Djathë i freskët: Albania’s Fresh and Creamy White Cheese

Djathë i freskët is a simple, fresh Albanian cheese beloved across the Balkans. This unaged cheese is a staple in many households, prized for its mild, milky flavor and soft, spreadable texture. Made traditionally from sheep’s milk or a blend, it offers a versatile and delicious introduction to the cheeses of Albania.

Cheese Varieties: Djathë i freskët

Djathë i freskët is primarily produced from sheep’s milk, which gives it a distinct richness. Some variations use a combination of sheep’s and cow’s milk, creating a slightly milder product. The cheese is always consumed fresh, typically within a few days of production.

You will not find aged versions of this cheese, as its character is defined by its freshness. It contains no rind and has a high moisture content. Its fat content usually ranges between 45% and 50% fat in dry matter, depending on the milk used.

History: Djathë i freskët

Djathë i freskët has deep roots in Albanian pastoral traditions. Shepherds in the mountainous regions have made this cheese for centuries as a way to preserve milk. It represents a simple, no-fuss approach to cheesemaking that requires minimal equipment.

The cheese remains a symbol of rural Albanian life and culinary heritage. It is often made at home or by small local dairies. Its preparation methods have been passed down through generations with little change.

Distinctive Features: Djathë i freskët

Djathë i freskët is known for its pure white color and very moist, crumbly texture. It has a mild, lactic, and slightly tangy flavor with a clean finish. The cheese lacks any strong or pungent notes, making it very approachable.

Its texture can range from spreadable to easily crumbled, depending on how much whey has been drained. It bears a resemblance to other fresh Balkan cheeses like Greek Mizithra or Serbian Sir. It is always sold without a rind and is not pressed into firm shapes.

Production Process: Djathë i freskët

The production of Djathë i freskët begins with fresh, unpasteurized milk, often from sheep. The milk is gently warmed and then coagulated using rennet or a natural acidic starter. The curds are cut very finely to encourage whey expulsion.

The curds are then ladled into molds, traditionally baskets, to drain for several hours. No pressing is applied, which preserves the delicate, moist texture. The cheese is not salted during making but is often lightly salted after draining.

Traditions

In Albania, Djathë i freskët is traditionally made in spring and early summer when sheep’s milk is most abundant. It is a common sight in local markets and is often made at home for family consumption. Many families have their own slight variations in the process.

The cheese is central to many festive and daily meals in Albanian culture. It is a key ingredient in baked dishes and pies, especially during religious holidays. Its simplicity reflects the resourceful nature of traditional Albanian cuisine.

Local Wine or Beverage Pairings

Djathë i freskët pairs beautifully with light, crisp white wines from Albania. A glass of Kallmet or Shesh i Bardhë complements its mild acidity and creamy texture. The wine’s freshness mirrors the cheese’s clean profile.

For a non alcoholic option, serve it with a cold glass of Albanian ayran or a simple mint tea. The salty tang of ayran contrasts nicely with the cheese’s mildness. Herbal teas can also highlight its delicate lactic notes.

Suitable Fruit and Vegetables

Fresh tomatoes and cucumbers are classic partners for Djathë i freskët. Their juicy crunch and mild acidity balance the cheese’s soft richness. They are often served together in simple summer salads.

Olives and roasted peppers also work very well with this cheese. The briny, savory notes of olives enhance its mild flavor. Sweet fruits like watermelon or figs provide a refreshing counterpoint.

Suitable Meat and Fish

Djathë i freskët is often served alongside grilled meats like qebapa or mild sausages. Its cooling effect contrasts with the smoky, spiced flavors of the meat. It can also be used as a filling for meat rolls.

For fish, it pairs nicely with simply grilled trout or sea bass. The cheese’s mildness does not overpower the delicate flavor of the fish. It can be crumbled over the top just before serving.

Recipe Ideas

Transform your morning toast by spreading a generous 25-gram layer of Djathë i freskët and topping it with a drizzle of golden honey and crushed walnuts. For a refreshing summer salad, crumble 150 grams of this soft cheese over sliced cucumbers and ripe tomatoes, then finish with a sprinkle of fresh mint and a light vinaigrette. Its mild tanginess also beautifully enriches creamy pasta sauces; simply stir 100 grams into hot pasta with a splash of the starchy cooking water to create a luxurious, velvety coating.

Create elegant canapés by piping or spooning the cheese onto crisp crackers and adorning each one with a single fresh herb or a sliver of roasted red pepper. Blend 200 grams of Djathë i freskët with lemon zest and chives to make a flavorful filling for stuffed chicken breasts or a dip for vegetable crudités. For a simple yet impressive dessert, gently fold 120 grams of the cheese into whipped cream and layer it with fresh berries and crushed biscuits for a quick, no-bake cheesecake.

Djathë i freskët and Herb Stuffed Peppers

This dish is a classic way to enjoy Djathë i freskët in Albanian home cooking. The mild cheese melts beautifully inside sweet bell peppers, creating a creamy, savory filling. Fresh herbs like dill and mint brighten the richness of the cheese.

It makes for a satisfying vegetarian main course or a impressive side dish. The peppers can be baked until tender and slightly charred. Serve them warm with a drizzle of olive oil and crusty bread.

• 4 large bell peppers, halved and deseeded
• 250g Djathë i freskët, crumbled
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and black pepper to taste

1. Preheat your oven to 180°C.
2. In a bowl, mix the crumbled cheese, herbs, onion, olive oil, salt, and pepper.
3. Stuff the pepper halves generously with the cheese mixture.
4. Place them in a baking dish and bake for 25-30 minutes until peppers are soft.
5. Serve immediately, drizzled with extra olive oil if desired.

Traditional Albanian Djathë i freskët Pie (Byrek)

Byrek is perhaps the most iconic use for Djathë i freskët in Albania. This savory pie features layers of flaky phyllo dough filled with the creamy, salty cheese. It is a popular street food and home cooked meal throughout the country.

The cheese filling is simple, allowing the quality of the Djathë i freskët to shine. Eggs are often mixed in to help bind the filling during baking. The result is a golden, crisp pastry with a soft, flavorful center.

• 500g Djathë i freskët, crumbled
• 3 large eggs, beaten
• 1 packet phyllo dough (about 400g)
• 150g melted butter or olive oil
• 200ml plain yogurt
• Black pepper to taste

1. Preheat oven to 200°C. Grease a large baking tray.
2. Mix the cheese, eggs, yogurt, and pepper in a bowl.
3. Layer half the phyllo sheets in the tray, brushing each with butter.
4. Spread the cheese mixture evenly over the pastry.
5. Top with remaining phyllo sheets, brushing each layer.
6. Bake for 35-40 minutes until golden and crisp. Cut into squares to serve.

Similar Cheeses and Local Alternatives

Djathë i freskët shares many characteristics with other fresh, brined cheeses from the Balkans. Greek Mizithra, especially the fresh version, is very close in texture and mild flavor. Bulgarian Sirene, while often saltier, offers a similar crumbly, fresh cheese experience.

Within Albania, one might also enjoy Djathë i Kaçkavallit, a semi hard cheese, for a different texture. For a more tangy fresh option, look for homemade versions of Djathë i freskët which may have a slightly more pronounced acidity. These cheeses all celebrate the fresh, simple dairy traditions of the region.