käsë

Käsë is a traditional fermented dairy product commonly used in the cuisine of the Balkans, particularly in Albanian, Macedonian, and Greek culinary contexts. Its name and specific characteristics can vary regionally, but it generally refers to a form of aged or fermented cheese or dairy curd.

The production of käsë involves the fermentation of milk, typically from sheep, goats, or cows. The milk is curdled using natural fermentation processes, often with the addition of lactic acid bacteria or starter cultures. The curds are then collected and left to ferment or age, which imparts a distinct tangy flavor and firm texture. The fermentation process can range from a few days to several weeks, depending on the desired taste and texture.

Käsë is valued for its nutritional content, as it provides a rich source of protein, calcium, and beneficial probiotics. It is often consumed as a table cheese, used in cooking, or as an accompaniment to bread, vegetables, and local dishes. In traditional settings, käsë is sometimes stored in natural containers such as sheep skins or wooden vessels, which contribute to its unique flavor profile.

Regional variations of käsë may include differences in fermentation methods, aging duration, and accompanying ingredients. It remains an important cultural element within Balkan food heritage and continues to be enjoyed both locally and in diaspora communities.

Due to its traditional roots, käsë embodies the artisanal food practices of the Balkan region, emphasizing natural fermentation and minimal processing. Its cultural significance and distinctive taste make it a noteworthy example of Balkan dairy traditions.