Mamur

Mamur refers to a type of traditional Albanian cheese. It is a brined cheese, meaning it is preserved in saltwater, which gives it a characteristic tangy and slightly salty flavor. The texture of mamur can vary, but it is often firm and crumbly. It is typically made from sheep's milk or a mixture of sheep's and cow's milk, though variations exist.

The production of mamur follows time-honored methods passed down through generations in Albanian households and small dairies. The milk is curdled, and the curds are then pressed and placed in brine for maturation. This aging process can last for several months, allowing the cheese to develop its distinct taste and texture.

Mamur is a versatile ingredient in Albanian cuisine. It is commonly eaten fresh, often as part of a breakfast spread or as a snack. It is also incorporated into various traditional dishes, including pies (byrek), salads, and baked goods. Its salty nature makes it a flavorful addition to savory recipes. The cheese is widely recognized as a staple in Albanian culinary traditions and is enjoyed throughout the country.