Djathë Lope Cheese from Albania
Discover Djathë lope, a traditional Albanian cow’s milk cheese known for its mild flavor and firm texture. Perfect for snacking or grating.
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Burek Filling Cheese
Definition and Scope
Burek filling cheese is a specific dairy product designed for use in layered pastries like burek. It typically consists of a fresh, brined white cheese with a soft, crumbly texture. This cheese category prioritizes meltability and moisture retention during baking. Its composition prevents sogginess while allowing even distribution between pastry layers.
The scope of burek cheese encompasses varieties like sirene, feta, or similar brined curd cheeses. These cheeses are characterized by their high salinity, which enhances flavor and preservation. They are unsmoked and unpressed, yielding a moist, spreadable consistency. This functional profile distinguishes them from aged or hard grating cheeses.
Production Process
Burek cheese production begins with pasteurized sheep’s, cow’s, or goat’s milk. Rennet is added to coagulate the milk into curds, which are then cut and drained. The curds are lightly pressed to achieve a semi-soft texture before brining. This brining stage lasts several days, developing the characteristic salty taste.
After brining, the cheese is packaged and refrigerated for immediate distribution. No aging process is involved, maintaining its fresh, moist qualities. Some producers may add specific bacterial cultures for slight tanginess. The entire process focuses on creating a cheese that withstands high baking temperatures without excessive oil separation.
Sensory Profile
Burek filling cheese presents a bright white appearance with a moist, slightly crumbly texture. Its aroma is milky and clean with subtle lactic notes. The flavor profile is predominantly salty and tangy, with a refreshing acidity. When baked, it develops a creamy, stringy quality between pastry layers.
The mouthfeel is initially firm yet yielding, melting smoothly with heat. It lacks the complex fungal or bacterial notes found in aged cheeses. The saltiness balances rich pastry dough without overwhelming other ingredients. This straightforward profile makes it versatile for both savory and slightly sweet burek variations.
Culinary Applications
Burek cheese’s primary application is as a filling for phyllo dough pastries throughout Balkan cuisine. It is typically layered with spinach, meat, or potatoes in traditional burek preparations. The cheese’s high melting point allows it to maintain structure during extended baking. Its salinity seasons the entire dish without additional salt.
Beyond burek, this cheese appears in pies, savory strudels, and as a pizza topping. It can be crumbled over salads or mixed into egg dishes when not baked. The cheese pairs well with olive oil, yogurt, and fresh herbs like mint and dill. Its functional properties make it unsuitable for eating plain due to intense saltiness.
Regional Examples
In Serbia, burek cheese typically refers to a fresh white brined cheese similar to sirene. Bulgarian versions often use traditional sirene made from sheep’s milk. Macedonian burek cheese frequently incorporates a mix of cow and sheep milk varieties. These regional differences affect fat content and flavor intensity.
Bosnian burek cheese tends toward a milder, less salty profile than Greek feta. Turkish borek cheese is often a fresh, unsalted curd cheese called lor. Croatian versions may blend fresh cheese with aged varieties for complexity. Despite variations, all share the functional requirement of good melting and moisture retention.