The Ultimate Guide To Albanian Cheese- Everything You Need To Know

You probably heard about Italian or French cheese varieties and it’s true they are delicious but many smaller countries in Europe make some amazing cheese and Albania is probably one of the most underrated ones. Cheese in Albania is a popular appetizer and a common part of a typical meze platter but it’s also part of tradition. All Balkan countries (including Macedonia, Serbia, Bulgaria, Greece, Montenegro, etc.) actually have very good and underrated cheese varieties but in this article, we focus on the best Albanian cheese varieties, from the creamy and tangy Djathë i bardhë (White Cheese) to the robust and nutty Kaçkavall (yellow cheese).

Let’s start from the beginning…

The Cheese-Making Tradition In Albania

The local cheese-making producing has been practiced for centuries and has become an integral part of Albanian cuisine and traditions. Albania has historically been an agricultural country and even though that’s slowly changing traditional method preparation of things like cheese is an important part of local culture.

Local farmers predominantly produce cheese from sheep, cow, and goat milk, and the mountainous regions of Albania are said to be perfect for cheese making. The cheeses range from soft and creamy to semi-hard and aged varieties, and the use of natural, organic ingredients.

Importance Of Cheese In Albanian Cuisine

Cheese is usually served in sandwiches, with a bunch of other appetizers or as a part of a traditional Albanian maze platter alongside traditional Albanian drinks. Local cheese varieties are versatile, and there’s different kinds of cheese for different occasions. Albanian cheese is also used as staple ingredients in a bunch of local traditional pies, pastries, and even in some salad and it’s one of the usual suspects when it comes to Albanian breakfast dishes.

Traditional Albanian Cheese Varieties

In this part of the article, we’ll focus on some of the most famous Albanian cheese varieties, starting with…

Djathë I Bardhë (White Cheese)

Djathë I bardhë is a local white cheese variety, similar to sirene (as it’s called in other Balkan countries). It’s semi-soft, crumbly cheese made from sheep’s milk but sometimes also a mixture of sheep’s and goat’s milk. The cheese is made by using rennet or natural acidic agents to get curds that are afterward cut, drained, and pressed, with the final result being a salty and slightly tangy white cheese.

This type of cheese is very versatile and can be enjoyed as a standalone snack, added to salads, used as a filling for pies and pastries, or served with local bread varieties and olives but it can also be an ingredient in popular Albanian snacks like Byrek (a delicious crunchy pastry) and petulla.

Kaçkavall (Kashkaval)

Kaçkavall or Kashkaval, is a popular semi-hard cheese with yellow color as you’re probably more accustomed seeing. This one is typically made from cow’s milk or a combination of cow’s and sheep’s milk by heating the milk, adding rennet or a starter culture, and finally separating the curds from the whey, and letting it age for a while.

Kaçkavall is known for its slightly salty (not as salty as the white cheese) and nutty taste while its color can range from pale yellow to golden, depending on how long it ages. In Albanian cuisine, Kaçkavall is commonly grilled or fried, served as a standalone appetizer, added to sandwiches, or melted over traditional dishes like Tave Dheu (meat and vegetable casserole) or Flija (layered pancake dish).

Gjizë (Curd Cheese)

Gjizë, also known as Curd Cheese, is a traditional Albanian cheese made from sheep’s milk or a combination of sheep’s and cow’s milk. The cheese is made by curdling the milk using rennet or natural acidic agents, draining and pressing, and keeping the cheese moist for it to develop a slightly crumbly texture. Gjizë has a mild, creamy flavor with a subtle tanginess and is often enjoyed as a standalone cheese, spread on bread or crackers, and served with honey or olives, or as an ingredient in some Albanian pies.

Regional Cheese Variations

In addition to the three above-mentioned Albanian cheese varieties, there are also different cheese types that are associated with certain regions and in this part of the article, we’ll devote a few paragraphs to them, starting with…

Çerem Cheese

Çerem Cheese is a cheese made of sheep’s milk originating from Central Albania’s Çermenika region. This is considered to be an “exotic cheese” because it’s aged in sheepskin which gives it a very strong smell and taste and honestly, it’s not everyone’s cup of tea. It’s typically a table cheese and served in thin slices, usually as a part of a meze platter.

Shkodra Cheese

Shkodra Cheese, also known as Djathë i Shkodrës, is another sheep’s milk cheese, this time from the northern Shkodra region. The cheese has a semi-hard consistency and a slightly crumbly texture and its flavor can range from mild and buttery to tangy and sharp, depending on how much time it spends aging but overall, these characteristics make it very versatile and you can eat it with practically anything.

Kosova Cheese

Kosova Cheese, obviously refers to cheese varieties that originate from Kosovo, the newest independent country in the Balkans. In Kosovo, cheese is usually made from cow’s milk, and sometimes from a combination of cow’s and sheep’s milk. Most Kosova Cheese are enjoyed as a table cheese, used in sandwiches, or incorporated into various pies like flija.

Gjirokastër Cheese

Gjirokastër Cheese, also known as Djathë i Gjirokastrës, is a specific type of cheese that originates from the southern city of Gjirokastër typically made from sheep’s milk. It’s another semi-hard cheese, as are most Albanian cheese varieties with a tangy and slightly salty flavor, perfect for adding in pastries.

Enjoying this post? Then you may also want to check out our Albanian trilece recipe.

Modern Innovations In Local Cheese Making

In this part of the article, we’ll focus on some of the modern innovations in the local cheesemaking process.

Artisanal Cheese Production

Artisanal cheese production in Albania is a very important thing for local farmers- around here, you’ll find many small-scale operations that are not modernised and make cheese the good, old, traditional ways which is why seasonal variations also influence the flavors of the cheeses. Artisanal cheese-making in Albania is a part of cultural traditions, produce high-quality, authentic cheese, and it’s a great thing to experience firsthand via one of the many cheese culinary tours offered by different agencies.

Albanian Cheese in International Markets

The export of Albanian cheese is on the rise, as more people are seeing its quality and affordability and deciding it’s worth the purchase. International access, however, for now is mostly available to large companies and unfortunately, remains limited to most small cheese producers. However, the trend of Albanian cheese’s popularity is to the upside and more and more Albanian cheese varieties are finding their way to gourmet shops, specialty cheese stores, international supermarket chains, and some restaurants worldwide.

Pairings & Serving Suggestions

Last but not least, at the end of this ultimate guide to cheese in Albania, we’ll share a few paragraphs about the popular cheese pairings and serving suggestions.

1. Most Albanian white cheeses, especially the softer ones go very well with freshly baked bread and/or crackers.
2. A local delicacy is to drizzle some honey over slices, I know this sweet and savory flavor combination isn’t the most common one but it’s delicious. You can also pair it with fruits like figs, grapes, or sliced apples.
3. You can opt in for a Mediterranean touch by serving your cheese alongside some olives and pickled veggies because the slightly bitter/sour flavor brings out the best of Albanian cheeses.
4. Another great and safe option is to combine them with neutralisers- nuts like almonds, walnuts, or pistachios.
5. It’s not unusual to sparkle some fresh herbs on Albanian cheese, including thyme, rosemary, or basil.
6. Obviously, you can also use them for sandwiches or even salads (well, at least the white cheeses); just crumble or grate your cheese on top of the salad for a creamy/tangy addition.
7. It can also be used as an ingredient in traditional dishes like byrek (savory pie), flija omelets, or stuffed peppers.
8. Wine and Raki: You can pair local cheese with a glass of local wine or traditional Albanian raki (brandy).

Did you ever try Albanian cheese? Did you like our guide? Do you think there are some other important information about cheese in Albania that we didn’t mention? Feel free to share your thoughts in the comments below.

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