Circassian cheese (Adyghe cheese or Адыгэ хъуей in Circassian) is a traditional fresh cheese originating from the Circassian people of the North Caucasus region, particularly in the Republic of Adygea in modern-day Russia. It is a soft, lightly pressed cheese made from cow’s milk (occasionally sheep’s or goat’s milk) and coagulated using rennet or acid, then gently heated and drained without aging.
The cheese has a mild, milky flavor with a slightly elastic and moist texture. It is typically consumed fresh but may be lightly smoked for preservation and flavor. Due to its simplicity and ease of preparation, Circassian cheese has historically been a staple in regional rural diets and remains popular in the cuisines of the North Caucasus, Turkey (especially among the Circassian diaspora), and parts of the Middle East.
In Russia, it is produced commercially under the name Adyghe cheese (Адыгейский сыр) and holds a Protected Designation of Origin (PDO) status within the country. The cheese is commonly used in salads, pastries, grilled dishes, or eaten plain. Its production process and flavor profile are similar to other fresh cheeses like paneer or unsalted halloumi, though regional techniques and milk composition distinguish it.