CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Adyghe cheese, m.d.zh. 45% in dry matter".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value is 264 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

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USEFUL PROPERTIES OF ADYGE CHEESE, M.D.J. 45% DRY. V-VE

Adyghe cheese, m.d.z. 45% dry in-ve rich in vitamins and minerals such as: vitamin A - 24.7%, vitamin B2 - 16.7%, vitamin B12 - 50%, vitamin PP - 28.5%, calcium - 52%, phosphorus - 45%, chlorine - 31.5%, zinc - 30.8%

What are the benefits of Adyghe cheese, m.d.z. 45% dry in-ve

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix. Energy value, or calorie content- this is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called a food calorie, so when caloric content is reported in (kilo)calories, the prefix kilo is often omitted. You can see detailed energy value tables for Russian products.

The nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Many people love cheese from Adygea. Its unusual taste makes it an indispensable ingredient for salads, cream soups and various desserts. It is often served as an appetizer at holiday feasts along with wine or sliced ​​fruit. To understand what benefits Adyghe cheese brings and whether its use can cause harm, you need to find out the secret of its manufacture and study the beneficial substances included in its composition.

How to make cheese

The technology for producing this cheese was invented in the Caucasus a long time ago. Today it has changed little. For preparation you need fresh milk. Most often it is taken from under the cow. But an equally tasty product is obtained from goat or sheep milk.

To make this delicacy at home, you will need:

• 2 liters of milk;
• 0.5 liters of whey or yogurt;
• salt and spices.

The milk is brought to a boil and then the whey is added. Under its influence, the fats in milk curdle. This results in the formation of clots that look like flakes. To obtain cheese, the liquid is carefully drained through cheesecloth, the thick mass is collected in a thick cloth and left for several hours to drain excess moisture. Then they put him under oppression. A day later, the compressed cheese head is taken out of the cloth, salted, sprinkled with spices and served.

The benefits of Adyghe cheese far outweigh its possible harm. Real cheese made for sale consists entirely of natural ingredients, so it has a short shelf life of about 7 days. Some manufacturers increase the time to 30 days. Such cheese most likely contains preservatives that prevent spoilage of the product.

Composition of the product

If you take a closer look at the composition of the cheese, it becomes clear that it is incredibly healthy.

1. It contains a huge amount of B vitamins, which the body needs to function normally. They improve heart function, strengthen blood vessels, increase immunity and stress resistance.
2. Phosphorus and calcium in the delicacy promote the formation of bone tissue and maintain healthy teeth. By regularly eating a piece of Adyghe cheese, a person can effectively prevent osteoporosis.
3. It contains vitamins A, PP and H. They fight the effects of free radicals, improve the condition of the skin, protect it from drying out and premature aging, and normalize the functioning of the thyroid gland and heart. Therefore, the product is indispensable for prolonging youth.
4. Sulfur, zinc and sodium protect against toxins, protect against viruses, normalize acid-base balance and synthesize collagen.

All the beneficial substances in cheese are quickly absorbed by the body, filling it with valuable vitamins and minerals.

The benefits of cheese

The product from Adygea is an excellent natural antidepressant. Included in the diet, it significantly improves mood, saves from insomnia, and relieves chronic fatigue. It is useful to eat it to prevent vitamin deficiency in the autumn-winter period. The beneficial substances in its composition increase the body's resistance to viral infections and fill a person with energy.

Due to its low calorie content, it is incredibly useful for hypertensive patients, the elderly, athletes and children.

When losing weight

The unique technology allows you to preserve all the valuable properties of the cheese. Despite its nutritional value, it contains few calories. There are approximately 240 of them in 100 g of the delicacy, so it can safely be classified as a dietary product and recommended to those who want to lose weight.

Nutritionists recommend using this soft cheese for a fasting day. You will need 300 g of product. Divide it into 4 doses and eat throughout the day. You are allowed to eat fruits along with cheese. Be sure to drink plenty of water and green tea during fasting. This helps to better cleanse the body.

Contraindications

The nutritional value of Adyghe cheese is very high. Its use may harm people in rare cases. The main contraindication is individual intolerance to milk protein. If it occurs, you need to avoid the delicacy so as not to cause diarrhea, bloating or nausea.

Do not forget that a few days after production, tryptophan begins to form in the cheese. High levels of this amino acid can cause severe migraines in humans.

It is forbidden to give cheese to babies who have not yet turned 1 year old. Their digestive system is too weak and cannot cope with the processing of the product.

To eliminate the slightest harm from Adyghe cheese, always buy a fresh delicacy. When purchasing a product, carefully inspect the vacuum packaging. If there are punctures or other damage, do not pick up the product as it is likely spoiled.

Opened packaging should be kept in the refrigerator. Adyghe cheese has the ability to absorb any odors like a sponge. Store it in a container with a lid. Then the printed delicacy will not lose its taste throughout the week.

Cheese salad

You can prepare many light and tasty dishes from this dietary product. It is an excellent base for salads.

To make a simple nutritious breakfast, you will need:

• 100 g of lettuce;
• 100 g cheese, 1 tomato;
• spoon of olive oil;
• crispbread, 2 pcs.;
• 1 tsp. balsamic vinegar.

Finely tear the salad and place in a bowl. Cut the cheese from Adygea into slices and lightly fry in a frying pan. When it cools down a little, chop it and add it to the salad. Chop and cut the tomato into slices. Gently mix the ingredients, add salt, drizzle with olive oil and pour in. If desired, sprinkle the dish with fresh herbs before serving.

Cream soup

The recipe for the dish is simple. This is a great option to diversify the menu and surprise loved ones with delicious food.

1. Chop one carrot and one onion each. Finely chop 0.5 kg and 3 cloves of garlic. Place the vegetables in a saucepan, sprinkle them with 1 tsp. and fry in olive oil for 7 minutes.
2. In a separate container, combine 150 ml of milk and 800 ml of meat broth. Pour the liquid into the saucepan, stir and simmer over low heat until the vegetables soften.
3. Add 150 g of grated cheese from Adygea, simmer for another 10 minutes and turn off. Thoroughly beat the soup with a blender into a homogeneous mass, add salt and spices to taste.

The most delicate Adyghe cheese is a favorite delicacy of the inhabitants of the Caucasus. Perhaps that is why there are many long-livers among them. Pay attention to the beneficial properties of this product and be sure to include it in your diet if there are no contraindications.

The calorie content of Adyghe cheese 45 percent fat per 100 grams is 265 kcal. 100 g of product contains:

• 19.7 g protein;
• 19.9 g fat;
• 1.6 g carbohydrates.

Adyghe cheese has a rich mineral and vitamin composition. It contains a lot of vitamins A, B1, B2, E, PP, beta carotene, minerals calcium, potassium, phosphorus, magnesium, sodium.

The calorie content of homemade Adyghe cheese per 100 grams is 226 kcal. In 100 g of dairy product:

• 19.1 g protein;
• 15.8 g fat;
• 1.6 g carbohydrates.

To prepare homemade Adyghe cheese, you need the following ingredients:

• 2 liters of milk 2.5% fat;
• 6 eggs;
• 400 g sour cream;
• 2 tablespoons of salt (without a slide);
• 20 g dill.

Cooking steps:

• salt and milk are mixed and brought to a boil in a saucepan;
• whip sour cream and eggs;
• The resulting sour cream mixture is poured into salted milk in a thin stream. When pouring, stir the milk-sour cream mixture;
• curdling begins when white flakes form. The resulting mass is stirred for 5 minutes. After the formation of clear whey, the milk is removed from the stove;
• It is important not to overcook the cottage cheese on the fire. In this case, the cheese will become very dense and heavy;
• let the cottage cheese cool. Place it on cheesecloth in a colander;
• add spices and herbs to the resulting mass;
• strain the cottage cheese for 30 minutes, then place it in a colander along with gauze, wrap it in gauze and give the cheese the desired shape. Place the head under a pan of water or other press;
• the cheese will be ready in 5.5 hours.

Calorie content of smoked Adyghe cheese per 100 grams

Calorie content of smoked Adyghe cheese per 100 grams is 263 kcal. In 100 g of product:

• 21 g protein;
• 19.8 g fat;
• 0 g carbohydrates.

Smoked Adyghe cheese has a lot of contraindications. Thus, it should be completely abandoned in case of exacerbation of diseases of the stomach, intestines, pancreas, gallbladder and ducts, or with a tendency to swelling.

Calorie content of fried Adyghe cheese per 100 grams

Calorie content of fried Adyghe cheese per 100 grams is 259 kcal. 100 g of this cheese contains:

• 17.8 g protein;
• 19.8 g fat;
• 1.5 g carbohydrates.

Calorie content of Adyghe cheese for weight loss

The calorie content of Adyghe cheese for weight loss is quite high - more than 250 kcal. The product has a fairly high fat content, so it is recommended in small quantities when dieting and losing excess weight.

Nutritionists advise eating classic Adyghe cheese. Fried and smoked products contain significantly fewer vitamins and minerals, while such cheeses contribute to water retention in the body and are saturated with less healthy fats.

To prevent eating Adyghe cheese from leading to weight gain, it is better to eat the dairy product in small quantities and in the first half of the day. In this case, the cheese will be completely digested within a day, saturating the body with energy.

The benefits of Adyghe cheese

The following benefits of Adyghe cheese are known:

• the product is considered lightly salted, so it can be eaten with high blood pressure;
• lactic acid bacteria in cheese help restore intestinal microflora;
• Regular consumption of Adyghe cheese ensures cleansing of the body from toxins;
• Due to the presence of tryptophan, cheese is a natural antidepressant - it improves mood, normalizes sleep, increases resistance to stress, and helps cope with anxiety and nervousness.

Harm of Adyghe cheese

Despite a lot of useful properties, in some cases Adyghe cheese is contraindicated:

• the product should be discarded if you are intolerant of its dairy components or prone to migraines;
• such cheeses contain salt and have a high fat content, therefore they are excluded from the diet during exacerbations of diseases of the liver, gall bladder, and pancreas;

• You should not eat frozen Adyghe cheese - after freezing, the product loses almost all its benefits. Such cheese will break and crumble;
• Adyghe cheese should be avoided if you are overweight and prone to swelling.

Adyghe cheese is a soft brine cheese made from cow's milk. For its production, they do not use rennet (produced in the rennet glands of mammals), but a soft fermented milk starter. This makes the cheese accessible to vegans and vegetarians.

The taste and structure of the product are neutral, and therefore suitable for any dish. From a piece of Adyghe cheese you can make a simple sandwich or add the product to soup, open/closed pie, salad, pizza, khachapuri, roll, puff pastry. The cheese is dense enough so as not to fall apart during quick frying, but moderately soft so as not to spoil the structure of the baked goods.

The quality of dairy products is regulated by GOST, which strengthens the product’s position in the market. How to prepare Adyghe cheese and is it safe to include it in your daily diet?

General characteristics of the product

Adyghe or Circassian cheese is a national dish of the Circassian culinary tradition. The name was formed due to territorial affiliation. The first industrial batches of cheese were produced in the Republic of Adygea by the Circassian population. The first bars of cheese were made from whole goat or cow's milk. Later, as the industry became larger and more influential, producers switched to cow's milk to reduce the cost of production.

The product belongs to the category of soft cheeses without ripening. It has a muted sour milk taste, delicate texture and neutral aroma. There are only 2 variations of industrial dairy products: smoked and fresh. In the photo and even on store shelves, Adyghe cheese can easily be confused with, or. But the main difference between the product produced by the Circassian people is pasteurization. The milk mixture is subjected to heat treatment, then fermented milk whey is introduced and the milk protein is allowed to precipitate. The external shape of the cheese is made primarily in the shape of a cylinder with convex side surfaces and rounded edges.

The taste of the product is clean, spicy, fermented milk. A sophisticated consumer will notice the specific taste of pasteurization and the subtle salty taste of whey protein. Its structure is moderately delicate, but not loose. The shade can vary from snow-white to light yellow. GOST allows individual cream spots on the surface of the bar and sections. Adyghe cheese does not have a crust. Small slot-like voids and slight layering are allowed on the surface.

Varieties of dairy product

Important: industrial Adyghe cheese can be found throughout the post-Soviet space. Recipes may differ in each country. Moreover, a similar product may be sold under different trade names. Be careful before purchasing.

Homemade Adyghe cheese, unlike industrial cheese, can be found in 3 different variations: fresh, dried and smoked. Fresh is practically no different from what is sold on supermarket shelves. But a homemade product may contain rennet. If its presence/absence plays an important role for you, be sure to check the information with the seller.

Smoked Circassian bar has several names: red, Armavir or Kabardian. The product has gained particular popularity in the western part of the North Caucasus. The product is smoked for several days until the crust becomes dense and impenetrable to bacteria or air. The shelf life of smoked dairy products is 6 months.

Dried Adyghe cheese is very similar to local cheese (fermented milk cheese balls). Since ancient times, the product served as food for shepherds, warriors and hunters. The dried product is very salty and hard. It retains only 20% moisture and 2%. Locals dry the bars in the shade, after which they are poured into huge boxes, covered with a layer of grain and sent to a barn with a stable temperature and stable humidity. The shelf life of a food component can reach several years.

Interesting: before use, the dried head is doused with boiling water or dipped in boiling water. The product instantly becomes soft and pliable, but its structure is still denser compared to classic Adyghe cheese.

Chemical composition

Important: the product is prepared on the basis of pasteurized, milk and table salt. It is classified as a dietary food with high nutritional value and rich nutrient composition. The mass fraction of fat in dry matter is 40%.

Use in cooking

Adyghe cheese is eaten as an independent snack or added to the following dishes:

• vegetable salads;
• rolls;
• pizza, khachapuri;
• wrapped in puff pastry, lavash;
• soups;
• vareniki;
• cheese masses;
• pies and pies;
• cheese sauces.

Fried cheese is especially popular. The structure of the product allows it to be subjected to all types of heat treatment. It can be fried in a regular frying pan or on the grill to give it a specific smoky flavor. Fry the product in a drop of vegetable oil for 1 minute on each side until a thick crust forms.

Fresh Adyghe cheese can be replaced with mozzarella and other types of soft dairy products. Dried, it is best to grate into pasta, scrambled eggs or salad. You can prepare dried Circassian bars at home: leave the fresh product unpacked in the refrigerator, covering the surface with a linen napkin. In a month, dried Adyghe cheese will be ready.

Features of industrial production

Interesting: cheese became a brand in 1980. It was during this period that its industrial production began. Since then, a cheese festival has been held annually in the city of Maykop (Republic of Adygea). During the holiday, locals organize themed fairs, dress up in ethnic costumes, and prepare many varieties of cheese.

How is the product prepared? The milk mixture is heated to 95°C, after which fermented milk whey is introduced. Once the whey has curdled, the milk curds are collected in willow baskets. These baskets leave a beautiful, recognizable pattern on the sides of the Adyghe cheese. The head is formed in the same basket. This manufacturing method preserves the nutritional properties of the product and additionally disinfects it. The output is low cheese cylinders. Their weight does not exceed 2 kilograms, the surface is convex and the edges are rounded. The ideal cylinder is stable and elastic when pressed, and the inside is tender and soft. The aroma of the product is very reminiscent with a subtle sour aftertaste.

Important: the price of the finished product may vary depending on the quality of the raw materials and the authority of the manufacturer. The average market value is $6-10/1 kilogram.

How to make Adyghe cheese at home

We will need:

• cow's milk - 2 liters;
• fermented milk product to taste ( /whey/)
• 3 liters.

Preparation

Bring the milk to a boil, pour the fermented milk product into it and mix thoroughly several times. After some time, curd flakes will appear on the surface. As soon as this happens, turn off the heat. After a few minutes, the flakes will disappear and the serum will take on a clear or slightly greenish tint. Pour the finished mixture into a colander/sieve/special mold for making cheese. After 10 minutes, turn the mixture over and leave for 10-12 hours until the whey has completely drained.

The finished cheese can be salted or soaked in a solution of salt and spices, but this is optional. Brine solution recipe: 1 tablespoon whey + 3 tablespoons salt. Soak the cheese for 2-5 days, depending on the desired saltiness of the product. The aged mass must be placed in the refrigerator for 2-3 days, after which the snack is considered ready.

How to buy and store the product correctly

Fresh Adyghe cheese does not last long. Carefully inspect the surface for mold or unnatural dark spots. If you find at least one, refuse to purchase. The product should be stored in a refrigerator or dry, cold place.

The shade of the bar does not matter much. The main thing is that it is within the boundaries of the white and yellow palette. The quality and taste of cheese do not depend in any way on the color. The shade may vary depending on the type and fat content of the milk used.

Industrial dairy products are always sold in vacuum packaging. First of all, look at the packaging date - it should not exceed 1 month. After 30 days, the cheese begins to stale and rot, so choose the freshest bars possible.

The surface of a quality product is moist and elastic. There should be no crusts or holes, only small cracks are allowed. The pulp of the cheese should be softer than the surface, and the smell should exude a pleasant milky aroma.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

1. 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.
2. 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.
3. 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 the tissues in the form of fatty layers.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

1. 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.
2. 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.
3. 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

1. 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.
2. If you do not follow the recommendations, you will not only not benefit from the product, but 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.
3. 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.
4. 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.
5. 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

1. 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.
2. The fresh composition has a curdled soft structure. There should be no rind on the cheese. The taste is salty with whey aroma.
3. You should not buy a solid composition with a sour smell. Such cheese will bring nothing to the body except harm.
4. 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

1. Taking the composition is prohibited in any dosage if you have milk protein intolerance.
2. You should not overeat cheese, otherwise you may experience severe migraines. A similar effect occurs due to the accumulation of tryptophan.
3. 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