Djathë Pice – Albanian Grilling Cheese

Djathë pice is a unique, traditional Albanian cheese celebrated for its firm texture and sharp, salty flavor. This brined cheese, often made from sheep’s or a mix of sheep’s and goat’s milk, is a staple in Albanian cuisine. Its distinct taste and versatility make it a favorite for both cooking and table cheese.

Distinctive Features of Djathë pices

Djathë pice typically forms into medium-sized blocks or rounds, weighing between 1 to 2 kilograms. Its exterior is often slightly rough and pale yellow to white, having been cured in a brine solution. The interior paste is firm yet crumbly, with a consistency that holds its shape well when sliced or grated.

The cheese boasts a high salt content, which acts as a natural preservative and contributes to its characteristic sharp, pungent flavor. Its humidity level is relatively low due to the brining process, giving it a dry, granular texture that is ideal for cooking. The aroma is distinctly salty and milky, with subtle earthy notes from the aging process.

Cheese Varietiesies

Regional variations of Djathë pice exist across Albania, influenced by local traditions and available milk sources. In northern mountainous areas, the cheese is often made exclusively from sheep’s milk, resulting in a richer, fattier product. These versions may be aged longer, developing a more intense and complex flavor profile.

Coastal regions sometimes produce a version using a blend of sheep’s and goat’s milk, which introduces a slightly tangier note. Some producers also create a smoked variety of Djathë pice, exposing the cheese to smoke from local woods for added depth. These adaptations showcase the cheese’s versatility and its deep roots in Albania’s diverse culinary landscape.

History and Traditions of Djathë piceions

Djathë pice has been a fundamental part of Albanian pastoral life for centuries, particularly in rural and highland areas. Shepherds developed this cheese as a practical way to preserve milk during seasons of plenty. Its high salt content allowed it to withstand long periods without refrigeration, making it an essential provision.

The cheese is deeply embedded in Albanian food culture, often featured in traditional dishes like baked goods and savory pies. Albania is also famous for other dairy products, herbs, and rustic breads that complement Djathë pice. Families frequently prepare it during important gatherings and holidays, celebrating its role in sustaining communities through harsh winters.

Questions and answers

Recipe ideas

Djathë pice and Spinach Byrek

This savory pie is a classic Albanian dish, often prepared for family gatherings and celebrations. The combination of flaky phyllo dough, earthy spinach, and salty Djathë pice creates a satisfying and flavorful meal. It is typically served as a main course or a substantial snack, perfect for any time of day.

Byrek is deeply rooted in Albanian culinary tradition, with each region having its own variations. Using Djathë pice adds an authentic touch, enhancing the pie with its distinct briny notes. This recipe is straightforward yet impressive, making it ideal for both novice and experienced cooks.

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

1. Preheat the oven to 180°C.
2. Sauté the onion in olive oil until translucent. Add spinach and cook until wilted. Let cool.
3. Mix the spinach with crumbled Djathë pice, eggs, salt, and pepper.
4. Layer phyllo sheets in a greased baking dish, brushing each with oil.
5. Spread the filling evenly over the phyllo layers.
6. Top with remaining phyllo sheets, brushing the top with oil.
7. Bake for 30-40 minutes until golden brown. Serve warm.

Grilled Vegetables with Djathë pice

This dish highlights the freshness of seasonal vegetables paired with the bold flavor of Djathë pice. It is a popular summer meal in Albania, often enjoyed outdoors with family and friends. The cheese melts slightly over the warm vegetables, adding a creamy, salty element.

Grilling vegetables enhances their natural sweetness, which contrasts beautifully with the cheese’s saltiness. This recipe is versatile, allowing for any combination of vegetables like zucchini, bell peppers, and eggplants. It is quick to prepare and makes for a healthy, flavorful side dish or light main course.

• 2 zucchinis, sliced
• 2 bell peppers, quartered
• 1 eggplant, sliced
• 150 g Djathë pice, crumbled
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Fresh herbs (parsley or mint), chopped
• Salt and pepper to taste

1. Preheat the grill to medium-high heat.
2. Toss vegetables with olive oil, garlic, salt, and pepper.
3. Grill vegetables for 3-4 minutes per side until tender and charred.
4. Arrange grilled vegetables on a platter.
5. Sprinkle crumbled Djathë pice over the top while still warm.
6. Garnish with fresh herbs and a drizzle of olive oil. Serve immediately.

Similar Cheeses and Alternatives to Djathë picear Cheeses and Alternatives

Feta cheese from Greece is a well-known alternative to Djathë pice, sharing a similar brined preparation and crumbly texture. However, Feta is typically made from sheep’s milk or a sheep and goat blend, and it has a Protected Designation of Origin status. Its flavor is similarly salty and tangy, though often less intense than aged Djathë pice.

Bulgarian sirene is another comparable cheese, also made from sheep’s, goat’s, or cow’s milk and stored in brine. It is widely used in Balkan cuisine and has a firm, sliceable texture. Other alternatives include Turkish beyaz peynir and Romanian telemea, both offering a salty, fresh cheese experience that can substitute for Djathë pice in most recipes.