Cheese Varieties: Djathë i bardhë
Djathë i bardhë typically comes in two main varieties based on the milk used. The most traditional version is made from sheep’s milk, which imparts a richer, slightly tangier flavor. A more common and widely available version uses cow’s milk, resulting in a milder and slightly less complex taste.
Both varieties are fresh, unripened cheeses that are stored in brine. They are sold in blocks or large chunks submerged in their salty preserving liquid. The cheese does not undergo an aging process, so it retains a high moisture content and a very soft, spreadable consistency.
History of Djathë i bardhë
The history of Djathë i bardhë is deeply intertwined with Albanian pastoral traditions. For centuries, shepherds in the mountainous regions produced this cheese as a way to preserve surplus milk. Its simple production method required minimal equipment, making it ideal for rural communities.
This cheese became a fundamental source of protein and fat, especially during long winters or periods of hardship. Its name, which literally translates to “white cheese,” reflects its basic, honest character. Today, it remains a symbol of Albanian culinary heritage and self-sufficiency.
Distinctive Features of Djathë i bardhë
Djathë i bardhë is immediately recognizable by its pure white color and moist appearance. It has no rind and a very soft, slightly grainy yet creamy texture that can be easily crumbled or spread. The flavor profile is predominantly milky and salty, with a clean, refreshing finish from the brine.
Its high moisture content, usually around 60%, contributes to its short shelf life unless kept submerged. The salt level can vary between producers, but it consistently provides a savory counterpoint to its mild dairy base. This cheese does not develop complex flavors with age, as it is meant to be consumed fresh.
Production Process: Djathë i bardhë
The production of Djathë i bardhë begins with fresh, unpasteurized or pasteurized sheep’s or cow’s milk. The milk is gently warmed and then coagulated using rennet. This process forms a soft curd that is cut into small pieces to release the whey.
The curds are then gathered and lightly pressed into molds to form the characteristic block shape. After demolding, the cheese is immediately placed into a brine solution, typically with a salt concentration of 15-20%. It soaks in this brine for several days, which seasons it and acts as a preservative before it is packaged and sold.
Traditions
Djathë i bardhë is central to many Albanian food traditions and daily life. It is a mandatory component of the festive breakfast table, especially during celebrations like Easter or weddings. It is often served alongside olives, bread, and tomatoes, embodying a classic Mediterranean start to the day.
In rural areas, the making of Djathë i bardhë is often a communal or family activity, following methods passed down through generations. It is a cheese that signifies hospitality and is almost always offered to guests. Its presence on the table is a sign of a well-stocked and welcoming home.
Local Wine or Beverage Pairings
The salty, tangy profile of Djathë i bardhë pairs wonderfully with local Albanian white wines. A crisp, dry Shesh i Bardhë from the Tirana region complements its salinity without overpowering its delicate flavor. The wine’s acidity cuts through the cheese’s richness beautifully.
For a non-alcoholic pairing, Dhallë, a traditional Albanian savory yogurt drink, is a perfect match. Its cool, creamy, and slightly sour taste harmonizes with the cheese and helps balance its saltiness. A glass of chilled mineral water also serves as a classic and effective palate cleanser.
Suitable Fruit and Vegetables
Fresh, juicy tomatoes are the quintessential partner for Djathë i bardhë. Their acidity and sweetness contrast perfectly with the cheese’s saltiness. Sliced cucumbers and crisp bell peppers also provide a refreshing crunch that highlights its creamy texture.
Watermelon and cantaloupe are surprising but excellent fruit pairings. Their high water content and sweetness offer a delightful contrast to the salty cheese. Ripe figs or green apples can also be served alongside for a more complex sweet and savory combination.
Suitable Meat and Fish
Djathë i bardhë is commonly crumbled over grilled meats, especially qebapa (small grilled meatballs) or souvlaki. Its salty creaminess melts slightly on the hot meat, adding a luxurious layer of flavor. It also works well stuffed into roasted peppers or tomatoes alongside minced meat.
For fish, it pairs nicely with simply grilled freshwater fish from Albanian lakes, like koran (trout). The cheese can be mixed with herbs and used as a stuffing or served on the side. Its mildness does not overpower the delicate flavor of the fish.
Recipe Ideas
Grate 150 grams of young, mild Djathë i bardhë and fold it gently into a mixture of whisked eggs, fresh dill, and a pinch of black pepper to create a simple yet flavorful frittata. Bake the mixture in a 20 cm skillet at 180°C for 15 minutes until the eggs set and the cheese turns a light golden brown. Serve this protein-rich dish warm with a side of tomato salad for a satisfying breakfast or a quick lunch.
Transform your next homemade pizza by using crumbled Djathë i bardhë as a creamy base layer beneath your favorite toppings. Distribute 200 grams of the cheese over your prepared dough before adding sliced peppers, olives, and a generous sprinkle of oregano. Bake the pizza on a preheated stone at 220°C for 10-12 minutes to achieve a perfectly melted cheese and a crisp, blistered crust.
Traditional Albanian Burek with Djathë i bardhë
Burek is a iconic savory pastry found throughout the Balkans, and in Albania, a cheese filling is among the most popular. Using Djathë i bardhë for the filling provides an authentic, salty flavor that is the hallmark of a good burek. The cheese is often mixed with eggs and herbs before being wrapped in layers of flaky phyllo dough.
This dish is a common street food and a beloved comfort meal for families. It is typically baked until golden brown and served hot, often cut into wedges. A fresh yogurt sauce is almost always served on the side for dipping, complementing the warm, salty cheese perfectly.
- 250g Djathë i bardhë, crumbled
- 2 large eggs, beaten
- 1 package phyllo dough sheets (about 250g)
- 150g melted butter or oil
- 2 tbsp chopped fresh mint or dill (optional)
- Preheat your oven to 180°C.
- In a bowl, mix the crumbled cheese, beaten eggs, and herbs.
- Brush a baking dish with some melted butter.
- Layer 5-6 sheets of phyllo in the dish, brushing each with butter.
- Spread the cheese mixture evenly over the phyllo.
- Top with another 5-6 layers of phyllo, buttering each sheet.
- Score the top layers into portions, then bake for 30-40 minutes until golden.
- Let it cool for 10 minutes before serving with yogurt.
Summer Salad with Djathë i bardhë and Watermelon
This refreshing salad combines the salty creaminess of Djathë i bardhë with the sweet juiciness of watermelon. It is an ideal dish for hot summer days, offering a balance of flavors and textures that is both light and satisfying. The recipe highlights the cheese’s versatility beyond traditional cooked dishes.
Originating as a modern twist on classic flavors, this salad has become popular in Albanian cafes and homes. It requires no cooking and can be assembled in minutes. A simple drizzle of olive oil and a sprinkle of fresh mint are all that is needed to bring the ingredients together beautifully.
- 200g Djathë i bardhë, cubed
- 500g watermelon, cubed and deseeded
- 1 small red onion, thinly sliced
- A handful of fresh mint leaves, torn
- 2 tbsp extra virgin olive oil
- Black pepper to taste
- In a large serving bowl, combine the cubed watermelon and Djathë i bardhë.
- Add the thinly sliced red onion and torn mint leaves.
- Drizzle the extra virgin olive oil over the salad.
- Gently toss the ingredients to combine evenly.
- Season with a generous grind of black pepper.
- Serve immediately, chilled.
Similar Cheeses and Local Alternatives
For those seeking similar cheeses, Djathë i bardhë shares its soft, briny character and milky tang with Greek Feta and Bulgarian Sirene, though its texture often remains uniquely springy. Local Albanian alternatives include the more aged and complex Kaçkavall, a semi-hard cheese often smoked over 30 to 60 days, which provides a sharper flavor. Another excellent choice is the fresh, unsalted Gjizë, a soft ricotta-like cheese that showcases the pure, clean taste of Albania’s sheep’s milk.
Djathë i bardhë shares many characteristics with other brined white cheeses from the Balkans and Eastern Mediterranean. The most direct comparison is with Greek Feta, which is also a brined cheese made from sheep’s or goat’s milk. However, traditional Albanian Djathë i bardhë often has a milder, less tangy profile and a softer texture than its Greek counterpart due to differences in production technique and milk composition. Within Albania itself, another notable cheese is Kaçkavall, a semi-hard, pasta filata cheese that is aged and often smoked. While Kaçkavall offers a much stronger, saltier, and more complex flavor, it serves a different culinary purpose than the fresh Djathë i bardhë. For those seeking a local alternative with a similar fresh and mild character, the fresh version of Djathë i Kaçkavall, before it is aged, can sometimes be found and used interchangeably in salads and pastries.
Djathë i bardhë: Questions and answers
What foods pair well with Djathë i bardhë?
Djathë i bardhë pairs excellently with crisp white wines like Shesh i Bardhë or a cool yogurt drink. Fresh fruits such as watermelon and figs balance its saltiness beautifully. It also complements grilled vegetables and simple olive oil dressings.
What are good substitutes for Djathë i bardhë?
Greek feta or Bulgarian sirene are the closest substitutes for Djathë i bardhë due to their briny and crumbly nature. If you prefer a milder option, try fresh ricotta salata. Avoid aged cheeses as they lack the moist and salty profile.
Is Djathë i bardhë safe for everyone to eat?
Djathë i bardhë is generally safe but should be avoided by those with lactose intolerance or on low-sodium diets. Pregnant individuals should ensure it’s made from pasteurized milk. Always buy from reputable sources to guarantee quality and safety.
How long does Djathë i bardhë last after opening?
When stored properly in brine in the fridge, Djathë i bardhë stays good for about one to two weeks. Always check for any off smells or mold before using it. Consume it within this period for the best flavor and texture.
Where can I buy authentic Djathë i bardhë?
Look for Djathë i bardhë in Albanian or Balkan specialty markets, often sold in brine-filled containers. Many local dairy shops in Albania carry fresh batches daily. Some international grocery stores may also stock it in the refrigerated cheese article.
What is the proper way to cut Djathë i bardhë?
Use a sharp knife to slice Djathë i bardhë into cubes or crumble it with your fingers for salads. For serving, cut it into thin slices that can be easily placed on bread or crackers. Always pat it dry gently if needed to reduce excess brine before cutting.
How can I serve Djathë i bardhë for eating?
Serve Djathë i bardhë sliced or crumbled alongside fresh vegetables like tomatoes and cucumbers. It pairs beautifully with olives and crusty bread for a classic Albanian appetizer. You can also include it in a meze platter with local wine or yogurt drink.
Does Djathë i bardhë need to be refrigerated?
Yes, Djathë i bardhë must be refrigerated at all times to stay safe and fresh. Keep it at a consistent temperature of 4°C or below in its brine. Leaving it out for more than two hours can lead to spoilage and should be avoided.
What is the best way to store Djathë i bardhë?
Always keep Djathë i bardhë submerged in its original brine inside an airtight container. Store it in the refrigerator at around 4°C to maintain freshness and prevent drying out. If the brine diminishes, you can make a fresh saltwater solution to cover the cheese.
How should I use Djathë i bardhë in cooking?
Djathë i bardhë works wonderfully crumbled over salads or mixed into egg dishes like frittatas. You can also use it as a filling for traditional pastries such as burek, where its salty flavor shines. For a simple meal, just spread it on fresh bread with tomatoes.