Djathë Dhive – Albanian Cheese

Djathë dhive is a cherished Albanian brined cheese, a staple of the country’s culinary heritage. Crafted primarily from sheep’s milk, this salty, crumbly cheese offers a robust and tangy flavor profile. It is a versatile ingredient, enjoyed on its own, grated over traditional dishes, or baked into savory pies, embodying the rustic and hearty character of Albanian cuisine.

Distinctive Features of Djathë dhives

Djathë dhive typically presents as a compact, white cheese with a slightly grainy and crumbly texture. Its most defining characteristic is its intense saltiness, a direct result of its preservation in a brine solution. The cheese has a firm yet moist consistency, often leaving a pleasant, salty residue on the palate. Its aroma is clean and milky, with subtle lactic notes that complement its bold flavor.

The cheese is traditionally formed into small blocks or rounds, making it easy to handle and store. Its rind is minimal to non-existent, as the brine curing process does not encourage a hard exterior formation. The interior paste is uniformly white, showcasing its purity and high-quality milk source. This cheese is celebrated for its long shelf life, a crucial feature developed from traditional methods of preservation in the mountainous regions of Albania.

Cheese Varietiesies

The primary variety of Djathë dhive is made from pure sheep’s milk, which gives it its authentic, robust flavor. Some producers create a mixed-milk version, incorporating goat’s milk to add a sharper, more complex tang. These variations are often found in different villages, each adding a local signature to the cheese. The cheese made in higher altitude regions tends to be firmer due to cooler aging conditions.

Another local adaptation involves the duration of brining. A shorter brining period yields a milder, less salty cheese suitable for everyday consumption. A longer brining time results in a much saltier, harder cheese that can be grated over dishes like pasta or baked goods. These varieties allow Djathë dhive to serve multiple culinary purposes, from a table cheese to a cooking ingredient.

History and Traditions of Djathë dhiveions

Djathë dhive has deep roots in the pastoral traditions of rural Albania. Shepherds in the mountainous north developed this cheese as a practical way to preserve surplus sheep’s milk throughout the seasons. The brining technique was essential for storage without refrigeration, allowing families to have a reliable source of protein year-round. This cheese became a cornerstone of the Albanian diet, especially in isolated communities.

The region is also famous for other agricultural products like honey, olives, and raki, a potent fruit brandy. Djathë dhive is often served alongside these items, creating a traditional Albanian appetizer platter. Many families still produce the cheese at home using methods passed down through generations. It is a symbol of hospitality and is commonly offered to guests as a sign of welcome and respect.

Recipes

Djathë dhive and Spinach Byrek

Byrek is a quintessential Albanian savory pastry, and this version highlights Djathë dhive beautifully. The salty cheese melts into the spinach filling, creating a rich and flavorful interior. This dish is perfect for a family meal or as part of a larger spread for guests. It embodies the comfort food of the Balkans.

Using filo pastry makes the byrek light and flaky, contrasting with the dense filling. You can find filo dough in most supermarkets, making this recipe accessible. It is best served warm from the oven, allowing the flavors to shine. This is a versatile dish that works for breakfast, lunch, or dinner.

• 10 sheets of filo pastry
• 200g Djathë dhive, crumbled
• 300g fresh spinach, chopped
• 1 large onion, finely diced
• 2 eggs, beaten
• 100ml olive oil
• Salt and pepper to taste

1. Preheat your oven to 180°C (350°F).
2. Sauté the onion in a pan with a little olive oil until soft.
3. Add the spinach and cook until wilted. Allow to cool.
4. In a bowl, mix the cooled spinach and onion with the crumbled Djathë dhive and beaten eggs. Season.
5. Brush a baking dish with olive oil. Layer 5 sheets of filo, brushing each with oil.
6. Spread the filling evenly over the pastry.
7. Top with the remaining 5 sheets of filo, brushing each with oil.
8. Score the top layers into portions.
9. Bake for 30-40 minutes until golden brown and crisp.
10. Let it rest for 10 minutes before serving.

Grilled Vegetables with Djathë dhive Crumble

This recipe transforms simple grilled vegetables into an elegant and flavorful side dish. The smoky char of the vegetables pairs perfectly with the salty, crumbly texture of the cheese. It is an excellent way to showcase summer produce and the unique taste of Djathë dhive. This dish is both healthy and deeply satisfying.

You can use a variety of vegetables based on seasonality, such as zucchini, eggplant, and bell peppers. The high heat of grilling caramelizes the natural sugars in the vegetables. The cheese is added at the end so it just slightly softens from the residual heat. This is a perfect accompaniment to grilled meats or as a vegetarian main.

• 1 large eggplant, sliced
• 2 zucchinis, sliced lengthwise
• 2 red bell peppers, quartered
• 100g Djathë dhive, crumbled
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Fresh basil leaves for garnish
• Salt and pepper to taste

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the vegetable slices with olive oil and season with salt and pepper.
3. Grill the vegetables in batches for 3-4 minutes per side until tender and marked.
4. Arrange the grilled vegetables on a serving platter.
5. Sprinkle the minced garlic over the warm vegetables.
6. Crumble the Djathë dhive evenly over the top.
7. Garnish with fresh basil leaves and a final drizzle of olive oil.
8. Serve immediately while still warm.

Questions and answers

Similar Cheeses and Alternatives to Djathë dhiver Cheeses and Alternatives

Feta cheese from Greece is the most well-known alternative to Djathë dhive, sharing a similar brined production method and crumbly texture. Bulgarian sirene is another close relative, often made from a mix of sheep’s and goat’s milk, offering a comparable salty and tangy profile. These cheeses can typically be used interchangeably in recipes calling for a brined white cheese. Turkish beyaz peynir is slightly less salty but shares a similar milky freshness and versatile use in cooking and salads.

For a non-brined alternative, a fresh, high-quality ricotta salata provides a firm, salty cheese that can be grated over dishes. While its production differs, it offers a similar salty kick. If seeking a less salty option, a young, mild pecorino can work, though it is harder and more suitable for grating. The key is to look for cheeses that provide a bold, salty flavor and a crumbly yet moist consistency to mimic the unique characteristics of Djathë dhive.