The use of Adyghe cheese is unquestionable, for it can be reliably attributed to the products of the dietary plan. In the manufacture of this excellent product, sheep milk is used, sometimes cow's milk. The cheese is invariably added with salt, using the method of introducing specially prepared whey. With the modern production of such cheese, add a Bulgarian stick for the early ripening of Adyghe cheese. The main and main difference in the production of Adygei cheeses is that the initial product passes preliminary pasteurization at high temperatures. Such a technological element in the preparation of the product gives the Adyghe cheese the greatest benefit.
Adyghe cheese contains vitamin B elements. These vitamins are absolutely necessary for a person's full vital activity. Cheese from sheep's milk is rich in calcium and phosphorus. And the caloric content of such cheese allows his fans to keep a slender figure and an aspen waist for long and long years.
One hundred grams of such cheese contain only 240 calories. This indicator can be called minimal if you compare the calorie content of all products in this category. The benefits of Adygei cheese, its fat content, in particular, depend on the product that is the starting material for its preparation. If the sheep or goat milk has a high percentage of fat, then the cheese, respectively, will be more fat. Only the higher the fat content of milk, the more tender and delicious will be the Adyghe cheese. In general, the fat content of Adyghe cheese can be found by looking at the packaging. In general, it varies up to 40 percent. As a rule, the usual Adyghe cheese can be found easily in any store, but delicious smoked cheese deserves special attention of customers.
The shelf life of Adyghe cheese is relatively small. It is about 30 days. Nevertheless, during all this time the use of such cheese remains completely unchanged. This gentle type of cheese should, of course, be stored in the refrigerator. The only thing, it should be tried to protect, so that no foreign smells reach him. They can spoil the exquisite, unusual milky cheese flavor of this product.
The biggest fans and connoisseurs of this cheese live in the North Caucasus. There Adyghe cheese is produced in two types. The locals make it fresh, as well as smoked. This unusual cheese is cooked in smoke and in the hearth. The expiration date just ensures the aging of Adyghe cheese when cooked in smoke. This period may even sometimes reach several years! Such types of cheeses, of course, are not produced in an industrial way. It's more of a homemade cheese. Once upon a time travelers, going on long trips, took this cheese with them as the main product that would support them all the way. Adyghe cheese soft workings like cheese or suluguni cheese. Naturally, the choice of cheese - it's very, very individual, here the final word is certainly for the consumer. But, I must say that the benefits of it are simply beyond doubt.
In cooking, this cheese is used quite widely. Amaze with sophistication and the number of recipes, where the main ingredient is Adyghe cheese. Basically, this amazing product is used as a light breakfast in the morning. Caucasians believe that only with this Adygei cheese can make the most real, delicious and fragrant khachapuri. The only exception to this dish is only the application of the Georgian type of cheese, in Russia it is by the way, you can not buy. From Adyghe cheese make excellent syrniki, add it to different salads in order to add refinement to taste.
And in conclusion a few words about the benefits of Adygei cheeses. Prove it by the fact that only 80 grams of this amazing product can saturate the body with a daily rate of calcium, so necessary for our bones, hair and nails. Adyghe cheese is a delicious and healthy product! Be sure to include it in your menu, you will not regret it!