Total cooking time – 20 minutes 5 minutes3 servings
How to cook Adyghe cheese baked in the oven
Ingredients:
Adyghe cheese - g
Olive oil - tbsp.
Spices -
To prepare Adyghe cheese baked in the oven, you only need Adyghe cheese, olive oil and spices. Most often, Adyghe cheese is sold in small heads of 350-400 g.
Cut the cheese into slices approximately 1 cm thick. You should not cut the cheese any thinner - firstly, it may fall apart, and secondly, such cheese will cook faster in the oven and will be dry and hard.
Line a baking tray or large glass pan with good quality parchment paper. Poor quality paper may stick to the cheese and become impossible to separate from the cheese, even if you generously grease the paper.
So, place slices of Adyghe cheese on parchment paper, sprinkle with olive or other vegetable oil, and sprinkle with herbs. Dried basil, oregano, dried garlic, suneli hops, Italian herbs, etc. can be used as spices.
There is no need to salt the cheese, because this type of cheese is already salty, but if you like brighter flavors, then you can lightly add salt and pepper to the cheese.
Preheat the oven to 180 degrees, place the Adyghe cheese in it for 12-15 minutes, then turn on the grill and hold the cheese for another 1-2 minutes until it is covered with a golden brown crust. I baked the cheese in an electric oven on the middle tier using top and bottom heat.
Remove the baking sheet with the cheese from the oven and, carefully lifting the cheese with a silicone or wooden spatula, transfer it to a plate.
Adyghe cheese is tastiest when baked in the oven, hot, and after cooling it can be reheated in the microwave.
You can serve Adyghe cheese with aromatic herbs with berry sauce or honey - the combination of sweet and spicy flavors greatly stimulates the appetite.
You can serve Adyghe cheese baked in the oven for breakfast, and to prepare it faster, the cheese itself can be cut in the evening, sprinkled with herbs, sprinkled with oil, put in a glass or plastic container and tightly closed with a lid (store in the refrigerator). In the morning, all you have to do is put it on parchment and put it in a preheated oven. While the cheese is baking, you can make tea or coffee.
Adyghe cheese baked in the oven is a very tasty and also dietary dish! This cheese with aromatic herbs can be served for breakfast - it will be a great start to the day!
Total cooking time - 20 minutes
Active cooking time - 5 minutes
Cost - average cost
Calorie content per 100 g - 256 kcal
Number of servings - 3 servings
How to cook Adyghe cheese baked in the oven
Ingredients:
Adyghe cheese – 400 g
Olive oil - 1 tbsp.
Spices - to taste
Preparation:
To prepare Adyghe cheese baked in the oven, you only need Adyghe cheese, olive oil and spices. Most often, Adyghe cheese is sold in small heads of 350-400 g.
Cut the cheese into slices approximately 1 cm thick. You should not cut the cheese any thinner - firstly, it may fall apart, and secondly, such cheese will cook faster in the oven and will be dry and hard.
Line a baking tray or large glass pan with good quality parchment paper. Poor quality paper may stick to the cheese and become impossible to separate from the cheese, even if you generously grease the paper.
So, place slices of Adyghe cheese on parchment paper, sprinkle with olive or other vegetable oil, and sprinkle with herbs. Dried basil, oregano, dried garlic, suneli hops, Italian herbs, etc. can be used as spices.
There is no need to salt the cheese, because this type of cheese is already salty, but if you like brighter flavors, then you can lightly add salt and pepper to the cheese.
Preheat the oven to 180 degrees, place the Adyghe cheese in it for 12-15 minutes, then turn on the grill and hold the cheese for another 1-2 minutes until it is covered with a golden brown crust. I baked the cheese in an electric oven on the middle tier using top and bottom heat.
Remove the baking sheet with the cheese from the oven and, carefully lifting the cheese with a silicone or wooden spatula, transfer it to a plate.
Adyghe cheese is tastiest when baked in the oven, hot, and after cooling it can be reheated in the microwave.
You can serve Adyghe cheese with aromatic herbs with berry sauce or honey - the combination of sweet and spicy flavors greatly stimulates the appetite.
You can serve Adyghe cheese baked in the oven for breakfast, and to prepare it faster, the cheese itself can be cut in the evening, sprinkled with herbs, sprinkled with oil, put in a glass or plastic container and tightly closed with a lid (store in the refrigerator). In the morning, all you have to do is put it on parchment and put it in a preheated oven. While the cheese is baking, you can make tea or coffee.
To prepare Adyghe cheese baked in the oven, you only need Adyghe cheese, olive oil and spices. Most often, Adyghe cheese is sold in small heads of 350-400 g.
Cut the cheese into slices approximately 1 cm thick. You should not cut the cheese any thinner - firstly, it may fall apart, and secondly, such cheese will cook faster in the oven and will be dry and hard.
Line a baking tray or large glass pan with good quality parchment paper. Poor quality paper may stick to the cheese and become impossible to separate from the cheese, even if you generously grease the paper.
So, place slices of Adyghe cheese on parchment paper, sprinkle with olive or other vegetable oil, and sprinkle with herbs. Dried basil, oregano, dried garlic, suneli hops, Italian herbs, etc. can be used as spices.
There is no need to salt the cheese, because this type of cheese is already salty, but if you like brighter flavors, then you can lightly add salt and pepper to the cheese.
Preheat the oven to 180 degrees, place the Adyghe cheese in it for 12-15 minutes, then turn on the grill and hold the cheese for another 1-2 minutes until it is covered with a golden brown crust. I baked the cheese in an electric oven on the middle tier using top and bottom heat.
Remove the baking sheet with the cheese from the oven and, carefully lifting the cheese with a silicone or wooden spatula, transfer it to a plate.
Adyghe cheese is tastiest when baked in the oven, hot, and after cooling it can be reheated in the microwave.
You can serve Adyghe cheese with aromatic herbs with berry sauce or honey - the combination of sweet and spicy flavors greatly stimulates the appetite.
You can serve Adyghe cheese baked in the oven for breakfast, and to prepare it faster, the cheese itself can be cut in the evening, sprinkled with herbs, sprinkled with oil, put in a glass or plastic container and tightly closed with a lid (store in the refrigerator). In the morning, all you have to do is put it on parchment and put it in a preheated oven. While the cheese is baking, you can make tea or coffee.
Baked cheese is a component of a huge number of dishes cooked in the oven. Despite the fact that cheese is most often not the main, but an additional ingredient, and in some cases it is added last and in small quantities, this does not make its role less important - baked cheese gives dishes tenderness, creamy softness and a delicious taste. Whether it’s a golden-brown cheese crust or a sticky cheese filling, cheese is good always and everywhere, it’s always in its place and you certainly can’t spoil a dish with it, like porridge with butter!
The abundance of dishes that can be cooked in the oven with cheese is simply dizzying - hot sandwiches, casseroles, chops, pies, puff pastries, lasagna, pizza, khachapuri, buns, julienne, meat and vegetable snacks and much, much more. Potatoes, chicken, and fish taste better with cheese. But what cheese should you choose for baking? If you need an appetizing cheese crust, hard and semi-hard cheeses are perfect. Parmesan, Dutch, Gouda, Swiss, Cheddar, Emmental, Russian, Poshekhonsky, Kostromskoy and other similar varieties are simply created for baking - these cheeses are quite buttery and melt well. Separately, it is worth noting the pizza, which becomes especially tasty when Mozzarella is added - this type of cheese not only allows you to get a golden brown crust that does not harden and does not resemble rubber when frozen, but also makes the dish aesthetically attractive. The advantages of this cheese also lie in the fact that it melts well without spreading, and when left in the oven for a long time it does not cease to remain soft.
If you need cheese as a filling, for example, for puff pastries, khachapuri, lasagna or rolls, opt for soft cheeses such as Brynza, Suluguni, Adygei, Brie and Feta. The filling with such cheeses will always remain tender. By the way, as for baking, here cheese can be added not only to the filling, but also to the dough, and also sprinkled on top of the dish to obtain a crispy crust.
Needless to say, baked cheese makes any dish simply indecently delicious! Can't wait to try it yet? Then please come to the table!
Potatoes baked with cheese will be an excellent side dish for any dish. Tender, literally melt-in-your-mouth potatoes with a crispy cheese crust will please everyone without exception. In this case, cheese allows you to turn banal potatoes into a very presentable dish. It is worth noting that for baking it is best to take well-cooked potatoes - otherwise they should first be boiled until half cooked.
Baked cheese – Potatoes baked in cream and cheese
Ingredients:
1 kg potatoes,
200 ml low-fat cream,
150 g hard cheese,
2-3 cloves of garlic (optional)
1 teaspoon dried oregano,
1/2 teaspoon dried rosemary,
butter,
salt and ground black pepper to taste,
greens to taste.
Preparation:
Preheat the oven to 200 degrees. Peel the potatoes and cut into thin slices. Place in a large bowl, add spices, salt and pressed garlic, if using. Mix well. Place the potatoes in a greased baking dish in several layers. Pour in the cream, brush the top layer with melted butter using a pastry brush and bake in the oven for about 40 minutes. After this, sprinkle the dish with grated cheese and bake for about 20 minutes until the cheese is browned and the potatoes are soft. Sprinkle the finished dish with chopped herbs and serve.
If you have some broccoli and zucchini left in your refrigerator, this is a great reason to make a delicious vegetable casserole with cheese from them. Tender vegetables go well with salty cheese, and potatoes or rice are perfect as a side dish for this dish.
Baked Cheese – Broccoli and Zucchini Casserole with Brynza
Ingredients:
250 g broccoli,
1 zucchini,
150 g Brynza cheese,
50 g hard cheese,
salt and ground black pepper to taste.
Preparation:
Divide the broccoli into florets and boil in boiling water for 3 minutes. Add salt to the grated zucchini and let stand for 20 minutes, then drain the liquid. Mix zucchini with chopped cheese. Place the broccoli in a greased baking dish. Salt and pepper. Place the zucchini with Brynza on top, sprinkle with grated cheese and place in an oven preheated to 180 degrees for about 20 minutes.
Everyone has tried oven-baked chicken wings, but what about baking them with cheese? This method will not only diversify the usual dish, but will also make it more tender and even more tasty.
Baked Cheese – Chicken wings baked with cheese
Ingredients:
1 kg chicken wings,
2 onions,
150 g hard cheese,
5 tablespoons of mayonnaise,
3 cloves garlic (optional)
1 teaspoon ground turmeric,
1 teaspoon ground paprika,
1 teaspoon salt,
ground black pepper to taste.
Preparation:
Trim off the sharp ends of the chicken wings. Rinse and dry thoroughly with paper towels. Place wings in a large bowl. Add mayonnaise, onion cut into rings or half rings, salt, spices and chopped garlic, if used. Mix everything thoroughly with your hands and put the wings in the refrigerator for 1 hour to marinate. After this, place the wings along with the onions on a baking sheet lined with parchment paper. Sprinkle grated cheese on top and bake in an oven preheated to 200 degrees for 20-25 minutes.
Baked cheese is a classic component of oven-cooked portioned meat. We invite you to cook pork chops with tomatoes and champignons under a delicate cheese cloud - this dish is not only suitable for an ordinary family meal, but will also decorate a festive feast.
This soft Caucasian cheese is made from whole pasteurized milk, has a fresh aroma, and a soft milky taste. Adyghe cheese is ideal for fresh vegetable salads.
Among the Circassians, excess weight is considered bad manners; mountain girls all have thin waists, men have toned, muscular torsos. It is not surprising that with such traditions, the people were bound to have healthy and tasty cheese. Adyghe cheese is ideal for maintaining health, subject to proper balanced nutrition and physical activity.
Anyone who has ever tried Adyghe cheese has noted its similarity to Mediterranean feta. Adyghe cheese is indeed very similar to feta, but unlike it, it is less salty and easier to prepare. Adyghe cheese is fresh, it is eaten immediately after preparation, it goes well with fresh vegetables and herbs, but it can be smoked or fried. Freshness, benefits and ease of preparation - this is what defines the essence of Adyghe cheese.
History of Adyghe cheese
According to legend, the secret of making cheese was passed on to a young girl by the god Amish, the patron saint of domestic animals. The girl saved a herd of animals in a storm and received as a reward the name Adyif, which means Light-Handed, and a recipe for cheese.
Another legend tells about the brave Kuitsika, whose mother put fresh cheese on the road. On the way, Kuitsyku met the one-eyed giant Inyzha and outwitted him by staging a competition: the giant crushed stones in his hand, and Kuitsyku squeezed a head of cheese that looked like a stone, whey flowed from it, which the giant mistook for water and considered Kuitsyku a great strongman.
Adyghe cheese is originally called Matekuae. This is a compound word of two words: mate - basket and kuae - cheese.
In Russia, Adyghe cheese became known in the mid-19th century, but real success came to it already in the Soviet era in the 70-80s. In 1980, Adyghe cheese was supplied to the Moscow Olympics; it received colorful packaging and a registered brand. In September 2009, Adygea cheese received the status of a geographical name product, and now only Adygea enterprises have the right to use the name “Adygea Cheese”. About a third of all Adyghe cheese goes directly to Moscow, and two thirds are sold in the Southern Federal District. Real Adyghe cheese can be bought in the stores of the largest retail chains in Russia.
Technology for preparing Adyghe cheese
For Adyghe cheese, goat, sheep or cow's milk is used. The milk is heated to 95 degrees, fermented milk whey is introduced into it over 15-30 minutes, and it gradually curdles. The coagulated milk clots are kept for 5 minutes, after which half of the whey is removed. The warm cheese mass is placed in special “bzhel’e” baskets made of thin willow twigs, which leave a beautiful grooved imprint on the sides of the cheese. The cheese is squeezed out of the whey and its surface is salted. The finished cheese is eaten fresh for several days or a week. Modern production due to vacuum packaging allows you to extend the shelf life to up to a month.
The benefits of Adyghe cheese
The beneficial properties of cheese depend entirely on the quality of the milk. Real Adyghe cheese is made from the milk of special breeds of cows grazing on Circassian pastures in the foothills of the Caucasus. The long warm season and clean soils help the growth of lush, aromatic herbs - ideal food for dairy cows. This region can be compared to Switzerland or northern Italy, famous for their cheese making. It is the quality of milk that distinguishes real Adyghe cheese from copies of the same name produced in various Russian and Belarusian regions.
Real Adyghe cheese has a very high nutritional value due to a good balance of nutrients: a small amount of fat, high quality protein, a unique composition of minerals and vitamins. It has been established that the proteins of Adyghe cheese are absorbed by 98%, which is much higher than the absorption of protein from, say, meat or fish. 100 g of Adyghe cheese contains 16 g of fat, 19 g of protein and 1.5 g of carbohydrates, the energy value of this product is 226 kcal. Almost all essential amino acids were found in the proteins of Adyghe cheese. 100 g of cheese provides the daily requirement for polyunsaturated fatty acids by 88%, essential amino acids by 35% and proteins by 27%. These are very high indicators for cheese, which puts it on a par with the most famous types of cheese and makes the Adyghe product unique, with high biological value for humans.
Adyghe cheese is rich in vitamins A, B1, B2, B3, B5, B6, B9, B12, C, D, E, H, PP and minerals: calcium, sodium, magnesium, potassium, phosphorus, zinc, iron and copper. Adyghe cheese is useful for everyone: pregnant women, children, the elderly, athletes and people undergoing rehabilitation after long illnesses need it. Cheese is useful for general exhaustion, for a better and faster gain of muscle mass and will be of interest to those who strive not only to lose weight, but to replace excess fat with muscles. Adyghe cheese is included in the rehabilitation diet of tuberculosis patients; it helps to return consumed nutrients to smokers and drinkers.
Adyghe cheese is most useful for women during pregnancy and breastfeeding. It is at this time that a woman’s body uses up its supply of calcium, and it must be constantly replenished. Soft, low-fat Adyghe cheese, especially in combination with fresh herbs and vegetables, is an ideal and simple “replenishment” for nursing mothers. Athletes especially love Adyghe cheese for the special quality of its protein, which is quickly digested and portions are easy to control. It is also important that this cheese contains a small amount of salt.
Researcher of Adygea or the Circassian region, Circassians, as it was customary to write then, N.P. Tulchinsky in his 1903 book “Five Mountain Societies of Kabarda” wrote: “The endurance of the mountain people despite all the hardships of life is truly amazing. They enjoy excellent health into old age, almost never get sick, and most live to be a hundred years or more. At 70-80 years old, they are not yet considered old people, they look about 50 years old, not a single gray hair, eyesight, hearing are sharp, legs are strong and walkable, white teeth are intact and strong, and so on. Therefore, old people are equal to young people in work.”
We can safely say that Adyghe cheese, in combination with a balanced diet, an abundance of fresh vegetables and herbs in the diet, helps to prolong youth and improve health.
Recipes with Adyghe cheese
Vegetable salad with Adyghe cheese
Adyghe cheese is so similar to feta that it is completely logical to think about using cheese in fresh vegetable salads. Unlike feta and feta cheese, Adyghe cheese is almost unleavened, so you can safely add salted olives, capers, or simply add more salt.
Ingredients:
2 tomatoes
1 cucumber
6 olives,
a bunch of parsley or cilantro,
100 g Adyghe cheese,
2 wheat or rye toasts,
1 clove of garlic,
70 ml olive oil,
half a lemon
pepper, salt - to taste.
Preparation:
Mix olive oil with lemon juice, pepper and salt. Whisk the sauce well with a fork until it lightens a little.
Prepare the toast, rub it with garlic and tear it with your hands while it's hot.
Chop the greens.
Chop the vegetables, combine with pieces of toast and olives, add herbs, diced cheese and dressing. Stir with a spoon several times and place in a salad bowl.
Pie with Adyghe cheese
An excellent pie in the French style, but with a Caucasian flavor. It's easy to prepare and very tasty. If you want to complicate the taste a little, add a clove of garlic, fresh chopped herbs, a little bacon and chili pepper to the filling. If you want to enhance the Caucasian flavor, add a lot of chopped cilantro, nuts and half a teaspoon of adjika to the filling.
Ingredients:
2 cups of flour,
125 g butter,
half a glass of sour cream 20%,
300 g Adyghe cheese,
50 g cheese,
1 teaspoon dry mustard,
1 tbsp. spoon of Provençal herbs.
Preparation:
Light the oven, heat to 200 degrees.
Mix soft butter with sour cream, sifted flour and mustard powder. Knead the dough, knead well, roll into a ball, cover with cling film and put in the refrigerator for 15 minutes
Grate Adyghe cheese and feta cheese.
Prepare a springform pan with a diameter of 20 cm and cover it with parchment.
Take out the dough, take more than half or 23, roll out enough to cover the pan and sides. Place in the pan, prick with a fork, add the filling and press down. Sprinkle with Provençal herbs.
Roll out the rest of the dough, cover the filling, seal the edges and bake for 40 minutes at 200 degrees.
Pasta with Adyghe cheese
A simple and tasty, almost restaurant-quality dish that can be prepared at home in just 15 minutes. All these products can be bought at any nearby supermarket.
Ingredients:
100 g Adyghe cheese,
150 g penne pasta (feathers),
¼ sweet pepper
1 onion,
1 pinch dried basil,
3 tbsp. spoons of olive oil.
Preparation:
Boil water (you can use an electric kettle) and let the pasta cook in a saucepan (10 minutes).
Heat olive oil in a frying pan, fry chopped onion, add bell pepper and basil, add cheese cubes and fry for a couple of minutes.
Place the finished pasta into the frying pan with the cheese and vegetables, stir, simmer for a couple of minutes and serve hot.
Ossetian pie with Adyghe cheese
The filling for an Ossetian pie can be different, but it must contain cheese. You can replace potatoes with cabbage, mushrooms, eggplant, spinach, wild garlic, onions, or whatever you like.
Ingredients:
2 cups of flour,
2 glasses of water,
5 tbsp. spoons of vegetable oil,
1 tbsp. spoon of salt,
2 teaspoons sugar,
1 teaspoon of dry yeast or 15 g of fresh yeast,
2 teaspoons khmeli-suneli,
a large bunch of herbs (parsley, cilantro, dill),
3 potatoes,
3 tbsp. spoons of milk,
400 g Adyghe cheese,
pepper, salt - to taste.
Preparation:
Preheat the oven to 240 degrees.
Stir sugar and yeast in a glass of warm water. Wait for the foam to appear (10 minutes).
Sift the flour into a deep bowl with high sides. Make a well in the center of the flour, pour in the water with the yeast, stir and pour in a glass of regular warm water. Add vegetable oil and salt. Knead the dough and leave in a warm place for half an hour. 
Boil the potatoes until tender, mash, add hot milk, cheese and khmeli-suneli. Chop the greens and add to the filling. Add some salt.
Dust the surface well with flour and lay out the dough. The dough will be wet and sticky at first - this is normal. Grease your hands with vegetable oil and divide the dough into two parts. Knead each part with your hands, dusting the dough with flour, form the dough into circles with a diameter of 25-30 cm. Place half of the filling in the center of each circle and wrap it with the edges of the dough, trying to pinch the edges, like a dumpling.
Dust the workpiece with flour on all sides, knead the filled balls with your fist and palms from the middle to the edges, creating a flat cake. You should get flat cakes 25-30 cm in diameter.
Grease the baking sheet with oil, you can grease the parchment with oil and transfer the cakes to the baking sheet. Use your little finger to make a hole in the center of each pie. This is necessary for steam to escape. Bake for 20-25 minutes on the top shelf at 240-260 degrees. Watch carefully in the last 5-7 minutes: as soon as they brown, the pies are ready.
Achma with lavash
Have you ever tried lasagna? This is a famous Italian dish where filling and sheets of pasta are laid out in layers, everything is poured with sauce and baked in the oven. So, this is a Caucasian version of lasagna, only Armenian lavash serves as a paste. In addition to the fact that it is very tasty, this dish is also inexpensive, and you can diversify the rather bland filling by adding herbs, mushrooms, bacon or something else.
Ingredients:
3 Armenian lavash,
1 liter of kefir,
3 tbsp. spoons of sugar,
500 g Adyghe cheese,
80 g butter.
Preparation:
Preheat the oven to 180 degrees.
Grease a baking dish with butter, place a sheet of pita bread so that the edges protrude slightly.
Tear the pita bread into pieces, dip in kefir mixed with sugar and place in the mold. Place half of the pita bread like this.
Grate the cheese on a coarse grater, place it in the mold on pieces of lavash. Scatter pieces of butter on top.
Soak the lavash pieces in kefir and place them on top of the filling. Fold the protruding edges of the first pita bread inward. Place a whole round piece of pita bread, cut to shape, on top. Brush the entire surface with egg, glue the edges of the top lavash and the folded parts of the bottom.
Bake for 1 hour at 180 degrees. The achma should be browned.
Wonderful Adyghe cheese can be eaten just like that - by cutting up a dish of fresh vegetables, herbs and bread. This is an excellent snack, a universal component of many dishes, a storehouse of vitamins and simply delicious cheese.
Have fun cooking and be healthy!