Adyghe cheese baked in the oven. Delicate Gauranga potato casserole with Adyghe cheese Adyghe cheese in the oven

Adyghe cheese baked in the oven is very tasty and, moreover, a dietary dish! This cheese with aromatic herbs can be served for breakfast - it will be a great start to the day!

Total cooking time - 20 minutes

Active cooking time - 5 minutes
Cost - Average Cost
Calorie content per 100 g - 256 kcal
Servings Per Container - 3 Servings

How to cook Adyghe cheese baked in the oven

Ingredients:

Adyghe cheese - 400 g
Olive oil - 1 tablespoon
Spices to taste

Preparation:

To prepare the Adyghe cheese baked in the oven, you only need the Adyghe cheese, olive oil and spices. Most often, Adyghe cheese is sold in small heads of 350-400 g.

Cut the cheese into slices about 1 cm thick. You should not cut the cheese thinner - firstly, it can fall apart, and secondly, such cheese will cook faster in the oven, it will be dry and tough.

Line a baking tray or large glass dish with good quality parchment paper. Poor-quality paper can stick to the cheese and cannot be separated from the cheese, even if the paper is generously greased with oil.

So, put slices of Adyghe cheese on parchment paper, sprinkle with olive or other vegetable oil sprinkle with herbs. Dried basil, oregano, dried garlic, suneli hops, Italian herbs, etc. can be used as spices.

You do not need to salt the cheese, because this type of cheese is already salty, but if you like brighter tastes, then you can lightly salt and pepper the cheese.

Preheat the oven to 180 degrees, send the Adyghe cheese into it for 12-15 minutes, then turn on the grill and hold the cheese for another 1-2 minutes until it is golden brown. I baked cheese in an electric oven on the middle tier using top and bottom heat.

Remove the baking sheet with cheese from the oven and, gently prying the cheese with a silicone or wooden spatula, transfer to a plate.

The most delicious is the Adyghe cheese, baked in the oven, hot, and after cooling it can be reheated in the microwave.

Adyghe cheese with aromatic herbs can be served with berry sauce or honey - the combination of sweet and spicy tastes really whet the appetite.

You can serve the Adyghe cheese baked in the oven for breakfast, and to cook it faster, you can cut the cheese itself in the evening, sprinkle with herbs, sprinkle with oil, put in a glass or plastic container and close the lid tightly (store in the refrigerator). In the morning, it remains to put it on parchment and send it to the preheated oven. While the cheese is baking, you can make tea or coffee.

Soft cheeses are very popular and are used not only fresh, but also actively used during the preparation of savory delicious dishes... Domestic consumers are especially fond of the Adyghe cheese, which has a delicate texture and mild taste. There are many interesting recipes with this ingredient that are unlikely to leave anyone indifferent.

Product features

The cheese, whose homeland is the Republic of Adygea, has a very delicate salty taste. Thanks to him, dishes prepared with this product turn out to be unusual and surprisingly tasty. This cheese ingredient is classified as a soft cheese. It has a soft but dense texture that is somewhat reminiscent of the consistency of feta cheese. Traditionally, cheese is made from fresh sheep or goat milk, but domestic producers prefer cow's milk.

The latter cheeses are less valued because they have less intense taste, however, their cost is much lower than the classic version.

Adyghe cheese does not take time to ripen, so it cooks quickly enough. It is recommended to use it fresh or slightly smoked. This cheese product is extremely nutritious in its composition and satisfying. It has the following characteristics per 100 g:

Proteins - 18.5 g;
Fat - 14 g;
Carbohydrates - 0 g.

The average calorie content of cheese is 240 kcal. Suitable in moderation even for people on a diet.

Benefit and harm

Adyghe cheese has many positive properties, which have a positive effect on human health.

The product contains a lot of protein, which is necessary for the normal functioning of body cells. Due to this, the use of the product is especially recommended for people who are exposed to active sports loads.
The composition of the cheese is rich in calcium, which has a beneficial effect on the state of the human skeletal system.
The complex of trace elements improves the condition of the intestinal microflora, and also normalizes the work nervous system helping to cope with stress and emotional stress.
Nutritionists advise to include this product in their diet for those who seek to lose weight and are on strict diets. Its composition will help to significantly replenish the balance of nutrients in the body and make the procedure for losing weight more comfortable.

Of the negative properties of Adyghe cheese, one can single out the fact that it contains the substance tryptophan. With regular use of cheese, it can cause migraines and mild discomfort. Also, this type of cheese quickly absorbs odors, so it is recommended to store it separately from intensely smelling products so as not to spoil the impression of the future dish.

Popular recipes

Adyghe cheese is a popular ingredient in cooking. It is actively used in soups, second courses, and baked goods. It gives food a special rich taste and aroma.

First meal

To prepare soup with tomatoes in a slow cooker, you will need the following ingredients:

tomatoes - 400 g;
canned peas - 150 g;
Adyghe cheese - 250 g;
sour cream - 70 g;
salt, sugar, spices and herbs to taste.

The cooking process will not take long.

Rinse the tomatoes, pour boiling water for half a minute, and then immediately lower them into cold water... This is necessary so that you can easily remove the skin from them for the next stage.
Grease the bottom of the multicooker with vegetable oil and put peeled and chopped tomatoes, salt, sugar and seasonings there. Simmer for about 10 minutes.
Then add cheese, peas and sour cream to the stewed tomatoes. Mix everything thoroughly, set the “soup” mode and the timer for 30-35 minutes, depending on the power of the multicooker.

Season the finished dish with herbs and serve hot.

To make a more satisfying chicken soup, you need to:

chicken breast - 300 g;
water - 700 g;
potatoes - 3 pcs.;
thin noodles - 0.5 cups;
Adyghe cheese - 300 g;
onion - 1 pc .;
carrots - 1 pc.;
salt, spices and herbs to taste.

Cook shortly before serving.

Pour water into a saucepan and place on fire. Bring to a boil, add salt and put thawed in there chicken breast... Cook until the meat is fully cooked.
Remove the chicken breast and cut into pieces. Dip back into hot broth, add potatoes and cook over medium heat.
After boiling, pour noodles and pre-chopped onions and carrots into the same container (you can fry them in advance for a richer taste). Cook for another 20-25 minutes.
Cut the Adyghe cheese into cubes and add to the soup 5 minutes before it is cooked.

Pour the soup into bowls and garnish with herbs. Add sour cream if desired. Eat fresh and hot.

Second courses

Adyghe cheese is relevant in combination with buckwheat. The recipe for vegetarian buckwheat pilaf includes the following ingredients:

buckwheat - 500 g;
water - 1.5 l;
carrots - 200 g;
Adyghe cheese - 300 g;
sweet pepper - 1 pc.;
vegetable oil - 3 tbsp. l .;
salt, spices - to taste.

Cooking steps.

You need to take a saucepan with a thick bottom, grease it with oil and add spices. Allow to warm up on fire for 2-3 minutes.
Chop carrots and bell peppers into thin slices and place on the bottom of a hot saucepan. Fry until the vegetables are soft and elastic.
Rinse buckwheat and add to vegetables, lightly fry, then pour water, add salt. Cook over medium heat until the buckwheat is swollen.
Cut the Adyghe cheese and fry it in a pan in advance until a crust appears. Add to the saucepan to the pilaf.

To prepare a fragrant casserole with cheese and zucchini, you will need:

Adyghe cheese - 200 g;
egg - 2 pcs.;
zucchini - 1.5 pcs.;
vegetable oil - 2 tbsp. l .;
salt, herbs, ground pepper - to taste.

The cooking process is as follows.

Rinse the zucchini, trim the rind and grate the flesh on a large grater. Let stand for a while to give juice. Season with ground pepper, add salt.
The cheese can be finely chopped or kneaded with a fork, depending on the chef's preference.
Add beaten eggs, cheese, chopped herbs to the zucchini and mix thoroughly.
Take a baking dish and grease the bottom and sides with oil. Pour the mixture for the future casserole and put in the oven and bake at 200 degrees for 25-35 minutes. The casserole can be eaten both hot and cold.

Bakery products

The most common dish with Adyghe cheese is kutaby. For the test you will need:

water - 300 ml;
flour - 650 g;
salt - 1 tsp;
vegetable oil - 1 tbsp. l.

For the filling you will need:

potatoes - 4 pcs.;
Adyghe cheese - 300 g;
butter - 30 g;
vegetable oil - 2 tbsp. l .;
green onions - 70 g.

Adyghe cheese baked in the oven is very tasty and, moreover, a dietary dish! This cheese with aromatic herbs can be served for breakfast - it will be a great start to the day!

Total cooking time - 20 minutes 5 minutes 3 servings

How to cook Adyghe cheese baked in the oven

Ingredients:

Adyghe cheese - g
Olive oil - tbsp
Spices -

To prepare the Adyghe cheese baked in the oven, you only need the Adyghe cheese, olive oil and spices. Most often, Adyghe cheese is sold in small heads of 350-400 g.

Cut the cheese into slices about 1 cm thick. You should not cut the cheese thinner - firstly, it can fall apart, and secondly, such cheese will cook faster in the oven, it will be dry and tough.

So, put slices of Adyghe cheese on parchment paper, sprinkle with olive or other vegetable oil, sprinkle with herbs. Dried basil, oregano, dried garlic, suneli hops, Italian herbs, etc. can be used as spices.

You do not need to salt the cheese, because this type of cheese is already salty, but if you like brighter tastes, then you can lightly salt and pepper the cheese.

Remove the baking sheet with cheese from the oven and, gently prying the cheese with a silicone or wooden spatula, transfer to a plate.

The most delicious is the Adyghe cheese, baked in the oven, hot, and after cooling it can be reheated in the microwave.

To the Adyghe cheese with aromatic herbs, you can serve berry sauce or honey - the combination of sweet and spicy flavors greatly stimulates the appetite.

Fermented milk products are very useful for our body. And the palm belongs, of course, to cheese. It is he who holds the record for the content of calcium and amino acids, and also a very tasty product. However, few can cook. It must be kept for a long time to ensure ripening. At the same time, a lot of criteria are observed: temperature, humidity, lighting.

In addition, you will receive the first head in no way earlier than in a few months. But if you can't wait that long, but you really want to do cheese making, then pay attention to the soft varieties. Today we will talk about how to do it at home, as well as what dishes from it to offer to our guests.

Product Benefits

At first glance, why waste your time when you still have to buy raw materials, isn't it easier to go to a store? It seems yes, but the cheeses that are produced in modern production are not at all that healthy and natural product that I would like to see on my desk. Any businessman is only interested in getting the maximum profit, so dyes and flavorings, flavor and appearance enhancers, as well as preservatives are added to the finished product. Therefore, such products will remain unchanged on the counter for a long time.

Only better

The right cheese is an ideal source of vitamins and minerals, a real concentrate of the entire constellation of nutrients that milk is famous for. But you can only cook a quality product with your own hands. However, before moving on to the recipes, let's remember what soft cheese is. This is a very simple product with an unpretentious taste that is unlikely to be liked by everyone without exception. But it is also very useful. Now let's take a closer look at how to cook Adyghe cheese at home.

Let's get down to business

Before moving on to practice, you need to study the theory. Having mastered this simple procedure, you can delight your family with delicious and useful product everyday. Below we will talk in more detail about what Adyghe cheese is good for, what to make from it and how to serve it. In the meantime, we need to get the fermented milk product itself.

The process is very similar to making cottage cheese. You will need 2 liters of homemade milk and 700 g of kefir, salt and spices, as well as thick gauze and a colander. From this amount, about 0.5 kg of fresh and healthy cheese will come out. The production process itself is simple. Pour milk into a saucepan and wait until bubbles and a film appear on the surface. No need to boil. Pour out the kefir (you can replace it with homemade yogurt). The folding process begins, and serum is formed around the lumps, which turns from white to greenish.

Now you can turn off the heat and stir for a few more minutes. Now you need to take thick gauze and put it in a colander. Gently pour the hot mass on top, sprinkle with salt and spices, mix gently and tie tightly. As soon as the serum drains, transfer the cheesecloth with the contents onto a flat surface. If you want to get a dry product, then you can put oppression or leave it to drain under your own weight. Let it cool to room temperature and refrigerate. It is stored for a very short time, only 5 days, so you should not immediately cook a large portion. Now you know how to make Adyghe cheese yourself. What to cook from it, let's talk further.

Delicious baked goods

For some reason, many believe that only hard cheeses should be taken to prepare amazing dishes. On the contrary, soft varieties are lower in calories, they are high in calcium and protein, and in addition, they are able to add luxurious notes to familiar dishes. Add to this the fact that, unlike hard cheese, you can make Adyghe cheese yourself. What to cook from it? This question cannot be answered immediately. Let's start in order.

The easiest option is pancakes with cheese in a skillet. To do this, knead a regular dough. You will need three glasses of flour and 200 g of boiling water. From these ingredients, knead the elastic mass and roll out into layers 3 mm thick. Put the mashed cheese on top, squeeze out the garlic. Now gather the edges and roll again lightly. You can give the products the shape of chebureks, on taste it will not be reflected. They are baked in a dry frying pan and greased. butter.

But Adyghe cheese is useful not only for flat cakes. It would be good to ask the Georgians what to cook from it. It is a favorite ingredient in their cuisine. Wonderful Ossetian pies, fragrant buns will become specialties in your family.

Hot snack

The hostess will have no problems with a delicious dinner if there is Adyghe cheese in the refrigerator. What to cook from it? Try a hot appetizer that can be used as a side dish or main course. You will need 1.5 cups of rice. It needs to be boiled until soft. Now we are preparing the main ingredients. Melt 3 tbsp in a skillet. tablespoons of butter and fry the onion cut into rings in it. Add cheese, and after a couple of minutes add 2 sweet peppers, chopped into strips. Mix everything and add rice. So the Adyghe cheese can come in handy for a quick dinner. What to cook from it, let's consider further.

Festive dish

A holiday is approaching, but you absolutely do not want to repeat last year's table? Try the delicious chicken drumstick with the most delicate filling. So let's get started. You will need a pound of fresh and well-washed drumsticks. It needs to be prepared, that is, to make pockets under the skin. Now it's time to remember the secret ingredient. In general, speaking about what can be made from Adyghe cheese, many cooks immediately recall the most delicate pasta, which also includes garlic, dill and olive oil. All this is whipped in a blender along with cheese, and then goes for sandwiches or pies. In our case, the delicate mixture will serve as a filling for the drumstick. After that, wrap generously with strips of bacon and send to the oven.

Vegetarian fish

When you look at the cuisines of the peoples of the world, you just wonder how many options there are, what to cook from brought from the resort can become your favorite for many years. So, to cook fish you need cheese, nori leaves for sushi. The procedure is very simple. Cut the cheese into oblong pieces, then put the green sheets in turn on a plate and slightly moisten with water. Now we twist it like candy, and moisten and pinch the edges. There remains little to do. Prepare a simple batter, flour and water will go into it, if you wish, you can put an egg or cheese. Dip the envelopes in batter and fry in a skillet.

This is not all that can be prepared from the Adyghe cheese. You can collect recipes all your life and surprise your friends with new dishes.

Baked cheese is a component of a huge number of oven-baked dishes. Despite the fact that cheese is most often not the main, but an additional ingredient, and in some cases it is added last and in small quantities, this does not make its role less important - baked cheese gives the dishes tenderness, creamy softness and delicious taste. Be it a ruddy cheese crust or a viscous cheese filling, cheese is good always and everywhere, it is always in the right place and the dish is like porridge with butter, you certainly will not spoil it!

From the abundance of dishes that can be cooked in the oven with cheese, your head is spinning - hot sandwiches, casseroles, chops, pies, puffs, lasagna, pizza, khachapuri, rolls, julienne, meat and vegetable snacks and much, much more. Potatoes, chicken and fish become tastier with cheese. But which cheese should you choose for baking? If you are looking for an appetizing cheese crust, hard and semi-hard cheeses are perfect. Parmesan, Hollandsky, Gouda, Swiss, Cheddar, Emmental, Russian, Poshekhonsky, Kostromskoy and other similar varieties are simply created for baking - these cheeses are quite oily and melt well. Separately, it is worth noting pizza, which becomes especially tasty when mozzarella is added - this type of cheese not only allows you to get a golden brown crust that does not harden and does not resemble rubber when solidified, but also makes the dish aesthetically attractive. The advantages of this cheese also lie in the fact that it melts well without spreading, and when it is in the oven for a long time, it does not cease to remain soft.

If you need cheese as a filling, for example for puffs, khachapuri, lasagne or rolls, opt for soft cheeses such as Brynza, Suluguni, Adyghe, Brie and Feta. The filling with such cheeses will always remain tender. By the way, as far as baking is concerned, here you can add cheese not only to the filling, but also to the dough, and sprinkle it on top of the dish to get a crispy crust.

Needless to say, baked cheese makes any dish just obscenely tasty! Can't wait to try it? Then we ask you to the table!

Baked potatoes with cheese will be an excellent side dish for any dish. Delicate, literally melting in your mouth potatoes with a crispy cheese crust will appeal to everyone, without exception. Cheese in this case allows you to make a very presentable dish from a banal potato. It is worth noting that for baking, it is best to take well-boiled potatoes - otherwise, it should be boiled beforehand until half cooked.

Baked Cheese - Potatoes baked in cream with cheese

Ingredients:
1 kg of potatoes,
200 ml low-fat cream,
150 g of hard cheese
2-3 cloves of garlic (optional)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
butter,
salt and ground black pepper to taste,
greens to taste.

Preparation:
Preheat oven to 200 degrees. Peel the potatoes and cut them into thin slices. Place in a large bowl, add spices, salt and pressed garlic, if used. Mix well. Place the potatoes in a greased baking dish in several layers. Pour the cream over, brush the top layer with melted butter with a cooking brush and bake in the oven for about 40 minutes. After that, sprinkle the dish with grated cheese and bake for about 20 minutes, until the cheese is browned and the potatoes are tender. Sprinkle the finished dish with chopped herbs and serve.

If you have some broccoli and zucchini left in your fridge, this is a great excuse to make a delicious Cheese Cheese casserole with them. Delicate vegetables go well with salty cheese, and potatoes or rice are perfect for a side dish.

Baked Cheese - Broccoli and Zucchini Casserole with Cheese

Ingredients:
250 g broccoli
1 zucchini,
150 g cheese Brynza,
50 g of hard cheese
salt and ground black pepper to taste.

Preparation:
Divide the broccoli into inflorescences and boil in boiling water for 3 minutes. Salt the grated zucchini and let stand for 20 minutes, then drain the liquid. Mix zucchini with chopped feta cheese. Place broccoli in a greased baking dish. Season with salt and pepper. Put the zucchini with Cheese on top, sprinkle with grated cheese and send to the oven preheated to 180 degrees for about 20 minutes.

Oven-baked chicken wings have tasted everything, but how about baking them with cheese? This method will not only allow you to diversify the usual dish, but also make it more tender and even more delicious.

Baked cheese - Chicken wings baked with cheese

Ingredients:
1 kg of chicken wings,
2 onions
150 g of hard cheese
5 tablespoons of mayonnaise
3 cloves of garlic (optional)
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon salt
ground black pepper to taste.

Preparation:
Cut off the sharp ends of the chicken wings. Rinse and dry thoroughly with paper towels. Place the wings in a large bowl. Add mayonnaise, chopped onion rings or half rings, salt, spices and chopped garlic if used. Mix everything thoroughly with your hands and put the wings in the refrigerator for 1 hour to marinate. Then place the wings and onions on a baking sheet lined with parchment paper. Sprinkle with grated cheese on top and bake in an oven preheated to 200 degrees for 20-25 minutes.

Baked cheese is a classic ingredient in oven-baked meat. We invite you to cook pork chops with tomatoes and mushrooms under a gentle cheese cloud - such a dish is not only suitable for an ordinary family meal, but will also decorate a festive feast.