Adyghe cheese
E588812
Adyghe cheese is a soft, mildly tangy, fresh cheese from the North Caucasus region, closely associated with the cuisine and culture of the Adyghe (Circassian) people.
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
cheese
ⓘ
fresh cheese ⓘ |
| aging | unaged ⓘ |
| associatedWithPeople |
Adyghe people
NERFINISHED
ⓘ
Circassian people NERFINISHED ⓘ |
| category | Caucasian cheeses ⓘ |
| coagulationAgent | acid (such as lactic acid or sour milk) ⓘ |
| consumptionForm | eaten fresh ⓘ |
| countryOfOrigin | Russia ⓘ |
| culturalSignificance |
important element of Adyghe food culture
ⓘ
often served to guests in Adyghe hospitality traditions ⓘ |
| ethnicCuisine |
Adyghe cuisine
ⓘ
Circassian cuisine ⓘ |
| fatContent | medium ⓘ |
| geographicalAssociation |
Krasnodar Krai
NERFINISHED
ⓘ
Republic of Adygea NERFINISHED ⓘ |
| hasFlavor |
mild
ⓘ
slightly tangy ⓘ |
| hasTexture | soft ⓘ |
| industrialProduction | produced in dairies in the North Caucasus ⓘ |
| mainIngredient |
cow milk
ⓘ
goat milk ⓘ sheep milk ⓘ |
| milkTreatment | usually pasteurized milk ⓘ |
| productionMethod | acid-heat coagulation of milk ⓘ |
| recognizedAs | traditional product of the Republic of Adygea ⓘ |
| regionOfOrigin | North Caucasus NERFINISHED ⓘ |
| rind | unripened, no hard rind ⓘ |
| servingStyle |
often sliced
ⓘ
sometimes crumbled ⓘ |
| servingTemperature | usually served cold or at room temperature ⓘ |
| shelfLife | short ⓘ |
| similarTo |
farmer cheese
ⓘ
paneer ⓘ queso fresco ⓘ |
| textureDescription |
moist and tender
ⓘ
slightly elastic ⓘ |
| typicalColor | white ⓘ |
| typicalMoisture | high ⓘ |
| typicalSaltContent | lightly salted ⓘ |
| typicalShape |
flat cylinder
ⓘ
round ⓘ |
| usedAs |
cooking ingredient
ⓘ
table cheese ⓘ |
| usedInDish |
baked dishes
ⓘ
salads ⓘ stuffed pastries ⓘ traditional Circassian dishes ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.