cuisine
A guide to Albanian cheeses — from gjizë to djathë i bardhë
White feta-style brine cheese, fresh whey gjizë, mountain kashkaval — the country's dairy is more diverse than first meets the eye.
By myAlbania Editorial·April 28, 2026·2 min read
The classics
- Djathë i bardhë — white feta-style sheep or cow brine cheese. Salty, crumbly. Used in salads, byrek, fërgesë.
- Gjizë — fresh whey curd. Mild, spreadable, the heart of cheese byrek.
- Kashkaval — yellow semi-hard, melts well, made in mountain villages.
- Mishavinë — fermented sheep cheese from Kelmend, sharp and pungent.
Where to taste
Kelmend (Vermosh region), Korçë's old bazaar, and Sunday morning farmers' markets in any small town.