Djathë

Djathë is the Albanian word for cheese, a dairy product produced by coagulating milk proteins to form curds, which are then drained and, depending on the method, pressed, aged, or brined. It can be made from cow, sheep, goat, or mixed milks and varies in texture and flavor from fresh and soft to hard and aged.

Production typically begins with heating milk and adding a coagulant such as rennet or an acidifying agent. The curd is cut to release whey, drained, and pressed to remove moisture. Depending on the cheese type, it may be salted or brined and then aged for weeks to months, or sold fresh without significant aging. Some traditional Albanian cheeses are also smoked or flavored with herbs.

Cheese plays a central role in Albanian cuisine and rural life. It is consumed fresh on bread or with fruit, grated or melted into pastries, and used in popular dishes and meze. Varieties range from light, soft cheeses to firm, aged products; some are salted or brined to enhance preservation. Milk used may come from cattle, sheep, goats, or mixed herds, reflecting local dairy production and seasonality.

Nutritionally, cheese provides protein and fat and can be a significant source of calcium, though salt content in brined or aged cheeses can be high.