As part of the implementation of the regional program for the support and promotion of brands of the Republic of Adygea, we want to tell you about the gastronomic brand of our Republic - "Adyghe Cheese".

Adyghe cheese differs from similar soft cheeses in that its production uses an original method of protein precipitation, which is not found in the world practice of cheese making. Special properties are due to natural factors, the qualitative composition of raw materials from which cheese is made, its protein and vitamin composition. This is fresh whole milk from cows grazing on pastures in the foothills of the Greater Caucasus, a longer growing season of plants that are the main feed for cows. The taste and smell of milk is due to juicy feeds, which are a complete set of vitamins and trace elements. Since ancient times, Adyghe cheese has been made using a technology that includes the skills of old folk cheesemakers, based on the knowledge of the national traditions of ancestors. At the stages of extracting the milk clot, forming the cheese mass, salting, drying, only manual labor is used, so the human factor plays a leading role in the appearance of special properties of cheese.

The list of local manufacturers of brand goods of the Republic of Adygea and support measures for them can be found on our website in the section "Documents"