Chechil names of Adyghe cheeses. Stumbling Cheese
Our Adyghe Cheese (Adyghe. Matekuae: “mate” - basket, “kuae” - cheese) is real, it tastes wonderful. It is aged in baskets woven from willow twigs, so its surface reflects the pattern of the bottom of the basket, and the taste acquires woody notes. Soft young fermented milk, gently salted.
TOъ епльыж (red cheese) is denser and drier than white cheese, with a richer and in its own way pleasant, delicate taste. The young cheese is smoked in willow cocoons for several days. The smoke dries it out, and the cheese rind becomes impenetrable to air and bacteria. Smoked cheese can be stored for 5–6 months.
Adyghe smoked cheese
SULUGUNI
The cheese has an excellent creamy taste, dense, layered, elastic. It has a pure sour milk, moderately salty taste and a fresh aroma. Pairs perfectly with wines. Used to prepare national Caucasian pastries.
Circle size ~ 10 cm and ~ 17 cm
SMOKED SULUGUNI
When smoked in willow cocoons, the cheese retains its delicate creamy taste, acquiring greater density and elasticity up to a subtle crunch.
BRYNZA
Delicately salted brined cheese. The amount of acidity and salinity is adjusted to the taste of the consumer. The cheese has medium density and a noble aroma. Indispensable in preparing salads. Widely used in cooking.
Chechil white
Chechil (“tangled”) is a cheese made from fibrous balls or braids. Due to the fact that the cheese fibers are tied, the nutrients in it are preserved and the cheese does not lose its beneficial properties. Unlike suluguni, chechil has more layers, it has a juicier and richer milky taste. Pairs with natural homemade wines.
Chechil smoked
Smoked chechil pleases with a variety of funny shapes: “braids” and “panicles” are saltier, drier and ideal for beer; “buns” and “cheesecakes” are moderately salted and softer; "balykovy chechil" is the golden mean.
Chechil with spices
The unusual taste of this cheese will not leave you indifferent. Spices and spices in juicy cheese strings reveal a magnificent taste and aroma. Adygs consume this product with matsoni and other fermented milk products. In modern cooking it is used in the preparation of pastes.
SULUGUNI WHITE AND SMOKED IN A ROLL with different fillings: spices, adjika, homemade ham, ground walnuts
The most delicious of all varieties presented.
Adyghe garlic salt
The famous Adyghe garlic salt, which is prepared using homemade garlic with an incredibly pleasant aroma and taste without bitterness. The bouquet is complemented by paprika, Adyghe seasonings, and suneli hops. Dishes prepared with this salt are a Caucasian restaurant at your home.
ADYGEAN CHEESE - food of hunters and warriors. The secrets of its preparation are rooted in the distant past of the Circassians. The value of this product, made from whole cow's milk, cannot be overestimated. It is the richest source of protein (the main building material in the human body), calcium (a trace element that takes part in the formation of human bone tissue), vitamins B, C and A (strengthen the body, increase immunity). Trace elements and minerals are easily absorbed into the blood, which also allows the body to be stronger and stronger. Ecological product of high quality.
Adyghe cheese, as its name can tell, came to us from the Republic of Adygea in the North Caucasus, where it has been prepared since ancient times almost everywhere. This is a soft, fresh cheese, almost white in color, with a pure fermented milk taste (some, however, consider it bland) and a dense, sometimes crumbly texture. To add additional taste, aroma and color, as well as to extend shelf life, the cheese is often smoked, but is mainly sold fresh, practically unsalted. The cheese has the characteristic shape of a small “wheel” with a pattern on the surface, which is obtained by pressing the cheese in molds with a special pattern. In large factories, Adyghe cheese is now made in plastic forms, similar to a colander with a tray, but the traditional forms for it are hand-woven baskets made of willow twigs (" bzhel'e" ), which are still used today on small farms and farms in Adygea and Karachay-Cherkessia. Adyghe cheese is considered dietary: it contains little fat, salt and a lot of healthy protein, essential amino acids and microelements. It is recommended for use by pregnant women, the elderly and athletes undergoing rehabilitation. Adyghe cheese is widely used in various dishes of traditional cuisine of the North Caucasus. Because the cheese has low acidity, it does not melt when fried, so it can be grilled.
Adyghe cheese is prepared very simply: the milk is heated almost to a boil, then the sour whey is slowly poured in, stirred and wait until the milk separates into the cheese mass and whey. Then the cheese mass is removed from the surface of the whey and placed in basket molds made of willow twigs, where the cheese is pressed naturally over several hours. Selfthe name of the cheese in Circassian sounds like "Matekuae" (Mate - basket, kuae - cheese ) , i.e., it can be translated as “cheese in a basket.”
A little history
The history of Adyghe cheese goes back many hundreds of years; several legends and traditions are associated with its origin. According to one legend, brave Kuitsiku, Taking with him a bag of cheese prepared by his mother, he set off. Having met a one-eyed giant Inyzha, Kuitsiku outwitted him in a competition of strength: he had to crush the stone with his hand. The giant crushed real stones, and Kuitsiku passed off Adyghe white cheese as a stone and squeezed it. At the same time, whey began to ooze from the cheese. The giant thought that the guy managed to squeeze water out of the stone and thought that he had great strength.
Another legend tells about a dark-haired beauty who saved a flock of sheep from death, for which she earned the gratitude of the god Amish, the patron saint of domestic animals. Amysh revealed to Adyif the secret of making cheese and named her Adyif (“Light-Handed”).
Such a number of legends associated with one product suggests that the history of Adyghe cheese is closely intertwined with the history of the Adyghe and Circassian people, their way of life and traditions.
Despite the fact that the technique for preparing Adyghe cheese is extremely simple and this cheese is a traditional product that is made in almost every home in the republic, its production is strictly regulatedcertificate for the right to use the appellation of origin of goods No. 74/2 (dated September 11, 2009), issued by the Federal Service for Intellectual Property, Patents and Trademarks. Thus, a product called “Adygea cheese” can only be prepared in factories and farms located on the territory of the Republic of Adygea, and all cheese bearing this name and produced in other regions of the Russian Federation, Ukraine and Belarus can be considered counterfeit. It is noteworthy that, according to local residents, even the artisanal production of Adyghe cheese in the republic is strictly suppressed and punishable by fines: cheese is now produced by 8 large factories and about 20 individual entrepreneurs, the largest producer being the Haagin Dairy Plant.
Cheese is a hero of geopolitical upheavals and an indispensable ingredient in haute cuisine. It is prepared in almost all cultures and each has its own methods and technologies. Typically, cheese is made from cow's milk, but variations such as goat's or sheep's milk are also possible. In our country, the cheese culture is represented primarily by Caucasian cheeses, which are traditionally prepared in pastoral mountain regions. These cheeses are usually made using rennet and cured in brine. In brines, these cheeses are not only salted, but also ripened, which is a characteristic feature of their technology. We will tell you about the main Caucasian varieties of cheese, which can be found in stores, or you can try making them yourself.
Adyghe cheese
In Circassian, this cheese is called “matekuae” and is traditionally prepared in this way: strained milk is placed on the fire, and when it begins to boil, fermented milk whey is slowly added to it. The resulting clot is kept for several minutes, then half of the whey is removed. The warm cheese mass is placed in special “bzhale” baskets woven from thin willow twigs. They leave a beautiful lace pattern on the sides of the cheese. The squeezed circle is salted with dry salt over the surface. Adyghe cheese is incredibly popular due to its ease of production.
Smoked Adyghe cheese
Circassians must have a fireplace with a chimney in their house, in which meat or cheese can be hung. In this way, all products that were suitable for this were smoked. The cheese was smoked for quite a long time - from a day to a week. The result was a cheese with a thick, smoky flavor that could be stored for a very long time without losing its nutritional value.
The traditional cheese, originally from Azerbaijan, is more reminiscent of salted cottage cheese, which can be easily spread on flatbread or added to vegetables. Shor is prepared as follows: ayran is heated over high heat, the resulting curd is strained into a wineskin and salted. Shore matures from one to three months.
Motal pendir
Another traditional Azerbaijani cheese “motal pendir” is a very specific dish. This cheese was made from fermented milk, the curd was squeezed out and placed in a sheep's wool bag, with the wool inside. The cheese was kept for three months, resulting in a very specific taste and aroma.
Chanakh
Cheeses reminiscent of feta cheese are prepared everywhere in the Caucasus. They are prepared from cow's milk by gradually heating and kneading, and this happens at record low temperatures of about 40 degrees Celsius. Such cheeses must be placed in brine. The best is considered to be a brine made from natural mineral water with gas (like Narzan).
Suluguni
Georgian cheese, very popular in Russia. The etymology of the word “suluguni” is very beautiful, because the name of the cheese comes from the words “suli” (which means “soul”) and “guli” (“heart”). Suluguni is prepared using a technology similar to chanakh, but at higher temperatures. Therefore, it turns out to be quite dense. Suluguni is often smoked, which gives it a sharp, smoky aroma.
Chechil
Chechil is suluguni cheese, only collected in braids. This cheese can be either smoked or pickled - it all depends on the cheesemaker.
Khorats paneer
“Earth” cheese comes from Armenia. Proper “khorats paneer” is made from mature sheep cheese. It is ground with a strictly selected bouquet of dried mountain herbs, tightly packed into clay pots and buried in the ground. The cheese ripens for several months and at the end turns into a thick-smelling product that is so aromatic that sometimes it is worth mixing it with cottage cheese or butter.
Product Description
Photo: Elena Moskalenko, Dmitry Korolko
Adyghe cheese, aka matekuae, aka patch up And Circassian cheese- one of the main products of Adyghe (Circassian) cuisine, a relative of feta cheese, feta and mozzarella. It is prepared from whole sheep, goat, and most often - cow's milk.
Adyghe cheese is soft young cheese white, often with a cream tint. It has a sour-milk, slightly salty taste and a delicate, soft consistency. Externally, fresh Adyghe cheese, as a rule, is a low cylinder with slightly convex side surfaces and rounded edges, weighing no more than 1.5 kg. The outside of the head of cheese is quite elastic, but the inside is relatively soft. Smoked Adyghe cheese is drier, its surface is darker.
Adyghe cheese is made from raw or pasteurized milk, using whey, table salt. In most cases it is done without rennet, however, there are also rennet versions of Adyghe cheese (rennet is one of the sections of a lamb or bovine stomach; rennet is used to produce many cheeses). To prepare Adyghe cheese, milk is heated to 95 degrees, then sour milk is gradually introduced whey, thanks to which the milk curdles. If used abomasum, it is immersed in whey 2-3 days before cheese production. The milk curds are collected in wicker willow baskets, which as a result leave a beautiful finish on the cheese. lace pattern. Ready cheese heads are sprinkled with salt to disinfect the cheese and preserve it for a longer period. For detailed instructions on making Adyghe rennet cheese at home, see.
Mass production of Adyghe cheese started quite recently - in 1980.
Types and varieties
Industrial Adyghe cheese is produced not only in Adygea, but actually throughout Russia, as well as in Belarus and Ukraine. Let us add that similar cheese can be sold under other names (for example, Circassian cheese).
Traditional homemade Adyghe cheese can be found in markets Adygea, Karachay-Cherkessia, Kabardino-Balkaria And Krasnodar. Most often he non-rennet, although there are rennet options. Of course, one can argue for a long time about which region makes this cheese tastier.
Homemade Adyghe cheese is sold in three varieties - fresh,smoked and dried. Fresh is exactly the homemade analogue of factory-made Adyghe cheese.
Smoked Adyghe cheese also known as koeplyzhy(red cheese), Kabardian cheese And Armavir cheese. It is prepared by the mountaineers of the western part of the North Caucasus - Circassian Circassians, Kabardian Circassians, Abazins and Armenians from the city of Armavir. The cheese is smoked for several days. The smoke dries it out, and the cheese rind becomes impenetrable to air and bacteria. Smoked cheese can be stored for 5-6 months.
Dried Adyghe cheese is a local variety kurta. Traditionally, it served as food for hunters, shepherds, warriors - anyone who needed to take cheese on the road. Dried cheese is very hard and salty: if in parmesan up to 40% moisture is retained, while in the Adyghe kurt it is 20%; if in Roquefort 1.8% salt, then in dried Adyghe cheese - 2%. Adygs do not dry cheese in the sun - always in the shade. For long-term storage, dried Adyghe cheese is covered with grain in boxes and barns, which provides the cheese with stable humidity and eliminates temperature changes. This cheese can be stored for several years. Traditionally, before consumption, a dried wheel of cheese is doused with boiling water or dipped in boiling water, after being wrapped in a simple canvas cloth.
How to cook
You can make Adyghe cheese yourself, at home; For the recipe for homemade Adyghe cheese (rennet), see.
Adyghe cheese - fresh and smoked - is eaten on its own, with bread and herbs. Recipes with Adyghe cheese are varied: these are snacks and vegetable salads, soups and casseroles, pasta and sauces, fillings for pies, pies, dumplings, khachapuri. Adyghe cheese, crushed in a blender, sour cream, cilantro or other greens is used to make sauce. Adyghe cheese is possible fry.
In some recipes, fresh Adyghe cheese can be replaced with suluguni, feta cheese, mozzarella, Ossetian and Imeretian cheeses.
You can make your own from fresh Adyghe cheese dried, and then crumble it into pasta, salad or scrambled eggs. This can be done in the refrigerator, freed from packaging, placed on some stand that does not cover most of its surface, and covered with a linen napkin. In a month it will acquire such a consistency that it can only be crumbled - it will no longer be possible to cut it. This will be the dried cheese.
How to select and store
Adyghe cheese may have different shades from white to cream, but the taste and quality of the cheese does not change. The color depends on the fat content of the milk used in its production.
Industrial Adyghe cheese is sold in vacuum packaging. The first thing you need to pay attention to is the packaging date: the cheese must be fresh, because it can only be stored for about a month.
The surface of the cheese should be moist, elastic, without crust and without eyes. The inside of the cheese is relatively soft. The smell of the cheese should be pleasant, milky.
Fresh Adyghe cheese cannot last long keep, after a month mold may appear on it. Cheese should be stored in the refrigerator or in a cool, dry place. Smoked Adyghe cheese is stored much longer - about six months. You cannot eat moldy Adyghe cheese: you can easily get poisoned.
Adyghe cheese
This cheese is the national product of the Adyghe people inhabiting the southwestern regions of the North Caucasus. It is produced in two types: fresh and smoked. To make cheese you need a hearth and a smoker. This type of cheese has become widespread in other regions, for example, in Moldova.
The milk is brought to a boil and at this temperature it is curdled with fermented whey. The cheese mass is placed in wicker willow baskets, where self-pressing occurs and the cheese takes shape. After this, the heads are salted by rubbing from two surfaces (2%). 1 kg of fresh cheese requires 6.2 kg of milk.
Smoked cheese is salted in grain (4%), pressed and placed on wicker shelves in a smoker at a considerable distance from the fire. As a result of smoking, all microflora in milk is destroyed, including pathogenic ones, therefore smoked cheese is used as a dietary product that is easily digestible.
The shelf life of smoked cheese depends on the duration of aging in the smoker. This cheese can even be stored for several years. They take it on the road and on hikes. It has a pungent taste with a pronounced smoky smell. About 8 kg of milk is consumed for 1 kg of cheese.
Cheese Chechil
Chechil cheese is produced from milk with reduced fat content using original technology. Milk with an acidity of 40-45° T is heated to 32°, rennet or pepsin is added. After a clot has formed, the mixture is stirred and heated to 50-60°. The resulting flakes are separated from the whey, collected on a table and stretched into a ribbon, or rather, into a twine-shaped thread. Then they are wound into balls of 4-5 kg. The cheese is stored in brine until consumed. Cheese composition: fat 5-10%, salt 3-8, moisture 58-60%. The taste is salty, sour with a whey flavor.
Daralagyaz cheese
This cheese is made from sheep's milk. Fresh milk is fermented, the curd is cut into cubes and after 15 minutes they are transferred into 5-7 kg bags, pressed for 3-4 hours, the layer is cut and placed in baths for 7-10 days. A clay jug is fired, coated with lard and tightly filled with cheese, adding herbs (wild garlic, thyme, etc.). The jug is buried in the ground upside down for 3-4 months. Cheese composition: fat 25-26%, protein 25-26, salt 3-4, moisture 40-43%. The amount of soluble nitrogen is 22-23%. The cheese mass is passed through a grinder, spices are added, and stuffed into polymer bags, in which the cheese matures for two months.
Cheese-iremshik
Iremshik cheese is popular among the population of Kazakhstan. It is used in its natural form and as a seasoning for various dishes. Iremshik is produced from cow, sheep or goat milk, including skim milk and buttermilk and their mixtures.
Milk heated to 30-32° is fermented with rennet in order to obtain a normal curd in 20-30 minutes. The curd is then heated for 5-6 hours in a boiler, trying to separate it from the walls, but without significant crushing. Boiling ends when most of the water has been removed and the mass turns yellow with a brown tint. The mass is placed in sickle bags, hung for 8-10 hours for self-pressing, after which the clot is broken into pieces of arbitrary shape, which are dried.
Iremshchik cheese contains all the constituents of milk, including albumin and globulin. Only a small part of the minerals and milk sugar is lost during self-pressing. The finished product contains no less than 30% fat and no more than 15% moisture.
