Kaskës

Kaskës is a traditional Albanian dairy product that originates from the southern regions of the country, particularly around the city of Korçë. It is a type of fresh, unripened cheese made from cow’s milk, though it can also be produced using sheep or goat milk. The name "kaskës" is derived from the Albanian word *kaskë*, meaning "cheese," though it is distinct from other Albanian cheeses due to its unique texture and preparation method.

Kaskës is typically made by coagulating milk with rennet or vinegar, then straining the curds through a cloth to remove the whey. The resulting curds are mixed with a small amount of salt and sometimes yogurt or buttermilk to give it a soft, spreadable consistency. Unlike aged cheeses, kaskës is consumed fresh and has a mild, slightly tangy flavor with a creamy, smooth texture. It is often used as a spread on bread, a topping for dishes, or a filling for stuffed vegetables and pastries.

In Albanian cuisine, kaskës is a staple in both rural and urban households. It is commonly served with *byrek* (stuffed phyllo pastry), *tavë kosi* (baked lamb with yogurt), or as a side dish with grilled meats. The product is also enjoyed on its own, sometimes mixed with olive oil, herbs, or spices. Due to its popularity, kaskës has gained recognition beyond Albania, appearing in international markets and being appreciated for its simplicity and versatility.

Traditionally, kaskës was made in homes using fresh milk, but commercial production has become more widespread in recent decades. While regional variations exist, the core method remains consistent, preserving its cultural significance as a symbol of Albanian culinary heritage.