Djathë me djathëza Cheese from Albania | Authentic Taste

Djathë me djathëza is a distinctive Albanian cheese cherished for its unique layered texture and sharp, salty flavor. This traditional cheese combines fresh curds with aged cheese, creating a complex taste experience. It represents a proud element of Albania’s rich dairy heritage.

Cheese Varieties: Djathë me djathëza

Djathë me djathëza typically comes in two main varieties based on aging time. The younger version ages for about one month and maintains a softer texture. The more mature variety ages for three months or longer and develops a firmer consistency.

Some producers create regional variations using different milk blends. Sheep’s milk versions offer a richer fat content while goat’s milk adds tanginess. Cow’s milk varieties provide a milder flavor profile that appeals to broader palates.

History: Djathë me djathëza

Djathë me djathëza has deep roots in Albanian pastoral traditions. Shepherds in the northern highlands developed this cheese as a way to preserve milk through harsh winters. The technique of layering fresh and aged cheese became a signature method.

This cheese represents centuries of Albanian dairy craftsmanship. Families passed down specific production techniques through generations. The name itself humorously translates to “cheese with cheese,” reflecting its layered nature.

Distinctive Features: Djathë me djathëza

Djathë me djathëza stands out for its unique layered structure. Each wheel shows visible strata of different cheese textures and ages. The contrast between fresh and aged components creates a remarkable eating experience.

The cheese typically weighs between 2 to 4 kilograms. It features a natural rind that develops during the aging process. The interior paste ranges from white to pale yellow depending on the milk used.

Production Process: Djathë me djathëza

Producers make Djathë me djathëza using traditional methods without industrial equipment. They heat fresh milk to approximately 35°C before adding rennet. The curds form within about forty minutes and get cut into small pieces.

Cheesemakers then layer fresh curds with pieces of older, aged cheese. They press this mixture into traditional wooden molds for several hours. The cheese wheels get brined in salt solution for two days before aging.

Traditions: Djathë me djathëza

Djathë me djathëza holds cultural significance in Albanian hospitality customs. Families serve it during important gatherings and celebrations. It often appears on the table alongside other traditional foods and raki.

Many Albanian villages maintain cheese-making cooperatives that preserve this tradition. These cooperatives ensure consistent quality while supporting local economies. Annual cheese festivals in regions like Permet showcase Djathë me djathëza alongside other dairy products.

Local Wine or Beverage Pairings

Albanian red wines complement Djathë me djathëza exceptionally well. Shesh i Bardhë from Berat region offers nice acidity that cuts through the saltiness. Kallmet wine provides robust tannins that stand up to the strong flavor.

Traditional Albanian raki makes another excellent pairing choice. The clear fruit brandy cleanses the palate between bites of cheese. For non-alcoholic options, fermented milk drinks like dhallë provide a refreshing contrast.

Suitable Fruit and Vegetables

Fresh figs and ripe tomatoes balance the saltiness of Djathë me djathëza. Their sweetness provides a pleasant contrast to the cheese’s sharpness. Seasonal fruits like watermelon also work well during summer months.

Roasted peppers and olives make traditional accompaniments. The smokiness of roasted vegetables complements the cheese’s complexity. Pickled vegetables like cucumbers and carrots add crunch and acidity.

Suitable Meat and Fish

Cured meats like prosciutto and salami pair wonderfully with Djathë me djathëza. Their savory richness matches the cheese’s intensity. Albanian suxhuk sausage provides a spicy counterpoint.

Grilled fish from the Adriatic coast makes another good pairing. Sea bass and branzino work particularly well with the cheese. The light flavor of fish doesn’t overwhelm the cheese’s character.

Recipe Ideas

Transform your next pasta dish by stirring 100 grams of crumbled Djathë me djathëza into 500 grams of hot, freshly cooked tagliatelle. The residual heat beautifully melts the cheese, creating a creamy, sharp sauce that clings to each strand. Finish the dish with a generous crack of black pepper and a handful of fresh parsley for a simple yet spectacular meal.

Create a stunning cheese board that highlights this Albanian star by pairing a 200-gram wedge with fig jam, toasted walnuts, and crisp apple slices. The cheese’s bold, salty character provides a perfect contrast to the sweet and nutty accompaniments. Serve it alongside a crusty baguette to allow your guests to craft their own perfect bite.

Baked Djathë me Djathëza with Honey and Walnuts

This simple appetizer highlights the cheese’s melting qualities and salty flavor. Baking transforms the texture into a creamy consistency that pairs beautifully with sweet elements. The dish works well as a starter for dinner parties or special occasions.

Albanian cooks often serve this dish during winter months when walnuts are fresh. The combination of warm cheese, crunchy nuts, and sweet honey creates a perfect balance of flavors. It represents a modern take on traditional Albanian hospitality.

• 200 grams Djathë me djathëza cheese
• 2 tablespoons clear honey
• 50 grams chopped walnuts
• 1 tablespoon olive oil
• Fresh bread for serving

1. Preheat your oven to 180°C.
2. Cut the cheese into 2 cm thick slices.
3. Place the cheese in a small baking dish.
4. Drizzle with olive oil and bake for 10 minutes.
5. Remove from oven and top with honey and walnuts.
6. Return to oven for 2 more minutes.
7. Serve immediately with fresh bread.

Traditional Albanian Cheese Pie

This savory pie showcases Djathë me djathëza as the star ingredient. The layered cheese creates pockets of different textures within the flaky pastry. It makes a satisfying meal for breakfast or lunch.

Albanian families have prepared this dish for generations using homemade phyllo dough. The cheese’s saltiness means additional seasoning is rarely necessary. Serve it warm from the oven for the best flavor experience.

• 300 grams Djathë me djathëza cheese
• 6 sheets phyllo dough
• 2 eggs
• 200 ml yogurt
• 100 grams melted butter
• Black pepper to taste

1. Preheat oven to 190°C.
2. Grate the cheese and mix with one egg.
3. Layer phyllo sheets in a baking pan, brushing each with butter.
4. Spread cheese mixture over the phyllo layers.
5. Top with remaining phyllo sheets, brushing with butter.
6. Mix remaining egg with yogurt and pour over the pie.
7. Bake for 35 minutes until golden brown.
8. Let rest for 10 minutes before serving.

Similar Cheeses and Local Alternatives

Djathë i bardhë represents the closest Albanian alternative to Djathë me djathëza. This white cheese shares similar production methods but lacks the distinctive layering. It offers a milder flavor profile that appeals to those who find Djathë me djathëza too intense. Another local option is Kaçkavall, a semi-hard cheese that undergoes a similar brining process but features a different texture and aging method.

Beyond Albania’s borders, Greek Kefalotyri shares some characteristics with Djathë me djathëza. Both cheeses possess a sharp, salty flavor and firm texture suitable for grating. Turkish Beyaz Peynir offers a fresher alternative with similar brining techniques but milder taste. Italian Pecorino Romano provides a comparable saltiness and aging process, though made from sheep’s milk rather than the mixed milk often used in Djathë me djathëza.