Caloric content of Adyghe cheese and its benefits in dietary nutrition

As it is not difficult to guess from the title, the sort of Adyghe cheese was born on the northern slopes of the Caucasus. This serum fermented milk product has been known there since ancient times. He was made - and continues to make houses - from sheep's milk, squashing it with his abomasum. Until now, no feast in Adygea is complete without the presence on the table of a low white cylinder with convex edges and distinct traces of shape on the sides. Such cheese is good for eating under the "accompaniment" of red dry wine and fresh vegetables. And local residents widely use it for making cheese cakes, khachapuri and other dishes. We sell basically a fresh product of white color, but also a smoked variant is extremely popular. An Adyghe cheese is prepared in the home. Basically it is done In the traditional hearth and in the smoke.

Fresh cheese, because it belongs to the category of soft, is not stored for long - only 30 days in the refrigerator, but his smoked fellow can lie for years without losing his wonderful taste. Before, they only smoked him to take him on a long journey. In Russia, as in many northern countries, solid cheeses or fresh friable curd are mostly popular, but this "transitional" product enjoys national love in the Mediterranean cuisine. He is a close relative of Georgian suluguni, Italian ricotta and mozzarella, Greek feta, Bulgarian brynza. Caloric content of Adyghe cheese Is much lower than in hard grades, which makes it possible to use it in diets.

Under factory conditions, the technology of manufacturing the product has changed. Now for a basis can take not sheep's milk, but goat (and even with the addition of cow's). This is the most deplorable effect on the nutritional value of the whole product. The caloric content of Adyghe cheese will be higher if cow's milk took part in its preparation, and lower if it was whetted and ripened according to traditional rules.

This product has many useful substances. Nutritionists have calculated that it is enough to eat only 80 g of Adyghe cheese a day to maintain the necessary supply of calcium and phosphorus in the body. And he is rich in B vitamins, amino acids. Despite the fact that Russian plants use cow's milk in the brand "Cheese Adyghe", the calorific value This product is still lower than in hard grades, thanks to the unique technology of its manufacture. Milk is subjected to pasteurization at high temperatures. From this, the final product has a distinct taste of ryazhenka or curdled milk. The fermented milk of the Bulgarian wand passes through two stages of processing - heat, and then, already in molds, cold. Only at the last stage it is salted.

The immaturity of the product, its curdled structure can reduce the calorie content of Adyghe cheese. It is only 240 to 252 kcal per 100 g of product. Compared to solid varieties, this is a very low figure. In fact, such a low energy value brings this soft sour milk product closer to cottage cheese, but a full flavor bouquet puts it on a step above the last.

Such low caloric content of Adyghe cheese, As well as its exceptional benefits for the body allow you to use it in dietary nutrition and during unloading days for weight loss. It can be used not only for "exotic" Caucasian dishes like khachapuri, but also add to our traditional dishes: salads (instead of too salty cheese), vareniki. And you can just eat with black bread and fresh vegetables - it will be very tasty!