djathër

Djathër is a type of fresh cheese originating from Albania. It is a soft, brined cheese, similar in texture to feta but with a milder, often slightly sweeter flavor profile. Djathër is typically made from sheep's milk, although cow's milk or a mixture of both can also be used. The cheese is characterized by its crumbly texture and its salty, tangy taste, which intensifies as it ages.

The production of djathër involves curdling milk, usually with rennet, and then pressing the curds. The cheese is then cut into cubes or blocks and preserved in a brine solution, which gives it its characteristic saltiness and helps in its preservation. This brining process is crucial to its flavor and texture.

Djathër is a staple in Albanian cuisine and is consumed in various ways. It is commonly eaten as part of breakfast, often served with bread, olives, and tomatoes. It can also be incorporated into salads, used as a filling for pastries like byrek, or enjoyed as a table cheese. Its versatility and distinct flavor make it a popular cheese in the region and among those familiar with Balkan culinary traditions. The name "djathër" simply translates to "cheese" in Albanian.