition, it turns out to be low in calories, while containing a large amount of useful substances. To make the salad tasty and fresh, you should carefully choose Adyghe cheese; real cheese should smell like fresh milk and meadow flowers.

Delicious and satisfying dietary soup

This recipe will require:

• 300 grams of chicken (if you are on a very strict diet, then take fillet, otherwise it is better to use legs); • water – 1 liter; • 3 medium potatoes; • half a glass of thin vermicelli (those who are losing weight are recommended to take soba - Japanese buckwheat noodles); • Adyghe cheese – approximately 300 grams; • 1 carrot; • 1 onion; • for seasonings, we recommend chili pepper or Chinese “5 spice” mixture; • for garnish, use chopped cilantro mixed with green onions.

Tricks for making cheese in Adyghe style

To make home-made Adyghe cheese a frequent guest on your table, use some tricks for preparing it:

for fermentation, you can use not only whey, but also yogurt - then the cheese will be even more tender;
Watch the consistency of the cheese during cooking: if you overcook it, the product will turn out hard;
You can add various herbs and spices to the cheese mass - this will open up new facets of taste;
The fattier the milk for cheese, the more beneficial lactic acid bacteria it will contain.

Okroshka

This is a very simple summer recipe. You will need:

• 0.9 kg of boiled potatoes in their jackets; • 0.7 kg of fresh cucumbers; • our cheese – 200 g; • carrots (boiled) – 1 pc.; • salt – a tablespoon; • turmeric – 1 teaspoon; • kvass or whey – 2.5 liters; • any greens and black pepper to taste.

We recommend seasoning cold soup with fresh Adyghe cheese with sour cream. But for those who are accustomed to putting mayonnaise, nothing will stop them from using it. To regulate acidity, add lemon juice.

An important point is that the okroshka turns out tastier the finer the ingredients included in it are chopped.

Preparation is carried out as follows:

• potatoes must be peeled and chopped into cubes; • peel the cucumbers (only if they are bitter) and cut them in the same way as the previously mentioned ingredient; • do the same with carrots; • it is easier to grate cheese coarsely.

All components are placed in a saucepan. At the end, add greens, grated with salt, and sour cream (mayonnaise). Pour in kvass or whey and let the okroshka steep in the refrigerator for at least 2 hours.

Salad with Adyghe cheese and pear

Many gourmets prefer to combine Adyghe cheese with fruit, and for good reason! The sweetness of the pear emphasizes the sour-milk taste of the cheese and makes the dish extraordinary.

Ingredients:

Lettuce leaves - 7 pcs.
Cherry tomatoes – 15 pcs.
Lemon - 1/2 pcs
Pear - 1 pc.
Adyghe cheese – 200 gr
Butter - 50 g
Walnut – 50 gr
Wheat flour - 100 gr
Ingredients for the sauce:
Olive oil - 1 tbsp
Honey - 1 tbsp
Soy sauce - 1 tbsp

Preparation:

Cut the pear into cubes. Cherry - in half.

Cut the cheese into cubes, dip in flour and fry in butter.

Mix the ingredients for the sauce.

Tear the lettuce leaves onto a plate and lay out the ingredients. Sprinkle finely chopped walnuts on top and pour over the sauce.

To prevent the cheese from spreading, fry it in hot oil.

Buckwheat pilaf for vegetarians

Many people will think that Adyghe cheese would be inappropriate in this recipe, but this is not so. It goes perfectly with the mentioned cereal, so the dish will turn out very tasty.

You will need:

• dry buckwheat – 0.5 kg; • one and a half liters of water; • 1 large carrot; • cheese – 300 grams; • 1 bell pepper (preferably red); • vegetable oil – a quarter cup; • black pepper and salt – at your discretion.

Place oil in a cauldron or thick-walled frying pan and heat the spices in it. Next, add finely chopped vegetables and fry them until softened. Add the washed cereal, sauté a little, then add water and, cover with a lid, cook the pilaf.

In a separate frying pan, fry the cheese, cut into large cubes and rolled in flour. When a golden brown crust forms on it, turn off the heat. The product should be added to already prepared pilaf.

Salad with Adyghe cheese and tuna with pesto sauce

Many people like to eat seafood, including in salads. Salad with tuna and Adyghe cheese will appeal to all lovers of the sea. In addition, it is prepared quickly and will help out when unexpected guests appear on the doorstep and will be surprised by such a combination of products in one salad.

Ingredients:

Cherry tomatoes – 250 gr
Adyghe cheese – 150 gr
Canned tuna - 1 can
Pesto sauce - 1 tbsp
Garlic, pepper - to taste

Preparation:

Drain the tuna broth and put it in a salad bowl. Add pesto sauce, garlic and pepper.

Cut the Adyghe cheese into cubes, add to the salad bowl and mix gently.

Cut the cherry tomatoes in half and place them in a salad bowl. Mix everything carefully again.

Pesto sauce can be replaced with olive oil and salt.

Rice with cheese

Even a novice cook will not have any difficulties implementing this recipe. Required ingredients:

• a glass of dry rice; • Adyghe cheese – 300 grams; • 1 medium carrot; • 140 g of tomato paste or 200 g of fresh tomatoes; • vegetable oil – a couple of tablespoons; • 750 ml water; • smoked paprika and salt - to taste.

This dish cooks quickly, making it suitable for a weekday dinner.

Procedure:

• boil rice in 2 glasses of water until tender; • grated carrots are simmered in butter; • when it softens, add diced cheese and let the latter brown; • then add tomato paste (add a little sugar) and mix; • then pour in a glass of water; • subsequent extinguishing takes no more than 5 minutes.

The rice is served with the resulting sauce.

Adyghe cheese

This soft Caucasian cheese is made from whole pasteurized milk, has a fresh aroma, and a soft milky taste. Adyghe cheese is ideal for fresh vegetable salads.

Among the Circassians, excess weight is considered bad manners; mountain girls all have thin waists, men have toned, muscular torsos. It is not surprising that with such traditions, the people were bound to have healthy and tasty cheese. Adyghe cheese is ideal for maintaining health, subject to proper balanced nutrition and physical activity.

Anyone who has ever tried Adyghe cheese has noted its similarity to Mediterranean feta. Adyghe cheese is indeed very similar to feta, but unlike it, it is less salty and easier to prepare. Adyghe cheese is fresh, it is eaten immediately after preparation, it goes well with fresh vegetables and herbs, but it can be smoked or fried. Freshness, benefits and ease of preparation - this is what defines the essence of Adyghe cheese.

History of Adyghe cheese

According to legend, the secret of making cheese was passed on to a young girl by the god Amish, the patron saint of domestic animals. The girl saved a herd of animals in a storm and received as a reward the name Adyif, which means Light-Handed, and a recipe for cheese.

Another legend tells about the brave Kuitsika, whose mother put fresh cheese on the road. On the way, Kuitsyku met the one-eyed giant Inyzha and outwitted him by staging a competition: the giant crushed stones in his hand, and Kuitsyku squeezed a head of cheese that looked like a stone, whey flowed from it, which the giant mistook for water and considered Kuitsyku a great strongman.

Adyghe cheese is originally called Matekuae. This is a compound word of two words: mate - basket and kuae - cheese.

In Russia, Adyghe cheese became known in the mid-19th century, but real success came to it already in the Soviet era in the 70-80s. In 1980, Adyghe cheese was supplied to the Moscow Olympics; it received colorful packaging and a registered brand. In September 2009, Adygea cheese received the status of a geographical name product, and now only Adygea enterprises have the right to use the name “Adygea Cheese”. About a third of all Adyghe cheese goes directly to Moscow, and two thirds are sold in the Southern Federal District. Real Adyghe cheese can be bought in the stores of the largest retail chains in Russia.

Technology for preparing Adyghe cheese

For Adyghe cheese, goat, sheep or cow's milk is used. The milk is heated to 95 degrees, fermented milk whey is introduced into it over 15-30 minutes, and it gradually curdles. The coagulated milk clots are kept for 5 minutes, after which half of the whey is removed. The warm cheese mass is placed in special “bzhel’e” baskets made of thin willow twigs, which leave a beautiful grooved imprint on the sides of the cheese. The cheese is squeezed out of the whey and its surface is salted. The finished cheese is eaten fresh for several days or a week. Modern production due to vacuum packaging allows you to extend the shelf life to up to a month.

The benefits of Adyghe cheese

The beneficial properties of cheese depend entirely on the quality of the milk. Real Adyghe cheese is made from the milk of special breeds of cows grazing on Circassian pastures in the foothills of the Caucasus. The long warm season and clean soils help the growth of lush, aromatic herbs - ideal food for dairy cows. This region can be compared to Switzerland or northern Italy, famous for their cheese making. It is the quality of milk that distinguishes real Adyghe cheese from copies of the same name produced in various Russian and Belarusian regions.

Real Adyghe cheese has a very high nutritional value due to a good balance of nutrients: a small amount of fat, high quality protein, a unique composition of minerals and vitamins. It has been established that the proteins of Adyghe cheese are absorbed by 98%, which is much higher than the absorption of protein from, say, meat or fish. 100 g of Adyghe cheese contains 16 g of fat, 19 g of protein and 1.5 g of carbohydrates, the energy value of this product is 226 kcal. Almost all essential amino acids were found in the proteins of Adyghe cheese. 100 g of cheese provides the daily requirement for polyunsaturated fatty acids by 88%, essential amino acids by 35% and proteins by 27%. These are very high indicators for cheese, which puts it on a par with the most famous types of cheese and makes the Adyghe product unique, with high biological value for humans.

Adyghe cheese is rich in vitamins A, B1, B2, B3, B5, B6, B9, B12, C, D, E, H, PP and minerals: calcium, sodium, magnesium, potassium, phosphorus, zinc, iron and copper. Adyghe cheese is useful for everyone: pregnant women, children, the elderly, athletes and people undergoing rehabilitation after long illnesses need it. Cheese is useful for general exhaustion, for a better and faster gain of muscle mass and will be of interest to those who strive not only to lose weight, but to replace excess fat with muscles. Adyghe cheese is included in the rehabilitation diet of tuberculosis patients; it helps to return consumed nutrients to smokers and drinkers.

Adyghe cheese is most useful for women during pregnancy and breastfeeding. It is at this time that a woman’s body uses up its supply of calcium, and it must be constantly replenished. Soft, low-fat Adyghe cheese, especially in combination with fresh herbs and vegetables, is an ideal and simple “replenishment” for nursing mothers. Athletes especially love Adyghe cheese for the special quality of its protein, which is quickly digested and portions are easy to control. It is also important that this cheese contains a small amount of salt.

Researcher of Adygea or the Circassian region, Circassians, as it was customary to write then, N.P. Tulchinsky in his 1903 book “Five Mountain Societies of Kabarda” wrote: “The endurance of the mountain people despite all the hardships of life is truly amazing. They enjoy excellent health into old age, almost never get sick, and most live to be a hundred years or more. At 70-80 years old, they are not yet considered old people, they look about 50 years old, not a single gray hair, eyesight, hearing are sharp, legs are strong and walkable, white teeth are intact and strong, and so on. Therefore, old people are equal to young people in work.”

We can safely say that Adyghe cheese, in combination with a balanced diet, an abundance of fresh vegetables and herbs in the diet, helps to prolong youth and improve health.

Recipes with Adyghe cheese

Vegetable salad with Adyghe cheese

Adyghe cheese is so similar to feta that it is completely logical to think about using cheese in fresh vegetable salads. Unlike feta and feta cheese, Adyghe cheese is almost unleavened, so you can safely add salted olives, capers, or simply add more salt.

Ingredients:

2 tomatoes, 1 cucumber, 6 olives, a bunch of parsley or cilantro, 100 g of Adyghe cheese, 2 wheat or rye toast, 1 clove of garlic, 70 ml of olive oil, half a lemon, pepper, salt - to taste.

Preparation:

Mix olive oil with lemon juice, pepper and salt. Whisk the sauce well with a fork until it lightens a little. Prepare the toast, rub it with garlic and tear it with your hands while it's hot. Chop the greens. Chop the vegetables, combine with pieces of toast and olives, add herbs, diced cheese and dressing. Stir with a spoon several times and place in a salad bowl.

Pie with Adyghe cheese

An excellent pie in the French style, but with a Caucasian flavor. It's easy to prepare and very tasty. If you want to complicate the taste a little, add a clove of garlic, fresh chopped herbs, a little bacon and chili pepper to the filling. If you want to enhance the Caucasian flavor, add a lot of chopped cilantro, nuts and half a teaspoon of adjika to the filling.

Ingredients:

2 cups flour, 125 g butter, half a cup sour cream 20%, 300 g Adyghe cheese, 50 g feta cheese, 1 teaspoon dry mustard, 1 tbsp. spoon of Provençal herbs.

Preparation:

Light the oven, heat to 200 degrees. Mix soft butter with sour cream, sifted flour and mustard powder. Knead the dough, knead well, roll into a ball, cover with cling film and put in the refrigerator for 15 minutes. Grate the Adyghe cheese and feta cheese. Prepare a springform pan with a diameter of 20 cm and cover it with parchment. Take out the dough, take more than half or 23, roll out enough to cover the pan and sides. Place in the pan, prick with a fork, add the filling and press down. Sprinkle with Provençal herbs. Roll out the rest of the dough, cover the filling, seal the edges and bake for 40 minutes at 200 degrees.

Pasta with Adyghe cheese

A simple and tasty, almost restaurant-quality dish that can be prepared at home in just 15 minutes. All these products can be bought at any nearby supermarket.

Ingredients:

100 g Adyghe cheese, 150 g penne pasta (feathers), ¼ sweet pepper, 1 onion, 1 pinch of dried basil, 3 tbsp. spoons of olive oil.

Preparation:

Boil water (you can use an electric kettle) and let the pasta cook in a saucepan (10 minutes). Heat olive oil in a frying pan, fry chopped onion, add bell pepper and basil, add cheese cubes and fry for a couple of minutes. Place the finished pasta into the frying pan with the cheese and vegetables, stir, simmer for a couple of minutes and serve hot.

Ossetian pie with Adyghe cheese

The filling for an Ossetian pie can be different, but it must contain cheese. You can replace potatoes with cabbage, mushrooms, eggplant, spinach, wild garlic, onions, or whatever you want.

Ingredients:

2 cups flour, 2 cups water, 5 tbsp. spoons of vegetable oil, 1 tbsp. spoon of salt, 2 teaspoons of sugar, 1 teaspoon of dry yeast or 15 g of fresh, 2 teaspoons of suneli hops, a large bunch of herbs (parsley, cilantro, dill), 3 potatoes, 3 tbsp. spoons of milk, 400 g of Adyghe cheese, pepper, salt - to taste.

Preparation:

Preheat the oven to 240 degrees. Stir sugar and yeast in a glass of warm water. Wait for the foam to appear (10 minutes). Sift the flour into a deep bowl with high sides. Make a well in the center of the flour, pour in the water with the yeast, stir and pour in a glass of regular warm water. Add vegetable oil and salt. Knead the dough and leave in a warm place for half an hour. Boil the potatoes until tender, mash, add hot milk, cheese and khmeli-suneli. Chop the greens and add to the filling. Add some salt. Dust the surface well with flour and lay out the dough. The dough will be wet and sticky at first - this is normal. Grease your hands with vegetable oil and divide the dough into two parts. Knead each part with your hands, dusting the dough with flour, form the dough into circles with a diameter of 25-30 cm. Place half of the filling in the center of each circle and wrap it with the edges of the dough, trying to pinch the edges, like a dumpling. Dust the workpiece with flour on all sides, knead the filled balls with your fist and palms from the middle to the edges, creating a flat cake. You should get flat cakes 25-30 cm in diameter. Grease the baking sheet with oil, you can grease the parchment with oil and transfer the cakes to the baking sheet. Use your little finger to make a hole in the center of each pie. This is necessary for steam to escape. Bake for 20-25 minutes on the top shelf at 240-260 degrees. Watch carefully in the last 5-7 minutes: as soon as they brown, the pies are ready.

Achma with lavash

Have you ever tried lasagna? This is a famous Italian dish where filling and sheets of pasta are laid out in layers, everything is poured with sauce and baked in the oven. So, this is a Caucasian version of lasagna, only Armenian lavash serves as a paste. In addition to the fact that it is very tasty, this dish is also inexpensive, and you can diversify the rather bland filling by adding herbs, mushrooms, bacon or something else.

Ingredients:

3 Armenian lavash, 1 liter of kefir, 3 tbsp. spoons of sugar, 500 g of Adyghe cheese, 80 g of butter.

Preparation:

Preheat the oven to 180 degrees. Grease a baking dish with butter, place a sheet of pita bread so that the edges protrude slightly. Tear the pita bread into pieces, dip in kefir mixed with sugar and place in the mold. Place half of the pita bread like this. Grate the cheese on a coarse grater, place it in the mold on pieces of lavash. Scatter pieces of butter on top. Soak the lavash pieces in kefir and place them on top of the filling. Fold the protruding edges of the first pita bread inward. Place a whole round piece of pita bread, cut to shape, on top. Brush the entire surface with egg, glue the edges of the top lavash and the folded parts of the bottom. Bake for 1 hour at 180 degrees. The achma should be browned.

Wonderful Adyghe cheese can be eaten just like that - by cutting up a dish of fresh vegetables, herbs and bread. This is an excellent snack, a universal component of many dishes, a storehouse of vitamins and simply delicious cheese.

Have fun cooking and be healthy!

Alexey Borodin

Cannelloni

This is the name of specific, very thick and hollow inside Italian pasta. They are usually stuffed with minced meat and other products and baked in the oven.

Our ingredient will be very appropriate in this dish. You will need:

• 400 gram pack of cannelloni; • 300 milliliters of milk; • 150 g of medium fat sour cream; • 3 eggs; • 300 g of Adyghe cheese (set aside a third for topping); • a couple of tablespoons of flour; • basil and oregano (or herbs de Provence mixture).

Boil the pasta a little so that it becomes elastic but still remains firm.

While the cannelloni are cooking, make the filling. For it, coarsely grate the cheese, add sour cream, eggs, salt, herbs and milk. Beat the mixture until smooth. At the end, add flour.

Take a small mold with high walls and place a quarter of the total filling volume on the bottom. Place the cannelloni standing. Fill all the free space around and inside the pasta with the egg-milk mixture.

Grate the remaining cheese on top. Place the pan in the oven at +150°C and bake for 40 minutes.

What to eat Adyghe cheese with. What to eat Adygei cheese with

Soft Adyghe cheese is produced, as you might guess, in Adygea. This is a delicate, pickled cheese, a little like feta cheese. It belongs to dietary foods; there is even a special diet based on Adyghe cheese for weight loss.

The product contains many vitamins and minerals and is recommended for hypertensive patients due to its low salt content.

And now the packaging has already been purchased and lies on your table. The question arises: what can you eat Adyghe cheese with?

As with any cheese, you can make delicious sandwiches with the product from Adygea, just put it on bread or spread it with butter.

A leaf of green lettuce or a slice of cucumber or tomato would not be amiss on the sandwich. Instead of bread, you can use thin pita bread.

You can also prepare cheese paste with herbs, nuts, and sweet peppers by grinding the cheese in a blender. For the bunch, add a little sour cream.

Adyghe cheese goes well with cilantro. Add more sour cream and get a delicious sauce for fresh vegetables, which you can use to dress your salad.

The national dish is crushed fresh cheese Koetsineshchytag. Crumble the Adyghe cheese, add butter, finely chopped green onions, and finely chopped green cilantro. Stir, place on plates and pour sour cream on top. Serve with bread.

You can marinate pieces of cheese in olive oil and spices. Delicious recipes here.

This cheese can be fried in oil, breaded or battered. Serve the hot appetizer plain or eat it with vegetables and herbs.

It is also added to soups, especially vegetarian ones. You can read the recipe for soup with Adyghe cheese on our website.

As for second courses, Adyghe cheese is good in dumplings, casseroles, stuffed peppers and other vegetables, as an addition to pasta and as a filling for cannelloni. It can be grated on a coarse grater for a more uniform consistency.

Adyghe is also indispensable in the famous Ossetian pies with cheese, meat and other ingredients. You can also stuff pies made from puff pastry and other doughs with it.

Recipe for a universal pie filling: grate 300 g of cheese, add 150 g of sour cream, 1 egg and some chopped herbs. Mix thoroughly, place on the dough and bake for 30-40 minutes.

What else can you eat Adyghe cheese with? This product goes well with fruits, especially grapes and pears. For a buffet table, you can prepare canapés from these ingredients: diced cheese, a couple of grapes and a piece of pear.

Zucchini casserole

For this amazing casserole you will need the following ingredients:

• 2 medium young zucchini; • 2-3 eggs; • 200 grams of cheese; • 2 tablespoons of vegetable oil; • black or red pepper, salt, any herbs - to taste.

The zucchini is grated quite coarsely and the juice is lightly squeezed out. The resulting mass is mixed with finely chopped cheese, salt and pepper. Eggs are also introduced there. The dough should be medium thick. It is placed in a greased and breaded pan and baked in the oven (+200 °C) for half an hour.

Salad with Adyghe cheese and champignons

Contrary to prejudices, champignons and Adyghe cheese go well together. And the unusually revealing taste of the dish, due to this combination, will make guests ask for more.

Ingredients:

Fresh champignons – 500 gr
Adyghe cheese – 100 gr
Cherry tomatoes – 15 pcs.
Cucumbers - 3 pcs.
Egg - 1 pc.
Wheat flour - 6 tbsp
Olive oil - to taste
Soy sauce - to taste
Lettuce leaves - 2-3 pcs.

Preparation:

Cut the cheese into small cubes.

Break the egg into a bowl, add salt and pepper, beat everything thoroughly. Dip the cheese in the egg, then in the flour.

Deep fry the cheese and place on a napkin.

Cut the champignons into slices and fry in olive oil.

Cut the cherry tomatoes in half, and cut the cucumbers randomly.

Place everything in a salad bowl and season with soy sauce.

Useful tips and tricks

Baked goods filled with Adyghe cheese and other ingredients will turn out even juicier if you grate butter into it after cooling it in the freezer. You need to rub it directly on the weight, moving directly over the surface of the finished filling.

After this, you will need to loosely mix the mass. After the butter softens as a result of contact with the ingredients, the filling will become more plastic and will be evenly distributed over the surface of the puff pastry.

Puff pastry selection

When choosing a suitable option in the store, you need to pay attention that some packages contain low quality dough, not only in terms of the ingredients, but also produced in the form of a single, thick layer. It is extremely difficult to work with such options, since it is almost impossible to roll it out to a thin state without damaging the internal structure. As a result, the finished products will not be able to achieve even approximately the same increase in volume during baking.

Selection of Adyghe cheese

Good Adyghe cheese has the following characteristic features:

lack of free fluid;
milky shade of color;
delicate aroma of milk;
fat content – 40%.

The main thing you should always pay attention to is the expiration date of the cheese. According to regulations, it cannot be stored for more than 30 days, even in vacuum packaging. After opening, the shelf life does not exceed 2 weeks. It is important to avoid contact with other products so that the cheese does not absorb foreign odors.

Vitamin-mineral composition and energy value of cheese, per 100 g
Vit B6	0.2 mg
Vit B9	39 mcg
Vit B12	0.6 mcg
Vit C	0.6 mg
Vit E	0.4 mg
Vit N	4.2 mcg
Vit PP	0.2 mg
Iron	0.6 mg
Potassium	103 mg
Magnesium	35 mg
Calcium	644 mg
Sodium	634 mg
Phosphorus	450 mg
Copper	60 mcg
Squirrels	21.1 g
Fats	25.5 g
Carbohydrates	0.3 g
Calorie content	315 kcal

Baking with Adyghe cheese significantly enriches the daily diet. Calcium in its composition is necessary for people of any age. For better absorption, this cheese is not recommended to be combined with foods high in iron. During the digestion process, they compete with each other, and as a result, the body will not benefit at all.

Adyghe cheese will be much better absorbed if you combine it with sour drinks. This is especially true for older people, since over the years the secretion of hydrochloric acid in the stomach decreases significantly. This becomes an additional reason for the development of osteoporosis with serious consequences for the human body in the future.

Due to the high fat content, people with diseases of the gastrointestinal tract and other internal organs should be careful when consuming such dishes. If necessary, you should supplement your food intake with enzymes and drugs that promote better digestion in the stomach.

Baking based on Adyghe cheese with the addition of flavoring and aromatic ingredients will become one of your favorite dishes if you adhere to the most important principles of their preparation. But, despite the benefits of cheese and taste, you should not include it in the menu too often. Because with each serving, the body also receives a significant amount of calories.

Yeast base stuffed with ham and cucumbers

Cooking time, number of servings, calorie content

The dish is prepared in 3 hours.

Number of servings – 4

Energy value - 218 kcal/100 g.

What you will need

warm water – 100 ml
flour – 250 g
salt - to taste
yeast – 10 g
olive oil – 40 ml.

The filling is formed from:

Adyghe cheese, ham – 150 g each
sauce (tomato) – 50 g
pickled cucumbers – 100 g
curry, salt - to taste.

How to cook

yeast is diluted in 50 ml of water, poured into pre-sifted flour;
add salt, oil, the remaining amount of water;
knead the dough quickly, achieving a homogeneous, soft consistency, form a ball, leave it in a large container, cover with a clean cloth, leave in a warm, dark place for 1 hour 50 minutes;
roll out a thin base, sprinkle with flour, place in a mold of a suitable size, lined with heat-resistant food parchment, grease with sauce;
the cheese is kneaded, salted, placed on the base, observing the principle of uniform distribution;
lay out chopped cucumbers and ham, sprinkle with curry;
bake for 20 minutes (temperature: 220 °C).

Cheese pie in a slow cooker

The device, familiar to most housewives, is intended not only for standard cooking. Some models can cook and bake. Specific recommendations should be found in the instructions for the device. To prepare pies, you can use any of the recipes given, taking into account the features of the model.

Since removing a pie from a deep bowl is a rather inconvenient procedure, you should be sure to lubricate the walls with vegetable oil or other fats that have been cleared of impurities.

Additionally, this will prevent possible burning. Also, high humidity is maintained inside the multicooker during the baking process. Therefore, the finished baked goods must be allowed to cool completely in the air, and only after that can they be put into a bag or other container.

Lazy khachapuri

Baking with Adyghe cheese does not always require a significant amount of time to prepare. The presented recipe confirms this fact.

What ingredients will you need?

To prepare the dish you need to take a minimum of ingredients:

ready puff pastry – 500 g;
Adyghe cheese – 400 g;
vegetable oil;
garlic – 3 cloves;
cilantro – 1 bunch.

There is no need to use salt in this recipe, since the cheese and dough themselves are quite salty.

Step-by-step cooking process

To prepare khachapuri, you need to perform several steps:

First you need to turn on the oven and set the temperature to 220°C.
The finished dough should be left to thaw on the counter for 30 minutes.
For uniform heating, the layers must be separated from each other.
After this, the dough needs to be rolled out into a fairly thin layer.
It is advisable to grease the baking sheet with oil and then cover it with dough.
The cheese should be grated and mixed with finely chopped cilantro.

Then you can start shaping the khachapuri:

Visually you need to divide the dough layer into 2 parts, on one of which put cilantro, cheese and garlic cloves.
Carefully cover the first part of the dough with the second part and carefully pinch the edges of the future pie.
Several punctures should be made in the central part with a sharp knife, without touching the bottom of the molds.
Additionally, the top of the pie can be greased with butter or mayonnaise.

After this, the workpiece should be placed in the oven for about 10 minutes. The door must not be opened during this period. When the pie is browned, you need to take it out, after which the lazy khachapuri will be immediately ready to serve.

Rules for serving dishes, decoration

Baking with Adyghe cheese in the form of such a pie can be consumed with any drinks to taste. The appetizer is also well suited for combining with soups and other liquid dishes.