KESIDIS, Caucasian (Kavkaskiy) Cheese, 235g-285g (Best before 26/06/2025)

This cheese is often called “Adyghe”, but for some time now only a product made directly in the Republic of Adygea can bear this name. There it has been cooked in almost every home for hundreds of years. The closest relatives of Caucasian cheese are Indian paneer, eastern akawi, and Italian kachoricotta.

This cheese was prepared for us by the Pontic Greeks – an ethnic group of Greeks, descendants of people from the historical region of Pontus in the Black Sea region. The Greek diaspora of the Russian Empire before the Russian Civil War mainly included the Greek communities of Mariupol and the Pontic communities of Georgia and the Caucasus. This cheese has a mountain Caucasian ethnic taste and will leave you wanting to try it again and treat your friends!

The consumption of this product has long been considered very useful in the Caucasus for both women and men.

Moreover, this cheese was valued for its ability to add strength, but not excess weight: a fit figure was highly valued in the region.

Production technology is quite simple, however, like everything ingenious. Caucasian cheese belongs to the group of soft cheeses without ripening. It is prepared from cow, sheep and goat milk. First, the raw material is heated to 93-95 °C, and then whey is slowly added in small portions. As a result, clots are formed, which are collected in plastic forms. In them, the cheese mass is pressed for 10 to 15 minutes, after which it is salted and sent to dry. Just a few hours – and fresh tasty cheese is ready!

In most cases, Caucasian cheese is made without rennet, which means that vegetarians can eat it.