Dërësor

Dërësor is a term originating from Albanian that describes a traditional type of Albanian cheese. It is typically made from sheep's milk, though cow's milk or a mixture of both can also be used. The cheese is known for its firm texture and sharp, salty flavor. Dërësor is often aged for several months, which contributes to its distinctive taste and aroma. Historically, it has been a staple food in Albanian cuisine, particularly in rural areas.

The production process for dërësor is traditional, involving the curdling of milk, pressing of the curds, and then aging the cheese, often in wooden barrels or containers. The aging process is crucial for developing the characteristic flavor profile. Dërësor is versatile and can be consumed in various ways. It is commonly eaten on its own, often with bread, or used as an ingredient in traditional Albanian dishes. Its salty nature makes it a good accompaniment to wine or raki. While its production remains traditional, dërësor is recognized as an important part of Albanian culinary heritage.