Djathë i thatë Cheese from Albania | Traditional Albanian Hard Cheese

Djathë i thatë is a traditional Albanian hard cheese, celebrated for its sharp, salty flavor and granular texture. This iconic cheese, whose name literally means ‘dry cheese,’ is a staple in Albanian households and a symbol of the country’s pastoral heritage. Made primarily from sheep’s milk or a blend with goat’s milk, it is aged for several months to develop its distinct character.

Cheese Varieties: Djathë i thatë

Djathë i thatë is most commonly produced using pure sheep’s milk, which gives it a rich and tangy profile. Some variations include a small percentage of goat’s milk, adding a slightly sharper note to the cheese. Artisanal producers in mountainous regions often craft unique batches that reflect local grazing conditions.

Another variety includes younger versions aged for just one to two months, which are firmer but less crumbly. Longer aging, up to a year or more, results in a intensely salty and crystalline texture. These older cheeses are often grated over traditional dishes rather than eaten alone.

History: Djathë i thatë

Djathë i thatë has been produced in Albania for centuries, particularly in the northern highlands and central regions. Shepherds developed this cheese as a practical way to preserve milk through the long winter months. Its production methods have been passed down through generations with little change.

This cheese is deeply intertwined with Albanian rural life and cultural identity. It features in folk tales and is a common element in traditional feasts and daily meals. Despite modernization, many families in villages still produce Djathë i thatë using age-old techniques.

Distinctive Features: Djathë i thatë

Djathë i thatë is easily recognized by its pale yellow color and hard, crumbly texture. It has a robust, salty taste with underlying nutty and lactic notes. The cheese typically forms into large wheels weighing between 5 and 10 kilograms.

Its rind is natural, thin, and often imprinted with cloth markings from the molding process. The interior may contain small protein crystals, especially in well-aged examples. This cheese has a fat content of around 45-50%, contributing to its rich mouthfeel.

Production Process: Djathë i thatë

The production of Djathë i thatë begins with raw sheep’s milk warmed to about 32°C. Animal rennet is added to coagulate the milk, forming a firm curd over 45 minutes. The curd is then cut into small rice-sized grains to expel whey.

The curds are pressed into round molds and brined for several days in a salt solution. After brining, the cheese is air-dried in cool, ventilated rooms for initial hardening. It is then aged on wooden shelves for a minimum of three months, often up to twelve months or longer.

Traditions

In Albanian culture, Djathë i thatë is traditionally made in late spring when sheep’s milk is most abundant. Many rural families consider cheese-making a communal activity, involving multiple generations. The cheese is often prepared for special occasions like weddings, holidays, and guest hospitality.

It is customary to offer Djathë i thatë with bread and raki to visitors as a sign of welcome. In some regions, the first wheel of the season is shared with neighbors and relatives. The cheese also plays a role in religious festivals and seasonal celebrations.

Local Wine or Beverage Pairings

Djathë i thatë pairs wonderfully with Albanian red wines such as Kallmet or Shesh i Zi. These full-bodied wines balance the saltiness of the cheese with their dark fruit and spice notes. A glass of raki, the national spirit, also complements its intense flavor.

For a non-alcoholic option, serve it with mineral water or a tart cherry juice. The effervescence and acidity help cleanse the palate between bites. Herbal teas like mountain sage or mint are also traditional accompaniments.

Suitable Fruit and Vegetables

Fresh figs and watermelon are excellent partners for Djathë i thatë, offering sweet contrast to its saltiness. Ripe tomatoes and cucumbers, often served in Albanian salads, provide a refreshing balance. Olives and pickled vegetables like peppers or eggplants also work well.

In autumn, try it with roasted bell peppers or baked pumpkin. The sweetness of these vegetables enhances the cheese’s savory depth. A simple dish of honey-drizzled walnuts and pears makes another delightful combination.

Suitable Meat and Fish

Djathë i thatë is commonly grated over grilled meats like qebapa (small sausages) or roasted lamb. Its sharpness cuts through the richness of the meat, adding a savory layer. It also complements dried and cured meats such as proshutë (Albanian prosciutto).

With fish, try it alongside grilled trout or sea bass from Albanian coastal waters. The cheese can be crumbled into stuffed pepper or tomato dishes with minced meat. It is also used in pies and baked dishes with layers of meat and pastry.

Recipe Ideas

Grate 100 grams of aged Djathë i thatë and toss it with 250 grams of hot, al dente pasta for a simple yet deeply flavorful meal. The cheese melts slightly upon contact, creating a rich and savory coating that clings to every strand. Finish the dish with a generous crack of black pepper and a drizzle of high-quality olive oil to enhance its nutty complexity.

Create a stunning cheese board by pairing thick slices of Djathë i thatë with sweet fig jam and a handful of toasted walnuts. Its firm, crumbly texture and sharp, salty taste provide a perfect contrast to the sweetness of fresh fruit like pears or grapes. Serve this at room temperature to allow the full spectrum of its bold, tangy flavors to emerge.

Djathë i thatë and Spinach Byrek

Byrek is a beloved savory pastry in Albania, often enjoyed as a snack or light meal. This version features layers of flaky phyllo dough filled with spinach and grated Djathë i thatë. The saltiness of the cheese pairs perfectly with the earthy greens.

It is a common street food and home-cooked dish, especially during family gatherings. The cheese adds richness and depth to the filling, making it satisfying and flavorful. Serve it warm with a side of yogurt for a traditional experience.

• 250g phyllo pastry sheets
• 200g fresh spinach, chopped
• 150g Djathë i thatë, grated
• 1 onion, finely diced
• 2 eggs, beaten
• 100ml olive oil
• Salt and pepper to taste

1. Preheat oven to 180°C. Sauté onion in olive oil until soft.
2. 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 layers, then top with more phyllo.
6. Bake for 30-35 minutes until golden and crisp.

Grilled Lamb with Djathë i thatë Crust

This recipe highlights the use of Djathë i thatë as a flavorful crust for grilled lamb chops or cutlets. The cheese forms a delicious, crispy coating when grilled, enhancing the meat’s natural juices. It is a popular dish for summer barbecues and festive meals.

The combination of succulent lamb and salty, aged cheese is a classic in Albanian cuisine. This dish is often served with roasted potatoes and a fresh herb salad. It showcases the versatility of Djathë i thatë beyond traditional serving styles.

• 4 lamb chops or cutlets
• 100g Djathë i thatë, finely grated
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Black pepper to taste

1. Rub lamb with garlic, rosemary, olive oil, and pepper.
2. Press grated cheese firmly onto both sides of each chop.
3. Grill over medium heat for 4-5 minutes per side.
4. Rest for a few minutes before serving.

Similar Cheeses and Local Alternatives

Djathë i thatë shares similarities with other Balkan hard cheeses such as Greek Kefalotyri and Turkish Beyaz Peynir. These cheeses are also salty, aged, and often made from sheep’s milk. They can be used interchangeably in many recipes, though each has subtle differences in flavor and texture.

Within Albania, regional variations exist, such as the cheese from the Kelmend area, which is often smoked. Another local alternative is Djathë i Bardhë, a fresh white cheese that is milder and less salty. For those seeking a similar experience outside Albania, Italian Pecorino Romano or Sardinian Fiore Sardo offer comparable sharpness and granularity.