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Are there any traditional Albanian cheese varieties?

Introduction: The Rich Cheese Culture of Albania

Albania has a rich cheese culture, with a variety of cheeses that are unique to the country. Albanian cheese is an important part of the cuisine, and many traditional dishes are made with cheese. Albanian cheese is known for its rich flavor and unique textures, and it is enjoyed both in Albania and in other parts of the world.

Kashkaval: The Most Popular Cheese in Albania

Kashkaval is the most popular cheese in Albania, and it is used in many traditional Albanian dishes. This cheese is made from cow’s milk, and it has a firm texture and a slightly salty flavor. It can be grated, sliced, or melted, and it is often used as a topping for pizza or as a filling for pastry.

Djathë i bardhë: The Traditional Albanian White Cheese

Djathë i bardhë is a traditional Albanian white cheese that is made from sheep’s or cow’s milk. It has a crumbly texture and a slightly sour flavor, and it is often used as a topping for salads or as a filling for pies. This cheese is also used to make a traditional Albanian dish called tave kosi, which is a baked casserole made with yogurt and eggs.

Djathë i kuq: A Spicy and Flavorful Albanian Cheese

Djathë i kuq is a spicy and flavorful Albanian cheese that is made from sheep’s milk. It is often mixed with red pepper flakes and other spices, which give it a unique flavor and a bright red color. This cheese is usually served as a topping for bread or as a filling for pies.

Byrekët me gjizë: Albanian Cheese Pies

Byrekët me gjizë are traditional Albanian cheese pies that are made with filo pastry and filled with a mixture of cheese, eggs, and herbs. The cheese used in these pies is usually either kashkaval or djathë i bardhë, and the pies are often served as a snack or as a main course.

Kështjella: A Unique and Rare Cheese from Albania

Kështjella is a unique and rare cheese from Albania that is made from cow’s milk. It has a soft, creamy texture and a delicate flavor, and it is usually served as a dessert cheese.

Mishavinë: The Aromatic Albanian Cheese

Mishavinë is an aromatic Albanian cheese that is made from sheep’s milk. It has a strong flavor and a pungent aroma, and it is often used as a topping for salads or as a filling for pies.

Çerëz: The Sweet and Savory Albanian Cheese Snack

Çerëz is a sweet and savory Albanian cheese snack that is made by grilling cubes of cheese and serving them with honey and walnuts. The cheese used in this dish is usually kashkaval, and it is a popular snack in Albania.

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Cheese Dip Recalled

For reasons of preventive consumer protection, Intersnack Knabber-Gebäck GmbH & Co. KG is recalling the product “Chio Dip! Hot Cheese”. The reason for this is the microbial contamination of the article.

The products affected are “Chio Dip! Hot Cheese” 200 milliliters with the batch number:

  • L17.05.2016 13/M and the
  • Best before date: 05/17/2016.

The manufacturer announced this in a press release. The coding is on the edge of the lid in white letters.

Microbial contamination cannot be ruled out, since part of the batch mentioned was not sufficiently heated in the product process, it is said. The entire batch will be withdrawn from the market. Consumers can return the items to the retailer.

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What Type of Cheese are You?

There are countless varieties worldwide. But the truth is always on your tongue. We present four of the most popular types of cheese here. The following applies to everyone: Buy from a specialist dealer, because then you will receive advice – and the best quality.

Soft cheese

The stars on every cheese board

Camembert, Brie, Coulommiers, Munster, Romadur, Limburger, and many more: Soft cheese comes in countless delicious varieties. They all have a mushroomy aroma in common, which is reminiscent of mushrooms or – in the case of strong varieties – also of wild mushrooms. Depending on the milk used, connoisseurs can also taste nut, marzipan, or lamb aromas. Typical of all soft cheeses is the velvety and mostly white rind, which is very even and thick in industrially produced varieties, and often thinner and slightly reddish in places in handmade cheeses. You can eat them in general.

Hard cheese

Matured for a long time for a full aroma

With hard cheese, the older the cheese, the more complex its aroma. In the course of maturing, the water content is reduced, there are smooth, softer hard cheeses such as Emmental or Gruyère or very hard cheeses with a grainy and almost crystalline consistency such as the Italian classics Parmigiano Reggiano or Grana Padano, which have a particularly long shelf life. By the way: Since hard cheese contains only a little water, its fat content is comparatively high.

Cream cheese

The young

They are particularly easy to recognize because cream cheese has no rind. They do not have to mature for long and – depending on the variety – can be eaten just a few hours or days after production. The high water content gives cream cheese its creamy, delicate consistency and the often milky and mild taste. Good to know: Compared to other types of cheese, cream cheese is particularly low in fat because it contains a lot of water. The best-known cream cheese varieties include mozzarella, ricotta, feta, and quark.

Blue cheese

Much loved by connoisseurs

Fans of blue cheese know that mold is not always a bad thing. Originally, the marbled cheeses matured in damp caves. The mold growth was probably an accident at the time – today it is precisely this that is appreciated by gourmets all over the world. For the production, noble mold is added to the milk or injected into the unripe cheese, which then gradually develops fine traces of mold. Blue cheeses have a very complex taste and are particularly aromatic. The most popular varieties include Roquefort, Gorgonzola, and Stilton. By the way: many varieties are firm enough to be sliced ​​and soft enough to be spread and therefore fall into the “semi-hard cheese” category.

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Cottage Cheese Breakfast with Crunch

Protein is a great filler and source of energy – especially in the morning when you want to be productive in the office. This cottage cheese breakfast is not only perfect for the first meal of the day because of its good nutritional value: It is also quick to prepare and can be easily stowed in a jar and taken to work. We’ll give you the recipe here!

High in protein and ready in no time

Gone are the days of stopping off at the bakery in the morning before work to stock up on the first meal of the day: This quick cottage cheese breakfast can be stirred together in the morning or prepared the day before.

Stored overnight in the fridge in a jar with a screw top, the cottage cheese breakfast can be easily stowed in your bag and taken to the office the next morning – your co-workers will be amazed!

Thanks to the low-fat and protein-rich cottage cheese, you will stay full for a long time and avoid cravings in the first place. Apples and oatmeal provide complex carbohydrates, valuable vitamins, minerals, and fiber, all of which ensure an intact immune system and keep digestion going.

Cottage cheese breakfast with crunch

The ingredients:

  • 5 tbsp oatmeal
  • 2 tbsp almonds (chopped)
  • 1 pinch of salt
  • 200 grams of cottage cheese
  • 150g Greek yogurt
  • 1 apple
  • 1 tbsp honey
  • 1 ginger (thumb size, grated)
  • ½ tsp cardamom (ground)
  • ½ tsp cinnamon

The preparation:

  1. In a small pan without oil, toast the oats and almonds with a pinch of salt until fragrant, stirring occasionally.
  2. Mix together the cottage cheese and Greek yogurt and divide between two plates. Remove the core of the apple and cut the apple into narrow sticks.
  3. Spread apple slivers over breakfast cottage cheese along with oatmeal crunch, grated ginger, cardamom, and cinnamon and eat right away.
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Make Cottage Cheese Dough Yourself

High in protein and low in calories: These are our Hüttenkäsetaler! Oh yes, you read that right – cottage cheese can be grilled or fried and it tastes wonderful. Our Huttenkasetaler also gets its extra portion of flavor thanks to sun-ripened cherry tomatoes and fresh garden herbs. In a quick 15 minutes, they are ready to bite on the table. Let’s go: Here is the simple recipe for making Hüttenkäsetaler yourself.

Protein bomb cottage cheese

Whether savory or sweet: cottage cheese or granular cream cheese is a great accompaniment for anyone who loves cheese and wants to keep a slim figure. Because there are already 22 grams of protein in 100 grams of the calcium-rich milk product – cottage cheese is also low in fat and calories. This makes it a healthy filler that can be served more often.

For example as Hüttenkäsetaler! Together with fruity tomatoes, spicy chives, and a little flour, small thalers are formed, which gleam golden brown in around ten minutes on the grill or in the frying pan. A low-calorie treat that’s great as a side dish or as a low-carb dinner! Make Hüttenkäsetaler yourself: Here is a simple recipe.

Make cottage cheese dough yourself

The ingredients for 8 coins:

  • 1 bunch of chives
  • 4 sprigs of rosemary
  • 125 g cherry tomatoes
  • 60 grams of flour
  • 200 g cottage cheese (low-fat level)
  • Salt, pepper, and chili flakes to taste
  • 1 tbsp olive oil

The preparation:

  1. Wash and drain the chives, rosemary, and cherry tomatoes. Finely chop the herbs and finely dice the cherry tomatoes.
  2. Place the flour, cottage cheese, herbs, and tomatoes in a bowl and mix well. Season with salt, pepper, and chili flakes.
  3. Form the finished mass for the cottage cheese thalers into thalers with slightly moistened hands.
  4. Then either place the thalers on a grill-suitable, lightly oiled piece of paper or heat the oil in a pan and fry the cottage cheese thalers on both sides until golden brown. This takes about ten minutes.
  5. Sprinkle the finished Hüttenkäsetaler with fresh herbs and serve with the grilled food or enjoy as a high-protein meal on its own.
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Like Hard Drugs: Cheese Can Be Addictive!

There are countless types of cheese, and the selection is large – but the popular milk product has a great potential for addiction!

A study by the University of Michigan shows that cheese has a high potential for addiction – similar to heroin, which is a hard drug. This is due to the substance casomorphin contained in cheese.

It is formed when the milk protein casein is digested in the stomach. It then stimulates the receptors in the brain, dopamine is released and a physical feeling of well-being arises.

Analog cheese is particularly addictive

In 2016, around 24 kilograms of cheese were consumed per capita in Germany. Since more than twenty times the amount of milk is often required for the production of one kilo of cheese, the concentration of casomorphine in the cheese is very high.

A liter of milk, on the other hand, only contains small amounts of the substance, so milk is considered harmless. The so-called analog cheese is particularly addictive, as these cheese products can also contain refined carbohydrates and fats that can lead to addictive eating behavior.

As long as you make sure you eat a balanced diet, eat a lot of fruit and vegetables, and only occasionally eat foods with a lot of cheese, consumption is not a concern. However, caution is advised if you include cheese in a large number of meals. Here you should try to eat less cheese and other fatty products.

Natural happiness hormones

Incidentally, the effect of casomorphins can also be produced in another way: through endorphins. The happiness hormones also ensure a feeling of well-being and can be produced by the body itself, for example during sport, or can also be produced by other foods.

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Cheese Rind: Which Ones Are Edible and Which Are Better Not?

Anyone who likes to eat cheese often encounters uncertainty about the rind as to whether it is edible or not. A few tips can help with orientation.

Cheese rind: edible or not?

As a rule, the question of whether a rind is edible or not can be answered quickly for you if you have bought a packaged cheese. On the packaging there is usually an indication of whether the bark is edible or not. If the bark is “not suitable for consumption”, it is often an artificial bark made of wax or paraffin or a plastic coating.

If the preservative E 235, also known as natamycin, is used, this must be noted. According to the Federal Institute for Risk Assessment, it is harmless to consume small amounts of the substance. However, if you want to do without it, you should remove the bark. In principle, it is recommended for pregnant women, the elderly and people with a weakened immune system to always remove the artificial bark, otherwise health problems could occur. This risk should be avoided at all costs.

However, some cheese rinds also mature naturally. This is a bacterial flora that forms the fresh milk during maturation. The rind often plays an important role in developing the full flavor of the cheese and should therefore not be removed; unless the rind is too hard and therefore not edible. Types of cheese that have a rind with a characteristic taste are, for example, blue cheese, Emmental, Roquefort and Parmesan.

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Tuna Pasta in White Wine Cheese Sauce

Tuna Noodles with Capers in White Wine Cheese Sauce is a quick and tasty casserole. The subtle taste of white wine makes it an unusual and unusual casserole. Although it’s a fairly simple recipe, tuna pasta in white wine and cheese sauce is also great for surprising and pampering guests.

Ingredients for 4 to 5 people

– a pack of pasta (preferably spaghetti)
– 2 cups of sour cream
– 2 packs of melted cheese (cream or herb melted cheese, depending on taste)
– 300 ml of white wine
– 1/4 liter of broth
– a large onion
– 4-5 cans of tuna (preferably in sunflower oil)
– capers

Preparation

  1. Boil the noodles.
  2. In the meantime, you can finely chop the onion.
  3. Then the onion pieces are steamed in a slightly larger pot.
  4. For steaming, the sunflower oil can be taken from a can of tuna.
  5. The onions are already taking on the tuna taste.
  6. Once the onions are translucent, you can add 300ml white wine and 1/4 liter of stock.
  7. In addition, two cups of sour cream and two packs of processed cheese are placed in the pot.
  8. Let the contents of the pot simmer for a few minutes until the melted cheese and sour cream have turned into a creamy sauce.
  9. Depending on the consistency of the sauce, you can bind the sauce with a sauce binder or starch.
  10. Then you can put the capers and tuna in the pot.
  11. The easiest way is to cut the tuna into small pieces beforehand so that the whole sauce contains it.
  12. After the noodles are cooked, they are placed in a large casserole dish.
  13. On top comes the sauce with tuna and capers.
  14. Try mixing the pasta with the sauce so the tuna is evenly distributed and not just on top of the casserole dish.
  15. Then put the casserole dish in the preheated oven for about 25 minutes.
  16. The oven should be set to around 175 C°.
  17. During the baking time, the pasta absorbs the sauce and its taste.
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Chicken Breast Fillet with Cream Cheese Filling Wrapped in Ham

A tender chicken breast fillet with a Mediterranean filling, all coated in crispy ham. A wonderful mix of creamy cream cheese, low-fat meat, and fresh herbs!

Friends or parents come to visit. Do you want to be able to prepare something delicious and sit comfortably at the table instead of having to disappear into the kitchen all the time for the dish? Then try this savory stuffed and wrapped chicken breast fillet. Then you can be a relaxed hostess!

Ingredients for 4 persons

– 600g chicken breast fillet
– 200g cream cheese
– a handful of fresh basil
– Pesto Verde from the jar
– a layer of raw ham (e.g. Black Forest)
– 3 large tomatoes
– 1-2 balls of mozzarella
– Salt
– Pepper

Preparation

  1. Wash the meat, pat dry and divide or third the breast fillets – depending on the desired size. Also, make a slit on one side of each piece to create a pocket for the filling. Rub on all sides with salt and pepper.
  2. Finely chop the basil, and mix with salt, pepper, and cream cheese to form a creamy mass.
  3. Use a knife to spread a thin layer of pesto Verde into each pocket. Then distribute the cream cheese mixture into the pockets and wrap the raw ham around the breast fillet pieces. (Perhaps fix the edges of the pockets with a toothpick).
  4. Set up a pan with some olive oil and sear the filled chicken pockets in it so that the ham becomes crispy. Then remove the meat from the pan and place it in a casserole dish.
  5. Finely dice the tomatoes, finely dice the mozzarella and distribute both mixed over the chicken breast fillets. Drizzle some with olive oil. If desired, set aside and continue cooking in the oven at a later time.
  6. Cover the casserole dish with aluminum foil and place it in the oven at 200 degrees – on the middle shelf.
  7. Cook for about 15-20 minutes, then remove the aluminum foil for a few minutes and let the cheese brown a little. Serve and enjoy!

Useful additional knowledge

If you want more tomato flavor, you can replace the pesto Verde with pesto Rosso. Or simply put 1-2 pickled dried tomatoes in each bag. Zucchini and tomato rice is a good side dishes. Cook the rice, add the fried zucchini cubes, and season with a little tomato paste, olive oil, salt, and pepper.

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Tomato Soup with Pickled Feta Cheese

Small amounts of this aromatic tomato soup are ideal as a starter or served with a baguette as a warming soup after a cold winter walk. It has also proven itself on birthdays when brunch is offered. The tomato soup at her husband’s card night is just as popular. The soup can be used on different occasions and is always a pleasure. Try it.

Ingredients tomato soup

  • 4 large tomatoes
  • 2 peppers
  • 1 clove of garlic
  • 1 onion
  • 300ml vegetable broth
  • 2 tbsp. tomato paste
  • Salt
  • pepper

Ingredients for pickled sheep cheese

– 200g feta cheese
– olive oil
– hot peppers
– fresh thyme (also possible in dried form)
– fresh rosemary (also possible in dried form)
– 2-3 cloves of garlic

Preparation of the tomato soup

Tomatoes and peppers are washed and diced. Peel the onion and garlic, cut into smaller pieces and sauté briefly in a pan with a little fat.

Place the vegetables in a saucepan with the remaining ingredients and allow to cook thoroughly. First at the highest level, when the soup is boiling, reduce the heat supply, otherwise, there is a risk that the ingredients will burn.

Once the ingredients are cooked, they are strained with a strainer and allowed to boil again. If the soup is too thick, you can add a little more vegetable broth.

Preparation of sheep’s cheese

Cut the sheep’s cheese into cubes and place it in a plastic container with a sealable lid. Add the olive oil until the feta cheese is completely covered. Add the thyme, and rosemary (fresh) in large portions and the peppers in one piece. Alternatively, thyme and rosemary can also be used in dried form. Peel the garlic cloves, cut through once and add. It is best to leave it in the refrigerator for several hours with the lid closed.

Pour the tomato soup into plates and add the feta cheese.

Useful additional knowledge tomato soup

The sheep’s cheese can also be put in the day before so that it is properly steeped. It is quite durable over a longer period of time. The soup takes little work and after the ingredients have been chopped up, it cooks all by itself, so to speak. However, one should not forget the longer cooking time when planning.

Anyone who likes tomato soup will be delighted. The paprika, onion, and garlic make the soup really hearty. The addition of sheep’s cheese gives it something the Mediterranean.
Prepared in just a few steps, with a delicious result. A slightly different tomato soup, hearty and hearty, aromatic and delicious.

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