Djathë i Sharrit – Albanian Cheese

Djathë i Sharrit is a traditional Albanian cheese from the Sharr Mountains. This semi-hard cheese boasts a rich, slightly salty flavor and a firm yet creamy texture. It represents a vital part of the culinary heritage of the region’s highland communities.

Cheese Varieties: Djathë i Sharrit

Djathë i Sharrit is primarily produced as a semi-hard, aged cheese. It is made from the raw milk of local sheep breeds that graze on the mountain pastures. The cheese develops a complex, nutty flavor profile as it matures.

Some variations may include a mix of sheep and cow’s milk, though the traditional version uses pure sheep’s milk. The aging period significantly influences the final taste and texture. Younger cheeses are milder and more pliable, while older ones are firmer and more piquant.

History: Djathë i Sharrit

The history of Djathë i Sharrit is deeply intertwined with the pastoral traditions of the Sharr Mountains. For centuries, local shepherds have crafted this cheese during the summer months. They used ancient techniques passed down through generations.

This cheese was a crucial source of nutrition and a tradable commodity for highland families. Its production supported the local economy and sustained communities through harsh winters. Today, it stands as a symbol of Albanian pastoral resilience and culinary identity.

Distinctive Features: Djathë i Sharrit

Djathë i Sharrit is easily recognized by its natural, rustic rind and pale yellow interior. It typically forms into medium-sized wheels, often weighing between 2 to 4 kilograms. The texture is firm yet slightly crumbly, with small, irregular eyes.

Its flavor is distinctly savory and slightly salty, with hints of wild herbs and nuts. The aroma is earthy and aromatic, reflecting the diverse flora of the mountain pastures. These characteristics make it a unique and memorable cheese.

Production Process: Djathë i Sharrit

The production of Djathë i Sharrit begins with the collection of fresh, raw sheep’s milk. The milk is gently warmed in large copper vats before adding natural rennet. This process causes the milk to coagulate into curds.

The curds are then cut, drained, and pressed into traditional wooden molds. The cheese is dry-salted by hand and left to age in cool, humid cellars for several months. This careful aging develops its signature flavor and texture.

Traditions: Djathë i Sharrit

Making Djathë i Sharrit is a communal activity often involving entire families. The knowledge of cheese-making is transferred orally from elders to the younger generation. This practice preserves the authenticity of the method.

Seasonal transhumance, the movement of livestock to highland pastures, is central to its production. Summer festivals in the region often celebrate the cheese with tastings and cultural events. These traditions reinforce its cultural significance.

Local Wine or Beverage Pairings

Djathë i Sharrit pairs beautifully with robust red wines from the Balkans. A dry Albanian red like Kallmet complements its salty, nutty notes. The wine’s tannins cut through the cheese’s richness.

For a non-alcoholic option, try a glass of chilled, mineral-rich mountain spring water. This enhances the cheese’s natural flavors without overpowering them. Some also enjoy it with a light, herbal rakia.

Suitable Fruit and Vegetables

Fresh figs and ripe pears are excellent companions for Djathë i Sharrit. Their sweetness balances the cheese’s saltiness and highlights its creamy texture. They add a refreshing contrast to each bite.

Roasted bell peppers and juicy tomatoes also pair wonderfully. Their acidity and juiciness complement the cheese’s firmness. A simple salad with these vegetables makes a perfect side.

Suitable Meat and Fish

Djathë i Sharrit works well with cured meats like prosciutto or local suxhuk. The saltiness of the meat mirrors the cheese’s savory profile. This combination is ideal for a hearty appetizer.

Grilled lamb or beef also pairs nicely with this cheese. The robust flavors of the meat stand up to its intensity. Shaved Djathë i Sharrit can be melted over grilled dishes for extra depth.

Recipe Ideas

Grate 150 grams of aged Djathë i Sharrit over 500 grams of hot, freshly baked byrek. The cheese will melt into the savory layers, providing a sharp, salty counterpoint to the flaky pastry. This simple application allows the cheese’s complex, nutty flavor to truly shine.

Create a rich pasta sauce by melting 200 grams of the younger cheese into 250 milliliters of warm cream. Toss the sauce with 400 grams of al dente rigatoni and finish with a generous amount of cracked black pepper. The result is a luxuriously creamy dish that highlights the cheese’s delightful tang and smooth texture.

Baked Djathë i Sharrit with Honey and Walnuts

This simple yet elegant dish highlights the natural flavors of Djathë i Sharrit. Baking the cheese gently melts it, creating a gooey, decadent center. The addition of honey and walnuts provides a perfect sweet and crunchy contrast.

It is an excellent choice for sharing as an appetizer or a light meal. Serve it straight from the oven with crusty bread for dipping. This recipe celebrates the cheese’s versatility and rich taste.

• 200 grams Djathë i Sharrit cheese (in one piece)
• 2 tablespoons clear honey
• 30 grams walnuts, roughly chopped
• 1 sprig fresh thyme
• Crusty bread, to serve

1. Preheat your oven to 180°C.
2. Place the whole piece of cheese in a small, oven-proof dish.
3. Drizzle the honey over the cheese and scatter the walnuts on top.
4. Bake for 10-12 minutes, until the cheese is soft and starting to melt.
5. Garnish with fresh thyme leaves and serve immediately with bread.

Sharr Mountain Cheese and Spinach Pie

This savory pie is a traditional way to enjoy Djathë i Sharrit in a hearty dish. The cheese’s saltiness pairs perfectly with the earthy flavor of spinach. It is a comforting meal, ideal for family gatherings.

Using filo pastry makes the pie light and crispy. This recipe is a staple in many Albanian households, especially during festive seasons. It showcases the cheese’s excellent melting properties.

• 300 grams fresh spinach, washed and chopped
• 200 grams Djathë i Sharrit cheese, grated
• 1 onion, finely chopped
• 3 eggs, beaten
• 200 grams filo pastry
• 100 milliliters olive oil
• Salt and pepper to taste

1. Preheat oven to 190°C. Sauté the onion in a little olive oil until soft.
2. Add the spinach and cook until wilted. Allow to cool, then squeeze out excess water.
3. Mix the spinach with the grated cheese and beaten eggs. Season with salt and pepper.
4. Brush a baking dish with oil. Layer sheets of filo pastry, brushing each with oil.
5. Spread the filling over the pastry. Top with more oiled pastry sheets.
6. Bake for 30-35 minutes until golden and crisp. Serve warm.

Similar Cheeses and Local Alternatives

Djathë i Sharrit shares its firm, salty profile with other Balkan brined cheeses like Greek Feta and Bulgarian Sirene, though it typically matures for a longer period, developing a more complex and slightly sharper flavor. For a local alternative, seek out Djathë i Bardhë, a similar Albanian white cheese often sold in 200 g blocks that offers a comparable salty tang but with a softer, more crumbly texture. Many small-scale producers across the Sharri mountains also craft their own unique versions, using milk from local flocks to create cheeses with distinct terroir-driven nuances.

Djathë i Sharrit shares similarities with other Balkan sheep’s milk cheeses like Greek Kefalotyri or Serbian Sjenički Sir. These cheeses are also semi-hard, salty, and aged, often made using traditional methods. They reflect the shared pastoral heritage of the region. In Albania, other local alternatives include the fresh Djathë i Bardhë or the more pungent Kaçkavall. Each offers a different taste experience but maintains a connection to Albania’s rich dairy traditions. Exploring these cheeses provides a deeper appreciation for the diversity and craftsmanship of Balkan cheese-making.