Adygea is often compared with Switzerland or northern Italy. In the foothills of the Caucasus, the fragrant alpine meadows stretch by the village of Hodz. The diet of local cows is mixed herbs: thyme, mint, and tutsan. From the milk of these cows farmer Beslan Meremov makes the famous Adyghe cheese.
“It’s an ancient tradition. That gastronomic product, our people always make. I’m proud that this cheese is known everywhere in Russia. It is prepared in every Adyghe family,” Beslan Meremov told us.
The recipe is several thousand years old, but It is quite simple. Adyghe cheese is not made from fresh milk. The milk should be put in the refrigerator for about a day.
Serum is added to the boiled milk to facilitate the separation of protein, which is transferred from the pan to a bowl to form cheese.
The Adyghe cheese made today can be eaten immediately after cooking. In ancient time, it was often dried.
Beslan Meremov: “The warrior always took a piece of dried cheese. He could rub it with a dagger, put it in water and it became a high protein food. They always took it with them on long trips, along with dried meat. “
Another way is to smoke it on the sawdust of fruit trees. Adyghe cheese is a dietary product. It contains two times less fat than hard cheese. Seventy grams of the product will meet the daily calcium need.
98% of the proteins from Adyghe cheese can be absorbed by the human body, much more than meat or fish. The cheese is especially good for children, pregnant woman, and the sick.
Tamara, Beslan’s 80-year-old aunt, said, “Adyghe cheese is good for children’s health. It is the No. 1 dish in our home. It’s a good medicine.”
Adyghe cheese is one of Russia’s culinary brands, known in all CIS countries.
Adyghe republic produce 15% of the total volume in Russia, which is about 11.5 thousand tons per year. Therefore, the cheese made by the Adyghe farmers has a special value.
