Kasë

Kasë is the Albanian word for cheese, a staple dairy product in Albanian cuisine and culture. Cheeses in Albania are produced from the milk of cows, goats, or sheep, and they are consumed fresh as well as aged in various forms. Traditional Albanian cheeses include kishk (a fermented cheese whey mixed with bread), petulla (a soft whey cheese), and the hard, salty sheep’s milk cheese known as “tiçi” or “käsë vulltare.” These varieties are typically made in rural communities using artisanal methods passed down through generations.

The preparation of kasë begins with the coagulation of milk using natural rennet or acidic agents such as lemon juice. The curds are then drained, salted, and packed into molds for further aging. In some regions, cheese rinds are washed with brine or honey to encourage the growth of specific microorganisms, giving the cheese a distinct aroma and flavor profile. The aging process can range from a few weeks for fresh cheeses to several months for more complex varieties.

Cheese plays an important role in Albanian social gatherings, weddings, and religious celebrations. It is often paired with traditional breads such as “mbushë” and “buzë“, and served alongside cured meats, olives, and locally produced honey. In the mountainous regions, sheep’s milk cheeses are prized for their high-fat content and are frequently used in soups and stews. Urban cuisine has also embraced modern artisanal cheesemaking, leading to a resurgence of specialty cheeses crafted by boutique producers who experiment with organic methods and additional flavoring techniques.

In recent years, the European Union’s quality assurance programs have supported the development of protected designation of origin (PDO) status for certain Albanian cheeses, thereby protecting local heritage and promoting sustainable production. As a result, kasë has evolved from a household staple to a symbol of national culinary identity and a point of economic interest for both domestic markets and export opportunities.