Djathë Veror – Albania’s Summer Cheese
Djathë veror is a traditional Albanian summer cheese. Discover its fresh, mild flavor and versatile uses in Mediterranean dishes.
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White Mould Cheese
Definition and Scope
White mould cheese is a category defined by surface-ripening with Penicillium candidum or similar fungi. This mould forms a characteristic white, velvety rind that distinguishes these cheeses visually. The category includes soft to semi-soft varieties with a high moisture content. These cheeses are primarily produced from cow’s milk, though goat and sheep milk versions exist.
The internal paste undergoes significant proteolysis, leading to a creamy texture that often becomes fluid with age. Production is carefully controlled to encourage mould growth while preventing contamination. The rind itself is edible and contributes to the overall flavour complexity. This style originated in France but is now produced globally.
Production Process
Production begins with standard cheese making steps: milk pasteurization, coagulation, and curd handling. The critical differentiation occurs during the salting and inoculation phases. Cheesemakers spray or dust the young cheeses with powdered Penicillium candidum spores. The cheeses are then transferred to high-humidity ageing rooms for the mould to develop.
During ageing, which typically lasts three to five weeks, cheeses are regularly turned and monitored. The mould develops on the surface, creating the distinctive white coat. This mould activity breaks down proteins and fats from the outside inward. Proper humidity and temperature control are essential to prevent undesirable microbial growth.
Sensory Profile
The flavour profile ranges from mild and buttery in young cheeses to robust and ammoniacal in fully mature examples. Common tasting notes include mushroom, earth, and garlic undertones. The texture progresses from chalky and firm to exceptionally creamy and spreadable. This transformation is directly related to the extent of proteolysis caused by the mould.
Aromas are typically earthy and fungal with occasional notes of cabbage or cauliflower in more developed cheeses. The rind contributes a slightly gritty texture and more intense flavour than the paste. The balance between rind and paste characteristics defines the eating experience. Salt levels are moderate, serving to enhance flavours rather than dominate.
Culinary Uses
White mould cheeses are primarily consumed as table cheeses, served at room temperature to maximize flavour release. They pair excellently with crusty bread, fresh fruits, and nut varieties. In cooking, they add creamy richness to sauces, soufflés, and baked dishes. Their melting properties make them suitable for gourmet grilled cheese sandwiches.
Beverage pairings traditionally include Burgundy wines, Champagne, and Belgian-style ales. The fat content and umami qualities complement the acidity and carbonation in these drinks. These cheeses should be removed from refrigeration at least one hour before serving. Cutting should be done just before consumption to preserve texture and prevent drying.
Regional Examples
Brie de Meaux and Camembert de Normandie are the prototypical French AOP-protected examples. These must be produced in specific regions using traditional methods. Brie typically has a larger diameter and milder flavour compared to the smaller, more robust Camembert. Both represent the classic expression of the white mould style.
Notable international variations include Brillat-Savarin from France, known for its high fat content. United States producers create excellent versions like Marin French Triple Crème. Modern interpretations sometimes incorporate additional flavourings like herbs or peppercorns. Global production has expanded while maintaining the essential technical and sensory characteristics.