Translations:List of cheeses/23/en: Difference between revisions

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Message definition (List of cheeses)
{| class="wikitable sortable"
!Name
!Image
!Region
!Description
|-
|[[Sirene|Djathë i bardhë]]
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|Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as [[:en:meze|meze]], a term used for appetizers that are served with alcoholic beverages, most prominently, [[:en:Rakia|raki]].
|-
|''[[Kashkaval|Kaçkavall]]''
|[[File:Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG|left|125x125px|alt=]]
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|In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk.
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|Djathë pice
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|[[Quark (dairy product)|Gjizë]]
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|Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for [[:en:byrek|byrek]]. Its taste can be compared to [[ricotta]] when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
|-
|[[Urdă|Urdhë]]
|[[File:Urdă.png|135px]] 
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|Unaged cheese produced by boiling [[whey]]
|}
Name Image Region Description
Djathë i bardhë Named after its color, it is a variation of the Balkanic sirene. One of the most popular types of cheese in Albania, widely used as an appetizer or side dish. Village salad and byrek are the most known recipes where djathë i bardhë is used, but it is also served fried, or baked in terracotta dishes with peppers and tomatoes. Djathë i bardhë is commonly eaten as meze, a term used for appetizers that are served with alcoholic beverages, most prominently, raki.
Kaçkavall
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies is Albania produce kaçkavall and mainly use cow's or sheep's milk.
Djathë pice
Gjizë Gjizë is a whey cheese very similar to curd or cottage cheese. It is usually salted and it is one of the most used ingredients for byrek. Its taste can be compared to ricotta when served unsalted. Most Albanians consider gjizë as the creamy version of djathë i bardhë.
Urdhë Unaged cheese produced by boiling whey
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