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, a longer growing season of the plants which are the main feed for the cows. The taste and smell of the milk are determined by the juicy fodder, which provides a complete set of vitamins and trace elements. Adygei cheese has been made since ancient times using a technology that incorporates the skills of old folk cheesemakers, based on knowledge of the national traditions of the ancestors. At 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 qualities.

You can find a list of local producers of the brands of the Republic of Adygea and the support measures for them on our website in the "Documents" section.