Adygea cheese: features, composition, benefits and harm

Adygei cheese is a product whose popularity is in a stage of rapid growth. As is often the case with products that are just coming into mass use, many have heard about it, and some have even tried it, but in general, Russian consumers do not have enough information about it. Since the choice of products of their own food should be approached deliberately, consider closely Adygei cheese.

Outwardly, the Adygei cheese looks like a layered white or yellowish cheese head of a flat shape, which does not have any visible crust, but it is cut by slit-like voids uncharacteristic for most other varieties of cheese. In the structure of a soft, but still quite dense product, there are individual cream patches that are typical for this species. The taste of this cheese is slightly salty, has a delicate milky smell with noticeable spicy notes.

Many famous cheeses of the world have a long history, however, this does not concern Adygei cheese. Of course, the population of Adygea - Circassians, thanks to which the product is also called Circassian, has traditionally been made a product for a very long time. But how did this cheese brand take shape only in 1980, when the first printed mention of this product appeared in the Soviet press as something completely special. Since then, the traditions of local cheesemaking have been stimulated to further development, and in Maykop there is even a special festival competition dedicated to cheese.

It should be understood that in many stores, even in Russia, the Adygei cheese is rather a mark, rather than a clear indication of the place of production. Interestingly, all products manufactured outside Adygea, but still geographically linked to this republic in the title, are considered counterfeit, however, factories producing a similar product with the same name exist even outside Russia.

If, before taking a sample, you still want to make an approximate preliminary opinion about what Adygea cheese is, in associations you should focus on similar and more famous products of European nations - this is the same Brynza and Suluguni, as well as the famous Italian soft cheeses (Mozzarella, Ricotta and Mascarpone). At the same time, it cannot be said that the products are too similar to each other - the cooking technology is somewhat different, because the Circassians traditionally heat the milk to a very high temperature, up to 95 degrees, in the process of cheese making. However, this is where the differences practically end.

Adygea cheese does not require ripening, and therefore it is prepared quickly and is stored for a relatively short time. In order to somewhat extend the shelf life of the product, in addition to the fresh variety, smoked cheese is also produced. In both forms, it is used in salads, in fresh form, and is also a popular ingredient for the same baking - for example, it melts perfectly in the oven, being included in khachapuri.

Traditionally, the composition of the Circassian cheese consists of only three ingredients - milk, heated to 95 degrees, whey from pre-fermented milk, as well as ordinary table salt. Regarding the varieties of milk, there are no special requirements - the people use for such needs both cow, and goat, and sheep, although on the shelves of stores, naturally, the most common product is from cow's milk. Goat milk product is much easier to buy in Adygea itself or adjacent regions, but Russian hostesses have already mastered the recipe for cooking the product even from cottage cheese.

The composition, of course, may differ slightly depending on the type of milk used and its fat content, however, the average figures of BJU in percent are as follows: proteins - 19%, fats - 16%, carbohydrates - 1.5%.If we talk about the energy value, then, compared to most cheeses, it is relatively small - 226 kcal per 100 grams of product. In terms of the content of vitamin and mineral inclusions, this product is very valuable. Only 100 grams of the product contains a quarter of the daily value of vitamins A and B3, one fifth of the vitamin B12 norms, and one sixth of the vitamin B2 standards, and this is a guarantee of good vision, as well as a healthy circulatory system and normal hormonal levels. Of the vitamins present in the composition in smaller quantities, it is impossible not to note the other B vitamins, as well as vitamin N.

The situation with microelements is even better - for example, the same 100 grams of a product contains half the daily value of calcium and almost as much phosphorus, and both minerals are responsible for the strength of bones. The same amount of product contains about a third of the daily intake of sodium and zinc - the first helps to balance the body's water balance, and the second is involved in the production of certain hormones and is good for the health of the genitourinary system. The picture will be incomplete, if not to mention magnesium and copper, which are also represented, albeit in smaller quantities.

As evidenced by the above composition, the benefits to the body from the use of Adygei cheese is versatile, because in general it can be recommended to most people. At the same time, the categories that he literally needs are pregnant women and nursing mothers, their children, as well as people who are actively involved in training. The product is shown and women during the menstrual cycle.

If we talk about the specific manifestations of the benefits of Adygei cheese, be sure to highlight at least the main points.

• Vitamin product allows you to maintain in good condition the nervous system, which as a result more calmly reacts to stress. Due to the increased production of endorphin (the hormone of happiness), a person notes a steady improvement in mood, thereby normalizing sleep, and depression recedes.
• The Adygea cheese also contributes to the equalization of blood pressure, because it is recommended for use as a hypertensive patient suffering from excessive pressure, and those who have experienced his sharp jumps.
• A significant amount of vitamins from different groups contributes to the fact that the person as a whole feels good, because the body is completely healthy and successfully confronts any problems. This affects the same mood, because we can say that people who regularly use Circassian cheese, consider themselves on average more happy than those who do not eat a similar product. Among other things, such an addition to the diet also reduces the risk of tumors of oncological nature, that is, potentially prolonging the lifespan.

• Milk traditionally has a high content of various enzymes necessary for a well-functioning and efficient mechanism of digestion, and all such components are transferred from the raw material to the final product - cheese. The fact that milk is used from domestic animals does not affect the situation in any way, because the digestive enzymes of a person and the same cow are quite similar.
• The product is able to saturate the body with micro- and macro-elements, which comprehensively enhance health, but such a product is especially appreciated for the fact that its components make a person beautiful. Healthy and shiny hair and skin, neat nails, a full-fledged smile with all teeth are not guaranteed only by using Adygei cheese, but its composition is very conducive to everything listed. In addition to the above, bones are also strengthened, which means that a person feels longer young and capable of various accomplishments.
• The Circassian delicacy, produced from natural milk, is famous for the abundance of amino acids, which significantly speeds up the process of lactic acid removal from the muscles, due to which physical exertion does not seem to be too complicated. These substances also help to improve the absorption of oxygen by brain cells, thereby achieving increased clarity of mind and good memory.

Adyghea cheese is not contraindicated to most consumers - the only obvious contraindication is individual lactose intolerance, but then a person has to forget almost all dairy products. In this case, the product must be fresh, because otherwise poisoning may be possible with fairly serious problems in the form of the same diarrhea.

At the same time, in some cases, the doctor is still able to advise him to abandon the fermented milk product at all, or at least significantly limit its use. Such problems, for example, include various renal diseases, since the product, having a diuretic effect, can overload the urinary system.

Another contraindication may be a chronic infection of the gastrointestinal tract, since the products of fermentation with such a diagnosis usually aggravate the patient's condition even more. However, the percentage of people for whom such cheese is contraindicated is relatively small even among those who are not very healthy.

There are Adygei cheese can be differently - this product does not put forward specific restrictions on the use, except, of course, an obvious overdose. Reviews indicate that the product can be eaten on its own, without anything fresh, but most housewives usually prefer to combine it with other ingredients to create more complex dishes - at least in the form of a sandwich with butter. For the same cheese sandwich, you can fry a little, so its taste will acquire additional, unusual notes.

If we talk about full-fledged cooking, then with the participation of the Circassian delicacy, various soups and salads are prepared, which are easy in terms of calories. The product is also quite good as one of the ingredients for snacks, such as wine. In a separate row is baked cheese, the scope of which is almost limitless - with it make casseroles and dumplings, pies and khachapuri with greens. If desired, you can mix the pulp with other sweets, creating an unusual and very tasty dessert. Finally, the Adygei cheese is actively used for the preparation of cheese sauce.

Circassian cheese is recommended for women at the stage of pregnancy - experts say that with daily use of a small amount of this product in the mother's body, there is an improvement in minimizing the effects of toxicosis, and the fetus has more correctly formed teeth, which will protect the child from caries in the future. Rich in vitamins and minerals, the composition is basically useful for the maternal organism, which at this stage suffers from an acute shortage of the substances described.

Theoretically, all the benefits described could relate to any of the cheeses, but the advantage of the Adyghe variety is pre-pasteurization of milk at high temperature, due to which the possible content of potentially harmful bacteria is minimized.

With regard to contraindications for use during pregnancy, they are similar to those observed in all other people.

At the lactation stage, the Circassian dairy delicacy is also very useful, but it should be introduced gradually into the mother’s diet, starting with 30 grams per day, bringing the daily rate to 50 grams, if everything is normal. The fact is that the children's body is able to demonstrate an allergic reaction to the most unexpected components of mother's milk, hence, such caution.At the same time to the typical contraindications during the period of breastfeeding is added and increased pressure.

Since cheese is allowed to eat quite a bit, breastfeeding mothers are usually recommended to use the product as part of vegetable salads or other dishes. At the same time, any negative reaction of the baby to the introduction of such an ingredient into the maternal diet means giving up the product for at least several months - during this time, the child’s immune system may overestimate the value of the components of the cheese and stop rejecting it.

Since the product is very useful for children, over time you need to enter the Circassian cheese and supplements, but this does not happen before the age of 10 months. The dosage begins with a very modest 5 grams per day, and by the age of two it gradually grows to 30 grams. If the child continues to show signs of allergy, the use, of course, stops, and at the same time you should consult with a pediatrician.

Any cheese is a product that requires quite a lot of digestion from the digestive system, so children of any age are given Circassian cheese in the first half of the day - at this time the stomach enzymes are the most. In this case, the child should not be fed only with cheese - it is served either with a side dish or with breadbecause even a small amount of food will be enough for a baby to get enough of it, and only cheese will not give you a full-fledged complex of vitamins and minerals

Some people have to go on a diet because of certain health problems or to maintain a beautiful figure. Adyghe cheese is the product that will be a valuable find, because it is contraindicated in rare cases. For example, when losing weight, its use is not only permissible, but also welcomed, because with a relatively modest energy value of 240 kcal, cheese has a huge amount of useful components.

The use of Adygea cheese for diabetics also promises pleasant consequences - it can be eaten with type 2 diabetes with almost no restrictions, since the glycemic index of the product is low, and it contains many useful substances that are well absorbed by the body. The only limitation is perhaps the moderate use of the product, but such a framework applies to all, not just diabetics.

Even with gastritis, the Adygei cheese is not contraindicated, apart from an important clarification - this applies to periods of stable remission. In the acute form or in the exacerbation of the chronic form of the disease, such a delicacy cannot be eaten, but after only three days after the patient feels better, the product can be returned to the diet if certain rules are observed. So, cheese, in principle, can not be the main course or key ingredient - it is only an addition to food. Moreover, in the first two weeks after the exacerbation of the disease, you can eat the product unless it is grated. If during this time there is no deterioration, the product can be eaten and sliced, but again - not as a main dish.

The rules for using Adygei cheese in pancreatitis resemble similar conditions for gastritis, described above, but you will have to wait longer after exacerbation for introduction into the diet - usually not less than a month. Begin with a modest 15 grams per day, and over time, in the absence of negative symptoms, the dosage can be increased to even 100 grams.

The shelf life of the Adygei cheese, fresh and without a sealed package, is a matter of days, and in a sealed form it can lie for a month.Smoked variety is stored for months, but still it is recommended to eat it as soon as possible. Storage is recommended in the refrigerator at a temperature below 6 degrees, but in the freezer this product is not the place - if you freeze it, it will lose its benefits, and will crumble into small pieces when cut.

If the head is already unpacked, for storage it should be placed in a glass jar or enameled pan with a tight lid, pre-wrapped in cellophane.

How to make Adygei cheese at home, see the next video.