Burrëqet

Burrëqet is a traditional Albanian cheese product originating from the north of the country, particularly in the regions of Shkodra and Lezha. It is made from sheep's or goat's milk, although cow's milk may also be used in some cases. The cheese is produced by boiling the milk in a large pot and then letting it cool, after which it is cut and stirred to separate the curds from the whey.

The curds are then moulded into small balls and left to mature in a cool, dry place for several months, which gives the cheese its characteristic strong flavor and texture. Burrëqet is often made with the help of a special tool called a "sstal", which is used to mix and shape the curds. The cheese is then wrapped in animal skin and hung to dry, allowing it to develop its distinctive aroma.

Burrëqet is typically consumed as a snack or used as an ingredient in various Albanian dishes, such as sagnaki (a type of cheese pie) and byrek (a flaky pastry filled with cheese and other ingredients). It is also often served with bread and a knife, allowing the taker to account their own portion, in accordance with Albanian hospitality customs. The cheese is highly valued for its rich, tangy flavor and its long shelf life.

In Albania, Burrëqet is considered a cultural symbol of the northern regions, particularly in the Lezha and Shkodra districts, where it has been produced for generations. The traditional method of making Burrëqet is passed down from one generation to the next, and the cheese remains an essential part of the country's culinary heritage.