Circassian (Adyghe) cheese

A soft brine cheese of cow's milk curdled with whey, white, with a tender springy porous texture and a clean sour-milk taste, fresh with herbs, fried and in salads.

Circassian (Adyghe) cheese is a soft brine cheese of cow's (less often sheep's or goat's) milk curdled with whey and pressed in a mould, white, with a tender springy porous texture, a clean sour-milk taste and moderate saltiness; it is often sold lightly smoked. It is eaten fresh with herbs and flatbread, fried and baked in slices, put into salads, khachapuri, fillings and onto the grill.

Recipes with this ingredient

Salad with Circassian cheese and fresh mustardGeorgian cuisine | Salads

Salad with Circassian cheese and fresh mustard is a vibrant blend of Georgian culinary traditions and fresh, aromatic ingredients. Leaf mustard adds a piquant and slightly spicy touch to the dish, while fried Circassian cheese contributes a creamy texture with an appetizing golden crust. Sweet cherry tomatoes—red and yellow—create a balance of flavors, while ramiro pepper and red onion bring light spiciness and juiciness. Dressed with olive oil and balsamic sauce, this salad gains a subtle tanginess and depth of flavor. It serves as a light dinner or an exquisite appetizer, perfectly complementing meat and vegetable dishes. This salad pays homage to the Georgian art of combining fresh products, creating a bright yet harmonious gastronomic impression.