"Umalat" (Adyghe cheese): composition, calories, reviews, recipes

Adyghe cheese comes from the Caucasus and, like many local cheeses, belongs to the category of soft, brine, as well as brynza, mozzarella and feta. It is widely used in the preparation of fresh salads, national pastries and other dishes. In Russia, the company Umalat is engaged in the production of Caucasian cheeses. The Adygei cheese of the presented trade mark successfully competes with the products of other manufacturers. Overview of this product and recipes of dishes from it are presented in our article.

Production of soft cheeses "Umalat"

The production of soft, pickled Caucasian cheeses is organized in the city of Sevsk, Bryansk region. The company "Umalat" Adyghe cheese, mozzarella, ricotta and other soft kinds began to produce one of the first in Russia.

In the production of fresh cheeses, only selected milk is used, in which there are no preservatives or antibiotics. The product has a slightly salty taste, since in the process of preparation, a small amount of food salt is added.

Cheese production is carried out using high-tech equipment and under the constant supervision of foreign specialists.

Adyghe cheese "Umalat": product composition

The Adyghe cheese of the domestic trademark has the form of a low cylinder, and the weight of the head is not more than 400 grams. Its color is creamy, the taste is pleasant, slightly salty. To assess the quality of the product to the fullest possible, after learning the composition of the presented type of products "Umalat".

Adyghe cheese of the Russian brand is made from whole milk and edible salt, which is added to the minimum allowable volume. To create a protective film, the head surface is additionally wiped with a brackish solution. The absence of a crust and a wet surface are important criteria for choosing a quality product. The structure of the Adyghe cheese "Umalat" is homogeneous, "without eyes" and has imprints of molding. Quality product - moist, dense, but fairly resilient. Such cheese can be consumed both fresh and used for cooking hot and cold dishes.

Caloric content, nutritional value and benefit to the body

The caloric content of soft pickled Adyghe cheese is 238 kcal. In 100 g of this product contains 16 g of protein, 18 g of fat and 2.7 g of carbohydrates.

Despite the high fat content, Adyghe cheese is considered a useful product, which is recommended to include in the diet of the elderly, children and pregnant women. It has a high nutritional value and contains biologically active substances important for the organism. It contains all the essential amino acids, vitamins A and B, as well as calcium, phosphorus, sodium and zinc.

The use of Adyghe cheese depends primarily on the quality of milk used during its manufacture and the technology of its ripening.

Cheese Adyghe "Umalat": customer reviews

More than 90% of buyers responded about Adyghe cheese brand "Umalat" only positively. They note that this is one of the best soft cheeses produced domestically in the Russian market. Observance of traditional recipes is one of the advantages of the trade mark "Umalat".

Adyghe cheese brand was liked by the buyers in that it has:

• Natural composition;
• Gentle and unsalted taste;
• Dense consistency and moist structure;
• High nutritional value and is made from selected milk.

As a shortage of the product, customers noted only a fairly high price, which is explained by the cost of high-quality raw materials for its production.

What to cook from Adyghe cheese?

When preparing salads and snacks, different types of brined cheeses are used, for example, brynza or mozzarella. Surprisingly tasty dishes can be prepared with Caucasian cheeses "Umalat". Recipes, Adyghe cheese in which is one of the main components, we present below.

1. Preparation of salad with Adyghe cheese, smoked breast and vegetables begins with the preparation of dressing. To do this, apple vinegar (2 tsp) is poured into a deep bowl, fresh mustard (1 tsp ), honey (2 tsp), chicken broth (2 tablespoons) are added. All the ingredients are mixed, after which, without stopping to work with a whisk, in a bowl pour a thin trickle of vegetable oil (50 ml). As a result of active whipping should get a thick and homogeneous sauce, reminiscent of mayonnaise. In the last turn, it is added by a pinch of salt and pepper. Next on the serving dish are laid lettuce leaves, large-sliced tomato, avocado, Adyghe cheese and smoked chicken (100 grams each). In the last turn, the onions and dressing marinated in lemon juice are added.
2. Adyghe cheese, fried in a frying pan - fast in cooking and a delicious appetizer. To make it, it is enough to cut the cheese into small plates 1 cm thick and fry it on both sides in a frying pan, smeared with vegetable or melted butter.

Adyghe cheese "Umalat" has a quality composition, pleasant taste, smell and consistency and is one of the best products on the domestic market.