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