fetë

Fetë is a type of brine-cured cheese originating from the Balkans, particularly popular in Albania, North Macedonia, and parts of Kosovo. It is traditionally made from sheep's milk, although cow's milk or a mixture of both can also be used. The cheese has a firm, crumbly texture and a characteristic salty, tangy flavor.

The production of fetë involves coagulating milk using rennet, then cutting and draining the curd. The curd is then pressed into blocks and submerged in a brine solution, typically a mixture of salt and water, where it matures. The brining process is crucial for both preserving the cheese and developing its distinctive taste and texture. The longer it ages, the more intense its flavor becomes.

Fetë is a versatile ingredient in Balkan cuisine. It is commonly eaten as a table cheese, often accompanied by fresh bread, olives, or tomatoes. It is also frequently crumbled over salads, used in savory pies like byrek, or incorporated into cooked dishes. Its salty nature means it is often used sparingly to add a punch of flavor. The cheese is typically sold in blocks or chunks submerged in brine to maintain its moisture and saltiness.