What can you say about the benefits of Adyghe cheese.How is it different from other cheeses and what can be out of itto cook

Adygea cheese is one of the pearls of the world cheese variety,
high taste and healthy qualities which deserve special
attention. It is well known that the addition of cheeses of this type
in a weekly diet, fully strengthens the body and helps
get rid of many diseases.

Characteristics of the Adygei cheese and its benefits in general
outline

This cheese from the Circassian cuisine belongs to the category of pickled
cheese and approximately it can be compared with mozzarella, suluguni and
cheese, but still the Adyghe cheese is very special.

The main ingredients of cheese are cow or goat milk,
yeast and salt.

Adygea cheese is moderately dense, slightly layered, crumbles strongly
when cutting. Entirely (it has no peel) has white or
yellowish milky color. Taste – characteristic sour milk cheese,
moderately salty with a pleasant smell.

Adyghe cheese production technology has a number of
features:

– first, the milk is pasteurized at a temperature of 95 degrees, which,
by the way, not only is it necessary to create the product itself as
there is, but also allows you to destroy the bacteria that cause dangerous
infectious disease – listeriosis;

– then fermented milk sourdough (whey) is introduced into the milk,
during the reaction with which clots are formed in milk;

– they are collected for the formation of the future of cheese, putting in a special
container forming raw heads. Once the cheese matures in baskets
from willow rods thanks to which on its surface forms
characteristic drawing, today technologies have changed, but the relief
this cheese still often decorates;

– at the end of manufacture, the cheese is coated with salt (brine)
for the best preservation of its taste and healthy qualities.

Cheese heads are usually formed by a small, cylindrical
forms.

The most popular fresh Adyghe cheese without
additives, but you can also find its variations with the addition of greens,
vegetables and dried fruits.

Another Adyghe cheese can be smoked.

The energy value of the grade is 264 kcal per 100 g
product, which is approximately 90 kcal less than the equivalent
characteristic of many solid (Dutch, Gouda, Poshekhonsky)
varieties.

The ratio of BZHU per 100 g of Adyghe cheese is expressed as follows.
in the following way:

– proteins 19.2 g;

– fats 14-20,8 g (depending on the fat content of milk);

– carbohydrates 1.5 g

It is brine cheeses known among other fermented milk.
products as a source of easily digestible protein (splits faster
and simpler than the one found in beef and chicken)
for the body material for cell renewal, capacity
muscle

Naturally, in the Adygei cheese, as in a fermented milk product, in
excess calcium contains, providing:

– bone strength and speed, the quality of splicing them in the case
fractures;

– excellent condition of the nails;

– strength and elasticity of blood vessels;

– beauty and health of hair.

But calcium only opens the list of elements with which it is rich
Adyghe cheese and what is useful to know about some of them:

– B vitamins are essential for the health of the thyroid gland,
prevention of anemia, energy production, and good appetite;

– phosphorus, paired with calcium, forms bone tissue, is needed for
kidney work and transmission of nerve impulses;

– Sodium is required for normal water-salt balance and
production of gastric juice;

– vitamin A maintains eye health, promotes healing
wounds, gives elasticity and smoothness to the skin.

In cooking, Adygei cheese is used for ordinary cheeses.
in ways – of course, they eat it separately, cook sandwiches with it and
salads, pies and casseroles, add it to the paste and even to the porridge.
It combines perfectly with all products.

Natural Adygei cheese has a shelf life of about a month and
sold in vacuum packaging, after opening which
It can be consumed within 7-10 days.

Adyghe cheese is stored only at low temperatures (in
refrigerators), open – separate from products with a sharp, strong
the aroma that cheese can adopt.

To protect against them (and preserve fresh taste), extracted from
packaging cheese is recommended to shift in a glass container with tight
closing lid.

But you should not freeze this variety – it will lose a lot
taste and healthy qualities.

Smoked cheese is stored longer and not in such strict conditions.

What will Adygei cheese benefit in a weekly
diet

According to nutritionists, that the Adyghe cheese brings tangible
benefit, they should be treated several times a week, without cutting off
daily portion of cheese less than 100 g

Thanks to natural enzymes, the variety has a positive effect on
microflora of the gastrointestinal tract and supports healthy
digestion, accelerates the removal of accumulated toxins and toxic
substances.

Gradually, the cheese adjusts all metabolic processes in the body,
normalizes the production of various enzymes and strengthens the natural
protective forces human in the face of adverse environmental factors
among, whether it is a polluted atmosphere, magnetic storms or disastrous
side of the sun’s ultraviolet radiation.

Also, regular consumption of Adygei cheese,
promotes:

– prevention of beriberi;

– strengthening tooth enamel;

– stabilization of blood pressure (from high to
normal).

How else does the Adyghe cheese benefit?

Adygea cheese is recommended to be included in the menu for rehabilitation.
after serious diseases (including infectious) and surgical
operations, it is well restores strength and energizes when
great physical exertion (for which athletes love him).

Nutritionists insist that this cheese even has properties
antidepressant, improves mood and improves
performance

Little by little Adygei is worth feasting on pregnant women – his
sourish salty taste will help get rid of nausea, and
the already mentioned protein-vitamin composition will provide both the mother and
baby, the most essential nutrients.

And during lactation, this variety improves the quality and volume
produced milk.

Can there be harm from the Adygei cheese

It is hardly possible to attribute the Adyghe cheese to junk food – if
no allergy to dairy products – almost certainly its
adding to the diet will result in many positive changes in
body condition and well-being.

True, in order to avoid harm from the Adyghe cheese, manifested in
form of deterioration, nutritionists insist on limiting its
used for gastritis, colitis and urolithiasis.

But, even if there are no such diagnoses, overeat Adyghe cheese is not
recommended. The fact is that the accumulation in the human body
the amino acids of tryptophan contained in this variety in excess can
cause severe headaches.

Returning to the topic of allergies, it is worth noting that when
cheese production (as well as cottage cheese, sour cream, kefir and other
dairy products), as a result of ripening properties
milk protein change significantly for the better (for people not
carrying it) side, so it is extremely unlikely
manifestations of Adyghe cheese harm in the form of an allergic reaction.