Gastronomic brand of the Republic of Adygea - 'Adyghe Cheese'

As part of the implementation of the regional program for supporting and promoting brands of the Republic of Adygea, we would like to tell you about the gastronomic brand of our Republic – "Adygei Cheese."

Adygei cheese differs from similar soft cheeses in that its production uses an original method of protein coagulation not found in world cheese-making practices. Its special properties are due to natural factors, the quality composition of the raw materials used to make the cheese, and its protein–vitamin composition. This is fresh whole milk from cows grazing in the foothills of the Greater Caucasus, where the longer growing season of the plants, which constitute the cows' main feed, contributes to its quality. The taste and aroma of the milk come from the juicy fodder, which provides a full set of vitamins and trace elements. Adygei cheese has been traditionally made using techniques that incorporate the skills of old folk cheesemakers, based on knowledge of the ancestors' national traditions. During the stages of curd extraction, cheese mass formation, salting, and drying, only manual labor is used, so the human factor plays a leading role in giving the cheese its unique properties.

You can find a list of local producers of the Republic of Adygea branded goods and the support measures available to them on our website in the "Documents" section.