How to store Adyghe cheese

Adyghe cheese has several names: latakai, matekuaye, Circassian. According to the recipe and taste, it is similar to other soft cheeses, such as feta, feta cheese, mascarpone. Cheese is fresh and smoked. When cooking, it is given the shape of a low cylinder, its weight is usually not higher than 1.5 kg., The color is white or cream. Since it is made from goat or sheep’s milk, the fermented milk taste is preserved. A properly cooked cheese has no odors. It is sometimes allowed to use cow's milk as a base.

Features Adyghe cheese

The product is not subjected to prolonged heat treatment, a completely natural composition excludes the use of preservatives. And this is not surprising, since they make cheese in family shops, on small farms. It goes on sale a little, and the highest quality and most delicious product is bought on the market directly from the hostesses who prepared this cheese. Several species are usually offered for selection, differing in the level of salinity and the degree of smoking. Sometimes almost completely fresh cheese is found, it is stored even less.

Most often, the product is made without adding the rennet element, but in some recipes it is allowed. A beautiful pattern on the walls of the heads comes from wicker baskets into which milk clots are collected and whey is left to drain. The elastic surface of the finished product is sprinkled with salt to create a crust that prevents the drying of the tender core.

Interesting information: Until 1980 there was no industrial production of Adyghe cheese.

Beneficial features

• copper;
• magnesium;
• potassium;
• calcium;
• phosphorus.

In 100 gr. contains about 230 kcal. and 80% of the daily rate of polyunsaturated fatty acids. The rich composition and fast digestibility made Adyghe cheese a very valuable supplement in the diet of athletes, babies, senior citizens, women during pregnancy and breastfeeding. Its properties help stabilize blood pressure and the digestive tract. Contraindication to use is only an allergy.

Important: if a third-party smell has appeared or the color of the cheese has changed, that is, it is no longer possible.

Signs of Proper Cheese

After introducing the product into large-scale production, some manufacturers have a tendency to unjustified economy of components, which leads to a gross violation of the formulation and reduces to zero useful properties. Therefore, when buying you need to carefully study the text on the label. If in addition to milk, rennet, salt, there are soy, impurities of palm oil, and stabilizers, then this is a substitute that has little in common with a traditional Adyghe dish.

When choosing, you need to pay attention to the fact that the head of the cheese has a white or cream color, an elastic crust with a characteristic pattern without dents and traces of mold, had a slight sour-milk smell. The cheese is stored in undisturbed vacuum packaging for 1 month, if it has already been opened, it is necessary to transfer the remainder to a plastic bag or glassware with a tight lid.

It should be remembered: cheese very quickly absorbs third-party odors, so it should only be stored in closed containers.

Storage conditions

Smoked heads are dried in smoke until a firm crust is formed that does not allow air to pass through. You can store about 5-6 months. The most delicious and tender, fresh cheese will not last in the refrigerator for more than 2-3 days on the top shelf away from the freezer. Unfortunately, then it starts to turn sour and gets an unpleasant odor.

A little secret: if you put a piece of sugar with cheese, it will absorb excess moisture and increase the shelf life to 6-7 days.

It is not recommended to freeze Adyghe cheese. It loses all taste, aroma and useful properties, turning into a rubbery mass, the frozen product begins to crumble. It is best to buy it in small portions and not be lazy to go to the store or to the market for fresh cheese.

Video: Adyghe cheese recipe from store milk