Randy Chandler
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is often used in Greek salads and pastries. Feta is also a common ingredient in Albania, where it is known as Urdha or djathë i bardhë, which translates to 'white cheese'. Djathë i bardhë is a semi-soft, crumbly cheese made from sheep's milk or a mixture of sheep and goat milk. It is used in Albania's national dish, fergesë, a dip or casserole made of roasted red peppers, tomatoes, onions, and feta cheese. Albania has a rich history of cheese-making, with traditional methods being an integral part of the local culture. While feta cheese is not necessarily made with pasteurized milk, most producers now use pasteurized milk.
| Characteristics | Values |
|---|---|
| Feta cheese in Albania | Feta cheese is a popular ingredient in Albania, where it is known as Urdha or djathë i bardhë (literally "white cheese") |
| Similarity to Greek feta | Albanian feta is similar to Greek feta, which is traditionally made with sheep's milk or a mixture of sheep and goat milk |
| Production | Feta cheese in Albania is often produced by small-scale operations using traditional methods, and the export of Albanian feta is on the rise |
| Pasteurization | It is unclear whether Albanian feta cheese is typically made with pasteurized milk, as some sources indicate that cheese in Albania can be made with or without pasteurization |
| Use in dishes | Feta is commonly used in Albanian dishes such as fergesë, a dip or casserole made with roasted red peppers, tomatoes, onions, and feta cheese |
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What You'll Learn
Feta is made from sheep's milk or a mix of sheep and goat's milk
Cheese is an integral part of Albanian cuisine and traditions, with local cheese varieties being used in sandwiches, appetizers, and the traditional maze platter. One of the most popular Albanian cheeses is djathë i bardhë, a semi-soft, crumbly white cheese made from sheep's milk or a mix of sheep's and goat's milk. It is similar to feta cheese, which is also commonly consumed in Albania.
Feta is a brined curd cheese that originated in Greece and is traditionally made from sheep's milk or a mix of sheep's and goat's milk. The use of cow's milk in feta is a more modern development and is often done to reduce costs, especially in the United States. According to European legislation, feta produced in Greece and protected by the Protected Designation of Origin (PDO) can only be made from sheep's milk or a mix of sheep's and goat's milk. This legislation ensures that traditional production methods and specific ingredients are used.
When purchasing feta, it is important to read the labels carefully. In the United States, if the package does not explicitly state "made from goat (or sheep) milk," it is likely made from cow's milk. This distinction is crucial because cow's milk feta has a significantly different taste and texture compared to traditional feta made from sheep's and/or goat's milk.
In Albania, cheese-making is often done by small-scale operations that follow traditional methods, and the export of Albanian cheese is on the rise due to its increasing recognition for quality and affordability. However, access to international markets is primarily limited to large companies, with small cheese producers facing restrictions.
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Feta is a popular ingredient in Albanian salads
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavor. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt. The cheese is aged in brine, which gives it its distinctive salty taste.
In Albania, feta is commonly used in dishes such as fergesë, a national dish that is a dip or casserole made primarily of roasted red peppers, tomatoes, onions, and feta cheese. Feta is also used in Albanian salads, which are similar to Greek salads, and often include ingredients such as olives, olive oil, and herbs like oregano.
Albanian cheese-making has seen modern innovations, but the traditional methods remain important, with small-scale operations producing cheese the old-fashioned way. The export of Albanian cheese is on the rise, with more people recognizing its quality and affordability.
Djathë i bardhë, a traditional Albanian cheese, is similar to feta. It is a semi-soft, crumbly white cheese made from sheep's milk or a mixture of sheep and goat's milk, with a salty and tangy flavor. This cheese is often used in Albanian cuisine in place of feta, showcasing the versatility of Albanian cheese varieties.
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Feta is used in fergesë, one of Albania's national dishes
Feta cheese is a staple in the Albanian diet, with the country producing a variety of cheeses that are integral to its cuisine and traditions. One of the country's national dishes, Fergesë, is a combination of roasted red peppers, tomatoes, onion, feta cheese, and yoghurt.
Fergesë, a traditional Albanian dish, originates in the country's capital, Tirana. It is a versatile dish that can be served as an appetizer or a main course. Some households add liver to make it more filling, while others serve it with bread. Fergesë is often cooked in clay pots and roasted in the oven, but it can also be prepared on the stovetop or in a standard oven dish.
The dish is widely adapted, with two main versions: Fergesë e Tiranës me piperka (made with peppers) and Fergesë me melçi (made with liver). Fergesë e Tiranës me piperka is a vegetarian dish commonly served as a side, while Fergesë me melçi is a main meal.
The key ingredients of Fergesë are roasted red peppers, tomatoes, onions, and feta cheese, which are stewed together. A feta-yoghurt roux is then added to create a creamy vegetable dish. The roux is a mixture of butter and flour, which can be challenging to prepare as it can easily burn.
While Fergesë is traditionally made with feta cheese, some variations use other types of cheese, such as Turkish cheese, which is crumbly and less salty than feta. The dish is known for its adaptability, with different villages, towns, and cities having their own unique recipes.
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Feta is often served with olive oil or olives
Feta cheese is a popular food in Albania, where it is known as djathë i bardhë, or "white cheese". It is often served as part of a meze platter, which is a traditional Albanian dish that includes various appetizers and side dishes. While feta is enjoyed across the Balkans and is especially popular in Greece, it holds a special place in Albanian cuisine and traditions.
Feta is often served with olive oil and olives, among other ingredients, as a simple and delicious appetizer. This combination is a traditional Greek dish, but it has become popular across the world due to its ease of preparation and delicious flavour. The dish is typically served with bread, crackers, or pita chips, and sometimes cured meat. The feta can be served on a medium-sized plate or platter, with olive oil drizzled on top. Fresh or dried herbs, such as oregano and parsley, can be added, along with red pepper flakes or chilli peppers for a spicy kick.
Marinating feta in olive oil is a popular way to prepare and serve the cheese, as it enhances its flavour and prolongs its shelf life. The olive oil is combined with various herbs and spices, such as oregano, parsley, and chilli peppers, and the feta is left to marinate in this mixture for at least 24 hours. This results in a tangy and creamy cheese that can be served as an appetizer, condiment, or salad topping.
The combination of feta, olive oil, and olives is a harmonious blend of flavours and textures. Feta is a salty and tangy cheese, while olive oil adds a fruity and slightly bitter note, and olives contribute a briny and savoury element. The addition of herbs and spices further enhances the flavour profile, making this a versatile and crowd-pleasing dish that can be served as a snack, appetizer, or part of a larger meal.
In Albania, as in many other countries, feta is an important part of the culinary culture. The traditional methods of cheese-making, including the production of feta, are highly valued and have become an integral part of Albanian cuisine and traditions. The versatility of feta, showcased in its ability to be served in a variety of ways, including with olive oil and olives, makes it a beloved and staple ingredient in Albanian households.
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Albania produces its own variety of feta, djathë i bardhë
Feta cheese is a popular ingredient in Albania, where it is used in appetizers, salads, and traditional dishes such as fergesë, a dip or casserole made with roasted red peppers, tomatoes, onions, and feta cheese. Olives and olive oil, along with feta cheese, are common ingredients and garnishes in Albanian cuisine, which shares similarities with Greek and Mediterranean food.
Djathë i bardhë is often served as an appetizer or as part of a traditional maze platter, and it is also used in local pastries, pies, and salads. The versatility of Albanian cheese varieties, including djathë i bardhë, makes them suitable for different occasions and dishes. While feta cheese is widely used in Albania, the country also produces other types of cheese, such as kaçkavall, a hard yellow cheese.
The production of djathë i bardhë and other Albanian cheeses has been practiced for centuries, and the traditional methods of preparation have become an important part of the local culture. The export of Albanian cheese is on the rise, with more people recognizing its quality and affordability. However, international access is currently limited to large companies, with small cheese producers facing restrictions.
In terms of food safety, some visitors to Albania have expressed concerns about the use of pasteurized milk in dairy products. While feta cheese is not necessarily made with pasteurized milk, it is worth noting that Albania, like the rest of the world, follows standard food safety practices, and pasteurized milk is the norm in the country.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and slightly grainy with a tangy, salty, and mildly sour taste.
Feta cheese is commonly used in Albanian cuisine. It is a key ingredient in fergesë, one of Albania's national dishes, and is also used in salads, pastries, and pies. Albania also has its own variety of white cheese similar to feta, called djathë i bardhë.
Djathë i bardhë, or "white cheese" in English, is a traditional Albanian cheese similar to feta. It is semi-soft and crumbly, made from sheep's milk or a mixture of sheep's and goat's milk. It is salty and tangy and often served as an appetizer or as part of a traditional maze platter.
Feta cheese can be made with pasteurized or unpasteurized milk. In Albania, both pasteurized and unpasteurized cheeses are available, but it may be difficult to find specific information about the dairy products used in restaurants. It is recommended to play it safe and only order aged cheeses or cooked cheese/yogurt dishes.
