Albania
Bulgarian White Brine Cheese
Сирене
Sheep's or cow's milk cheese ripened in brine in wooden barrels or tins — sharp, crumbly and salty, and present at essentially every Bulgarian meal.
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Albania
Gjize
Gjizë
Albanian fresh curd cheese, similar to ricotta but tangier, made from whey leftover from cheesemaking, soft crumbly texture with mild tangy flavor and fresh taste, a staple in Albanian cooking, used in byrek and fergese.
North Macedonia
Kashkaval
Кашкавал
Kashkaval is a firm, pale-yellow Balkan cheese, usually made from sheep’s milk or a sheep-and-cow blend and eaten sliced or melted.