|Other names||Adyghe: (адыгэ Къуае)|
|Country of origin||Circassia|
|Region, town||North Caucasus|
|Source of milk||Sheep and goat per PDO|
|Pasteurised||Depends on variety|
|Texture||Depends on variety|
|Aging time||min. 3 months|
Circassian Cheese (Adyghe: адыгэ Къуае IPA: [aːdəɣa qʷaːja], Hebrew: גבינה צ'רקסית, Arabic: جبنة شركسيّة, Russian: Адыгейский сыр, Turkish: Çerkes peyniri) is a cultural cheese and staple for Circassians that is famous in Russia (Republic of Adyghea, Kabardino-Balkaria, Karachay–Cherkessia, Shapsugia in the southern part of Krasnodar Krai, Stavropol Krai, North Ossetia, Moscow, and Saint Petersburg), and the Middle east countries (Jordan, Turkey, Lebanon, Syria, Israel) and worldwide (mainly countries that have a North Caucasians and Circassians Diaspora/s).
The Circassian Cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled similarly to feta cheese.
There is an annual special festival for the Circassian Cheese in Maykop, the capital of the Republic of Adyghea, held during the Circassian cultural festival with a participants from different regions in the North Caucasus, competing in producing the best types of the Circassian Cheese. The last one took place on 4 October 2010.