Djathë i Shqipërisë Cheese from Albania | Authentic Taste

Djathë i Shqipërisë is the proud national cheese of Albania, a versatile and beloved dairy staple found in homes across the country. This traditional cheese offers a delightful taste of Albanian pastoral life and culinary heritage. Its simple yet satisfying character makes it a perfect introduction to the cheeses of the Balkans.

Cheese Varieties: Djathë i Shqipërisë

Djathë i Shqipërisë primarily comes in two main varieties based on milk type. The most common version is made from sheep’s milk, which provides a rich and slightly tangy flavor. Another popular variety uses a blend of sheep and goat milk for a more complex taste.

These cheeses are typically sold at different stages of maturation to suit various culinary uses. Younger cheeses are softer and milder, perfect for eating fresh or in salads. More aged versions develop a firmer texture and sharper flavor, ideal for grating over traditional dishes.

History: Djathë i Shqipërisë

The history of Djathë i Shqipërisë stretches back centuries in Albanian pastoral traditions. Shepherds in the mountainous regions developed these cheese-making techniques to preserve milk through the seasons. This cheese represents an important part of the country’s agricultural heritage and rural economy.

For generations, Albanian families have produced this cheese using methods passed down through oral tradition. The cheese remains a vital source of nutrition and income for many rural communities. Its production continues both in small family operations and larger modern dairies across the country.

Distinctive Features: Djathë i Shqipërisë

Djathë i Shqipërisë displays a semi-hard texture that can vary with age. The cheese typically forms into rectangular blocks or small wheels weighing 1-2 kilograms. Its color ranges from white to pale yellow depending on the milk used and the aging process.

The flavor profile offers a pleasant balance of saltiness and acidity with a distinct milky character. Younger cheeses have a moist, pliable texture that becomes crumbly when aged longer. The rind is usually thin and natural, sometimes showing the imprint of the cheesecloth used during pressing.

Production Process: Djathë i Shqipërisë

The production of Djathë i Shqipërisë begins with fresh, raw milk from local sheep or goats. The milk is gently heated and then coagulated using natural rennet. This process typically takes about 45 minutes at a temperature of 32-35°C.

After coagulation, the curds are cut, drained, and pressed into molds to form the characteristic shape. The cheese is then dry-salted or brined for several days to develop flavor and preserve it. Finally, the wheels are aged for anywhere from three weeks to several months in cool, humid conditions.

Traditions: Djathë i Shqipërisë

Djathë i Shqipërisë holds a special place in Albanian culinary traditions and daily life. It is commonly served as part of the mezze platter that begins most Albanian meals. The cheese also features prominently in religious holidays and family celebrations throughout the year.

In rural areas, cheese making remains a seasonal activity tied to the lambing and milking cycles. Many families still produce their own Djathë i Shqipërisë using traditional methods. The cheese is often exchanged as gifts between households and served to honored guests.

Local Wine or Beverage Pairings

Djathë i Shqipërisë pairs beautifully with Albania’s native wine varieties. A crisp, white Shesh i Bardhë complements the cheese’s saltiness and acidity. The wine’s citrus notes create a refreshing contrast with the rich dairy flavors.

For red wine lovers, a medium-bodied Kallmet offers excellent pairing potential. This indigenous variety has enough structure to stand up to aged versions of the cheese. Traditional Albanian raki also makes a fine accompaniment, especially with older, sharper cheeses.

Suitable Fruit and Vegetables

Fresh seasonal fruits provide a wonderful contrast to Djathë i Shqipërisë. Ripe figs, watermelon, and grapes offer sweet counterpoints to the cheese’s saltiness. These pairings are particularly popular during summer months when both cheese and fruit are at their best.

Vegetable accompaniments include crisp cucumbers, juicy tomatoes, and mild peppers. Olives and pickled vegetables also complement the cheese’s flavor profile. These combinations often appear together on traditional Albanian appetizer plates.

Suitable Meat and Fish

Djathë i Shqipërisë pairs excellently with various Albanian cured meats. Proshutë, the local air-dried ham, creates a classic combination of salty flavors. Suxhuk, a traditional beef sausage, also complements the cheese particularly well.

For fish pairings, grilled sardines or anchovies work beautifully with the cheese. The oiliness of these fish balances the dairy richness of Djathë i Shqipërisë. smoked fish also makes an interesting contrast to the cheese’s milky character.

Recipe Ideas

Grate 150 grams of young Djathë i Shqipërisë over a classic Albanian spinach byrek. Layer the cheese with the wilted greens between sheets of delicate filo pastry, brushing each layer with 50 milliliters of olive oil before baking until the pastry achieves a perfect, flaky golden-brown crust. The cheese melts beautifully, providing a creamy, salty counterpoint to the earthy spinach in every satisfying bite.

Create a simple yet impressive meze platter by cubing 200 grams of the aged variety and pairing it with fresh figs and local honey. The cheese’s firm texture and robust, slightly sharp flavor stand up wonderfully to the sweetness of the accompaniments, offering a delightful contrast. Serve this alongside crusty bread for a effortless appetizer that truly highlights the cheese’s distinctive character.

Baked Djathë i Shqipërisë with Honey and Walnuts

This simple appetizer highlights the natural flavors of Djathë i Shqipërisë with minimal preparation. The baking process gently softens the cheese while enhancing its nutty characteristics. The combination of warm cheese, sweet honey, and crunchy walnuts creates a delightful texture contrast.

This dish works beautifully as a starter or as part of a shared mezze platter. It represents a modern take on traditional Albanian flavor combinations. Serve it immediately from the oven while the cheese is still soft and aromatic.

• 200g Djathë i Shqipërisë, cut into 2cm thick slices
• 3 tablespoons quality honey
• 50g walnuts, roughly chopped
• 1 tablespoon olive oil
• Fresh thyme leaves for garnish
• Black pepper to taste

1. Preheat your oven to 180°C.
2. Arrange cheese slices in a small baking dish.
3. Drizzle with olive oil and bake for 8-10 minutes until softened.
4. Remove from oven and immediately drizzle with honey.
5. Sprinkle with walnuts and fresh thyme.
6. Season with black pepper and serve warm.

Traditional Albanian Cheese Pie (Byrek me Djathë)

Byrek me Djathë is perhaps the most iconic use of Djathë i Shqipërisë in Albanian cuisine. This savory pastry appears in bakeries and home kitchens throughout the country. The cheese provides a salty, creamy filling that contrasts with the crisp, flaky pastry.

This recipe uses filo pastry, which creates light, delicate layers when baked. The pie can be served warm or at room temperature, making it perfect for various occasions. It represents a fundamental dish in Albanian culinary tradition that every cheese lover should try.

• 500g Djathë i Shqipërisë, crumbled
• 10 sheets filo pastry
• 200ml Greek yogurt
• 2 eggs, beaten
• 100g melted butter
• Black pepper to taste

1. Preheat oven to 190°C and grease a baking dish.
2. Mix crumbled cheese with yogurt, eggs, and pepper.
3. Layer 5 sheets of filo in the dish, brushing each with butter.
4. Spread cheese mixture evenly over the pastry.
5. Top with remaining filo sheets, buttering each layer.
6. Bake for 35-40 minutes until golden brown and crisp.
7. Cool for 10 minutes before cutting into squares.

Similar Cheeses and Local Alternatives

Djathë i Shqipërisë shares characteristics with several other Balkan cheeses. Greek Feta offers a similar salty tang and crumbly texture, though it is typically more heavily brined. Bulgarian Sirene provides another close comparison, with a comparable production method and milk composition.

Within Albania, several regional variations offer interesting alternatives. The cheese from the Korçë region tends to be slightly sharper due to longer aging. Northern varieties often incorporate more goat milk, creating a distinct flavor profile. Each region maintains its own subtle variations on this national cheese.