Djathë Dele Cheese from Albania

Djathë dele is a traditional Albanian cheese made exclusively from sheep’s milk. This firm, salty cheese boasts a rich, tangy flavor profile. It is a staple in Albanian cuisine, often enjoyed as a table cheese or used in cooking.

Distinctive Features

Djathë dele typically forms into medium-sized wheels or blocks. Its rind is natural, thin, and often slightly oily to the touch. The interior paste is firm and compact, ranging from white to pale yellow in color.

The cheese has a relatively low humidity, giving it a solid, sliceable texture. Its flavor is pronounced, with a distinct saltiness and a sharp, tangy finish. The aroma is earthy and reminiscent of the pastoral landscapes where the sheep graze.

Cheese Varieties

Traditional Djathë dele is produced in various regions of Albania, each adding subtle local character. Some versions are aged for longer periods, developing a harder texture and more intense flavor. Fresh, younger variants are also available, offering a milder taste and softer consistency.

In certain areas, producers may mix a small amount of goat’s milk with the sheep’s milk. This creates a slightly different flavor profile and texture. These local adaptations remain true to the cheese’s artisanal roots and are highly valued.

History and Traditions

Djathë dele has deep roots in Albanian pastoral traditions. Shepherds in the mountainous regions developed this cheese as a way to preserve surplus sheep’s milk. Its production is closely tied to the seasonal movements of flocks across the pastures.

The cheese is a symbol of rural Albanian life and hospitality. It is commonly served to guests alongside bread and raki. Albania is also famous for its olives, wines, and other dairy products like yogurt.

Production Process

Producers use raw or pasteurized sheep’s milk to make Djathë dele. The milk is warmed and coagulated using natural rennet. The resulting curds are cut, drained, and pressed into molds to form the characteristic shapes.

The cheese is then salted, either by brining or dry salting. It ages for a minimum of two months, though some varieties age for over a year. This aging process develops its firm texture and complex, salty flavor.

Wine or Beverage Pairings

Albanian red wines like Kallmet pair wonderfully with Djathë dele. Their robust character complements the cheese’s saltiness and tang. Local white wines from the Berat region also offer a refreshing contrast.

Beyond wine, traditional raki is a classic accompaniment. Its strong, clear taste cuts through the cheese’s richness. For beer lovers, a crisp lager or an amber ale provides a satisfying match.

Suitable Fruit and Vegetables

Fresh figs and ripe pears balance the saltiness of Djathë dele beautifully. Their sweetness contrasts with the cheese’s sharp notes. Grapes and apples also work well, offering a juicy, crisp complement.

Olives and sun-dried tomatoes enhance its Mediterranean character. Roasted bell peppers and eggplants provide a smoky, soft texture. These vegetables are common in Albanian mezze platters alongside the cheese.

Suitable Meat and Fish dishes

Djathë dele grated over baked lamb adds a salty, savory depth. It melts nicely, creating a rich crust. The cheese is also excellent in meat pies, a traditional Albanian dish known as byrek.

Grilled fish like sea bass benefits from a sprinkle of finely grated Djathë dele. Its umami quality enhances the natural flavors of the fish. The cheese can also be used in stuffed pepper dishes with minced meat.

Presentation

Remove Djathë dele from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18°C. At this temperature, its aroma and flavor are fully expressed.

Present the cheese on a wooden board or slate plate for a rustic look. Arrange it in chunks or slices alongside accompaniments. Provide a cheese knife for cutting and spreading.

Recipe Ideas

Djathë Dele and Spinach Byrek

This savory pastry is a beloved Albanian classic. Djathë dele provides a salty, tangy counterpoint to the mild spinach. It is perfect for breakfast, lunch, or as a snack.

The cheese melts beautifully between layers of flaky phyllo dough. This recipe yields a golden, crispy pie that serves six to eight people. It is best enjoyed warm from the oven.

• 10 sheets of phyllo dough
• 300g fresh spinach, chopped
• 200g Djathë dele, crumbled
• 2 eggs, beaten
• 100ml olive oil
• 1 onion, finely chopped
• Salt and pepper to taste

1. Preheat oven to 180°C.
2. Sauté onion in olive oil until soft. Add spinach and cook until wilted. Let cool.
3. Mix spinach with cheese, eggs, salt, and pepper.
4. Layer phyllo sheets in a baking dish, brushing each with oil.
5. Spread filling over phyllo, then top with remaining sheets.
6. Bake for 40 minutes until golden brown.

Grilled Vegetables with Djathë Dele

This dish highlights the cheese’s versatility in vegetarian cooking. The smoky flavor of grilled vegetables pairs excellently with salty Djathë dele. It makes a satisfying main course or substantial side.

The cheese is added at the end to melt slightly over the warm vegetables. This recipe serves four people and takes about 30 minutes to prepare. Use seasonal vegetables for the best results.

• 2 zucchinis, sliced
• 2 eggplants, sliced
• 2 red bell peppers, quartered
• 150g Djathë dele, sliced or crumbled
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Fresh herbs (oregano or thyme)

1. Preheat grill to medium-high heat.
2. Toss vegetables with olive oil, garlic, and herbs.
3. Grill vegetables until tender and lightly charred.
4. Arrange on a platter and top with cheese.
5. Let stand for a few minutes until cheese softens.
6. Serve immediately.

Similar Cheeses and Alternatives

Feta cheese from Greece offers a similar salty and tangy profile, though it is often made from sheep’s and goat’s milk mix. Serbian Sjenički cheese is another Balkan alternative, also produced from sheep’s milk and aged to develop a firm texture. Both share a place in the family of traditional, brined cheeses from the region.

For a slightly different texture, consider Italian Pecorino Romano, which is harder and sharper due to longer aging. Bulgarian Kashkaval is another option, offering a similar firmness but often a milder flavor. These cheeses can often be used interchangeably in cooking where Djathë dele is not available.