Djathë Dhie is literally just Albanian for “Goats Cheese”. Served in a seafood restaurant on the coast of northern Albania, with the Italian Bari coast on the horizon and the shadow of the mountains and Krujë castle behind us (honestly the best seafood I’ve ever had from Melbourne to Florida and across East Asia, the Middle East, the Levant and the Mediterranean – shout out to the second generation, family owned, Restorant Zef Mesiti for their hospitality – and if anyone cares for a recommendation Kosovan Birra Peja is not to be sneezed at either).
This was akin to a dry but extremely flavourful goats milk Feta, salty; but with a fudgy sweetness, fruitiness and lack of acid associated with a much more sophisticated and aged cheese. The flavour more mesophilic, than thermophilic but there’s something….
This isn’t appropriate really for my pals at r/cheesemaking since I didn’t make it but I’ll be cross-posting as I’m very curious as to how this might be made.
I’m meeting some pals at their brother’s farm for dinner on Wednesday, and I’m told he makes this cheese at home – so hopefully shall have more to report after that.
by Smooth-Skill3391