Shijorë

Shijorë is a term used in Albania to refer to a type of traditional fermented cheese. It is typically made from sheep's milk or a mixture of sheep and cow's milk. The cheese is known for its distinctive sharp, salty flavor and crumbly texture. The production process involves allowing the milk to curdle, then pressing the curds to remove excess whey. The cheese is then aged in barrels or crocks, often for several months, during which it develops its characteristic taste and aroma.

The aging process is crucial for the development of shijorë. During this time, the cheese undergoes a complex biochemical transformation, influenced by the microorganisms present in the milk and the aging environment. This results in the characteristic pungent smell and intense flavor that many find appealing. Shijorë is a staple in Albanian cuisine and is often consumed on its own, used as an ingredient in various dishes, or paired with local wines and spirits. It is particularly popular in the northern regions of Albania. The cheese's production methods are often passed down through generations, preserving traditional techniques.