Aged Djathë i Pjekur Cheese from Albania | Authentic Taste

Djathë i pjekur is a cherished traditional hard cheese from Albania. This salty, aged cheese is a staple of the Albanian diet, known for its firm texture and sharp, robust flavour. Made primarily from sheep’s milk, it reflects the pastoral heritage of the country’s highlands.

Cheese Varieties: Djathë i pjekur

Djathë i pjekur is most commonly produced from pure sheep’s milk. Some regional variations may incorporate a small percentage of goat’s milk. The cheese is always aged for a significant period, which defines its character.

The cheese does not have official PDO or PGI status but is deeply traditional. It is typically formed into large, round wheels weighing between 5 to 10 kilograms. Its texture is hard and granular, making it perfect for grating.

History: Djathë i pjekur

Djathë i pjekur has been made by Albanian shepherds for centuries. Its production is tied to the seasonal movement of flocks in the mountainous regions. This cheese provided a vital source of nutrition during long winters.

The methods used have been passed down through generations with little change. It represents a key part of the cultural and culinary identity of rural Albania. Today, it is still produced in homes and small dairies across the country.

Distinctive Features: Djathë i pjekur

Djathë i pjekur is easily recognised by its pale yellow to golden colour. It has a very firm and crumbly texture that is slightly oily to the touch. The flavour is intensely salty and sharp, with a pronounced sheep’s milk tang.

Its rind is natural, hard, and often marked by the cloth used during pressing. The cheese has a fat content of around 45 to 50 percent in dry matter. It is typically aged for a minimum of three months, but often for much longer.

Production Process: Djathë i pjekur

The production of Djathë i pjekur begins with raw sheep’s milk being warmed. Traditional animal rennet is added to coagulate the milk into curds. The curds are then cut, stirred, and heated to release whey.

The curds are pressed into moulds to form the characteristic wheel shape. The cheese is then heavily salted, either by brining or dry salting. Finally, it is aged in cool, humid cellars for several months to develop its flavour.

Traditions

Making Djathë i pjekur is often a family or community activity in Albanian villages. It is traditionally produced in spring and early summer when sheep’s milk is most abundant. The cheese is a central element in hospitality, always offered to guests.

It is commonly served at traditional celebrations and family meals. Many households still age their own cheese in special storage areas. The knowledge of making Djathë i pjekur is a point of pride and cultural preservation.

Local Wine or Beverage Pairings

Djathë i pjekur pairs wonderfully with robust Albanian red wines. A dry red like Kallmet or Shesh i Zi complements its saltiness and strength. These wines have enough tannin and fruit to balance the cheese’s intensity.

For a non alcoholic option, try serving it with a glass of chilled buttermilk or ayran. The creamy tang of these beverages contrasts nicely with the salty cheese. Some also enjoy it with a strong, black mountain tea.

Suitable Fruit and Vegetables

Fresh, juicy tomatoes are a classic accompaniment to Djathë i pjekur. Their acidity and sweetness cut through the cheese’s saltiness. Crisp cucumber slices and green peppers also provide a refreshing contrast.

Ripe figs or watermelon offer a delightful sweet counterpoint to this salty cheese. Olives and pickled vegetables are also traditional partners on an Albanian cheese plate. Baked or roasted eggplant makes another excellent companion.

Suitable Meat and Fish

Djathë i pjekur is often grated over traditional meat pies like byrek. It pairs well with grilled lamb, a staple of Albanian cuisine. The cheese’s saltiness enhances the rich flavour of the meat.

It can also be served alongside prosciutto-style cured meats or suxhuk. For a simple pairing, try it with grilled sausages or meatballs. Its bold flavour stands up well to strongly seasoned and smoked meats.

Recipe Ideas

Transform a simple weeknight pasta by grating 100 grams of aged Djathë i pjekur over a steaming bowl of tagliatelle. The cheese will melt into a rich, savory sauce that beautifully coats each strand. For a quick appetizer, shave thin slices onto ripe pear wedges and drizzle them with a touch of honey.

Create a memorable charcuterie board by pairing bold chunks of this cheese with salty prosciutto and toasted walnuts. Incorporate it into a savory pastry by folding 150 grams of grated Djathë i pjekur into a fluffy omelet or a flaky burek filling. The cheese’s intense saltiness and granular texture will elevate each dish with its distinctive character.

Djathë i pjekur and Spinach Byrek

This savory pie is a beloved dish across Albania and the Balkans. The salty, tangy flavour of Djathë i pjekur is perfect for the filling. It contrasts beautifully with the mild, earthy spinach and flaky pastry.

Byrek is often made for family gatherings and special occasions. Using homemade phyllo dough is traditional, but store-bought sheets work well too. This recipe yields a satisfying and authentic taste of Albanian home cooking.

• 250g Djathë i pjekur, grated
• 500g fresh spinach, washed and chopped
• 1 large onion, finely diced
• 2 eggs, beaten
• 200g butter, melted
• 10 sheets of phyllo pastry
• Black pepper to taste

1. Preheat your oven to 180°C.
2. Sauté the onion until soft, then add the spinach and cook until wilted. Allow to cool.
3. Mix the cooled spinach with the grated cheese and beaten eggs. Season with pepper.
4. Brush a baking dish with melted butter. Layer 5 sheets of phyllo, brushing each with butter.
5. Spread the filling evenly over the pastry.
6. Top with the remaining 5 sheets of phyllo, brushing each with butter.
7. Score the top layers into portions. Bake for 40 minutes until golden brown.
8. Let it rest for 10 minutes before serving.

Grilled Djathë i pjekur with Honey and Walnuts

This simple yet elegant dish highlights the cheese’s versatility. Grilling mellows its saltiness and adds a delightful smoky note. The combination with sweet honey and crunchy walnuts is a classic Albanian treat.

It makes for a fantastic appetizer or a light lunch. The recipe requires minimal ingredients but delivers maximum flavour. Serve it immediately while the cheese is still warm and soft.

• 200g Djathë i pjekur, cut into 2cm thick slices
• 3 tablespoons clear honey
• 50g walnuts, roughly chopped
• 1 tablespoon olive oil
• Freshly ground black pepper

1. Heat a grill pan or barbecue to medium-high heat.
2. Brush the cheese slices lightly with olive oil.
3. Grill the cheese for 2-3 minutes on each side until grill marks appear and it softens.
4. Place the grilled cheese on a serving plate.
5. Drizzle generously with honey and sprinkle with chopped walnuts.
6. Finish with a grind of black pepper and serve immediately.

Similar Cheeses and Local Alternatives

Djathë i pjekur shares similarities with other Balkan hard cheeses like Greek Kefalotyri and Turkish Beyaz Peynir. These cheeses are also made from sheep’s milk and are salted and aged. Kefalotyri is perhaps the closest in texture and use, often employed for grating.

Within Albania, a common alternative is Djathë i Bardhë, a fresh white cheese. While much milder and softer, it is used in many of the same dishes. For a closer match, look for older, more aged versions of local cheeses, which develop a sharper, saltier profile reminiscent of Djathë i pjekur.