Aged Djathë i Vjetër Cheese from Albania | Authentic Taste

Djathë i vjetër is a traditional Albanian aged cheese known for its sharp, salty flavour and firm, crumbly texture. This artisanal cheese holds a special place in Albanian culinary heritage, often made from sheep’s milk or a blend with goat’s milk. Its name literally translates to ‘old cheese’, reflecting the extended aging process that develops its characteristic intense and piquant profile.

Cheese Varieties: Djathë i vjetër

Djathë i vjetër is primarily produced in two main varieties. The most common version is made from pure sheep’s milk, which gives it a robust and tangy character. Another popular variety incorporates a portion of goat’s milk, adding a slightly sharper note to the final product.

Some producers also create a mixed milk version using cow’s milk, though this is less traditional. The cheese typically ages for a minimum of six months, with some versions aging for over a year. Longer aging results in a drier texture and more pronounced saltiness.

History: Djathë i vjetër

Djathë i vjetër has been produced in Albania’s mountainous regions for centuries. Shepherds developed this cheese as a way to preserve milk through the winter months. The traditional methods have been passed down through generations of Albanian cheese makers.

This cheese represents an important part of rural Albanian culinary tradition. It was historically made in small batches by families for personal consumption. Today, it remains a staple in Albanian households and has gained recognition beyond the country’s borders.

Distinctive Features: Djathë i vjetër

Djathë i vjetër is easily recognizable by its hard, pale yellow interior and natural rind. The texture is firm and slightly crumbly, similar to aged pecorino or Parmesan. It has a distinctive sharp, salty flavour with notes of grass and herbs from the animal’s pasture diet.

The cheese typically forms into wheels weighing between 2 to 5 kilograms. Its fat content ranges from 45% to 50% in dry matter. The rind develops naturally during aging and often shows impressions from the traditional baskets used during production.

Production Process: Djathë i vjetër

The production of Djathë i vjetër begins with raw sheep’s milk heated to approximately 35°C. Animal rennet is added to coagulate the milk, which takes about 30 to 40 minutes. The curd is then cut into small rice-sized grains and heated gently while stirring.

After draining, the curd is pressed into traditional moulds and salted in brine for several days. The cheese wheels then undergo aging in cool, humid cellars for at least six months. During this period, they are regularly turned and brushed to develop their characteristic rind.

Traditions

Djathë i vjetër production is deeply tied to Albanian pastoral traditions. Many families still produce it using methods unchanged for generations. The cheese often features prominently in traditional celebrations and family gatherings.

In rural areas, cheese making remains a community activity during the spring and summer months. Older family members typically oversee the aging process, drawing on years of experience. The cheese is considered ready when it develops the desired level of sharpness and hardness.

Local Wine or Beverage Pairings

Djathë i vjetër pairs excellently with robust Albanian red wines. Shesh i Zi, a native grape variety, produces wines with enough tannins to balance the cheese’s saltiness. Kallmet, another local red, offers dark fruit notes that complement the cheese’s sharpness.

For white wine lovers, Albanian Shesh i Bardhë provides a crisp contrast to the cheese’s intensity. Traditional raki, the Albanian grape brandy, also makes a fine accompaniment. Its clean, strong flavour cuts through the cheese’s richness effectively.

Suitable Fruit and Vegetables

Fresh figs and ripe pears provide a sweet contrast to Djathë i vjetër’s saltiness. Their juicy texture and natural sweetness balance the cheese’s intense flavour. Watermelon and honeydew melon also work well during summer months.

Roasted peppers and grilled eggplant make excellent vegetable companions. Their smoky notes complement the cheese’s earthy characteristics. Olives and sun-dried tomatoes enhance the Mediterranean character of the cheese experience.

Suitable Meat and Fish

Djathë i vjetër pairs wonderfully with Albanian-style prosciutto and dried sausages. The saltiness of the cured meats harmonizes with the cheese’s profile. Grilled lamb chops also benefit from a sprinkling of grated Djathë i vjetër.

For fish dishes, the cheese works well with baked whole fish like sea bass or bream. A light grating over the fish before serving adds depth of flavour. Smoked trout or mackerel also complement the cheese’s sharp character.

Recipe Ideas

Grate 150 grams of aged Djathë i vjetër and toss it with 500 grams of hot, freshly cooked pasta, allowing the cheese to melt into a sharp, salty sauce. For a simple yet impressive appetizer, shave thin slices of the cheese over a bed of peppery arugula and sweet, ripe figs, then drizzle with 15 ml of local Albanian honey. You can also create a rich and flavorful cheese board by pairing a 200-gram wedge with quince paste, walnuts, and crusty bread for a delightful contrast of textures and tastes.

Transform a weeknight meal by crumbling 100 grams of this robust cheese over a hearty soup or a stew during the final minutes of cooking, where it will gently melt and enrich the broth. Incorporate finely grated Djathë i vjetër into a savory pastry dough to create incredibly flaky and flavorful cheese straws that bake to a perfect golden brown in just 12 minutes. For a traditional Albanian touch, layer thin slices of the cheese with roasted red peppers and eggplant in a baking dish, then bake it until the ingredients beautifully meld together.

Djathë i vjetër and Vegetable Baked Pasta

This baked pasta dish showcases Djathë i vjetër’s melting qualities and sharp flavour. The cheese forms a delicious crust on top while blending beautifully with the vegetable sauce underneath. It makes an excellent main course for family dinners or casual gatherings.

The recipe works well with various seasonal vegetables, allowing for flexibility based on availability. Eggplant, zucchini, and bell peppers all work particularly well. The dish can be prepared in advance and baked just before serving.

• 300g short pasta (penne or rigatoni)
• 200g Djathë i vjetër, grated
• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 400ml tomato passata
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Fresh basil leaves
• Salt and pepper to taste

1. Preheat oven to 180°C. Cook pasta according to package instructions until al dente.
2. Heat olive oil in a large pan and sauté garlic until fragrant.
3. Add diced vegetables and cook until softened, about 10 minutes.
4. Stir in tomato passata and simmer for 15 minutes. Season with salt and pepper.
5. Combine drained pasta with vegetable sauce and transfer to baking dish.
6. Sprinkle grated Djathë i vjetër evenly over the top.
7. Bake for 20-25 minutes until cheese is golden and bubbly.
8. Garnish with fresh basil before serving.

Traditional Albanian Djathë i vjetër Salad

This simple salad highlights Djathë i vjetër as the star ingredient. It combines the cheese with fresh vegetables and a light dressing that doesn’t overpower its flavour. The recipe stays true to Albanian culinary traditions while being quick to prepare.

The salad works beautifully as a starter or light lunch. It showcases how Albanians typically enjoy Djathë i vjetër in its simplest form. The combination of textures and flavours creates a refreshing yet satisfying dish.

• 150g Djathë i vjetër, cubed
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 green bell pepper, diced
• ½ red onion, thinly sliced
• 50g black olives
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh oregano leaves
• Salt to taste

1. Combine tomatoes, cucumber, bell pepper, and red onion in a large bowl.
2. Add cubed Djathë i vjetër and black olives to the vegetable mixture.
3. In a small bowl, whisk together olive oil, lemon juice, and salt.
4. Pour dressing over the salad and toss gently to combine.
5. Let the salad sit for 5 minutes to allow flavours to meld.
6. Garnish with fresh oregano leaves before serving.
7. Serve immediately with crusty bread on the side.

Similar Cheeses and Local Alternatives

Djathë i vjetër shares similarities with several Mediterranean hard cheeses. Italian Pecorino Romano offers a comparable salty sharpness, though it is typically made solely from sheep’s milk. Greek Kefalotyri provides a similar texture and aging tradition, often used for grating in cooked dishes.

Within Albania, cheese lovers might explore Djathë i Bardhë, a younger, softer white cheese that represents the fresh counterpart to aged Djathë i vjetër. Kaçkavall, another Balkan cheese, shares the aging process but typically has a smoother texture and milder flavour. These local alternatives provide different experiences while maintaining connection to Albanian cheese-making traditions.