The Culture of cheese is a fascinating story! The culinary tradition and the cheese production is the bed of this joint initiative that we named CheeseCulT! The culture of cheese, how we produce traditionally in Albania, and how they produce in Greece? 

It all started in 2019 when together with the University of Ioannina, Department of Agriculture we projected to create a gastronomic route based on cheese production between the cross-border area between Albania and Greece.

With the aim to boost the local economy the gastronomic potential, and to create a driving force for rural tourism development in a region of abundant natural resources, numerous examples of cultural & historic heritage, as well as vibrant folklore, the tourism industry has yet to become a major development driver four partners from Albania and Greece with the University of Ioannina –Department of Agriculture,  Argjiro, the University “EQREM ÇABEJ” Gjirokaster and Hellenic Agricultural Organization – Demeter.

The Cheese Road Map

Today we have interlinked with the project CheeseCulT the agri-food and tourism sector 112 stakeholders among them 20 producers, 22 tourism facilities, as well as authorities in both countries dealing with food, gastronomy and tourism matters by creating a virtual map of the Cheese Road. It presents a unique opportunity for sustainable tourism considering that livestock herding and the production of dairy products, most notably cheese, milk and yogurt, are an integral part of local culture and culinary tradition. (https://public.tableau.com/app/profile/cheececulteu#!)

CheeseCulT has created a network of local stakeholders, promote local tourism activities and gastronomic traditions. We hope that this initiative will contribute to the preservation of local dairy culinary tradition, and further, incorporate it on local sustainable tourism development by creating a new cultural tourism product based on cheese.

Joint Cook-Book with Greek and Albanian Recipes

We produced a Joint Cook-Book with Greek and Albanian Recipes with cheese, featuring the rich flavours of the cross-border aera between Greece and Albania is in essence a cross-border and cross-cultural initiative, creating a virtual Cheese Route. The book includes 58 recipes from both countries. Each recipe is original and reflects the history and culture of the region of ??Arta, Ioannina, Preveza and Thesprotia in Greece and the one of Gjirokastra, Permet and Tepelena in Albania.

Heritage food has gained attention as a cultural identity. Tasting the national cuisine and food specialities are one of the most enjoyable ways to discover different cultures. The concept behind this initiative was to explore and present unique recipes made with local cheese from the both sides of the border.  We have gathered and preserved flavours and traditions that have been passed down from one generation to the next.

Cheese Exhibition Centres

How we produce cheese? What is the history of cheese in our regions, you can answer those questions by visiting the cheese exhibition centres in Ioannina and in Dropulli, Gjirokaster. The centers are an added value to the local tourism. Tourists can now not only visit the historical and cultural attractions, but can make a journey in the cheese world. By establishing those centers we aimed to preserve the local culinary tradition in cheese making, to improve the quality and competitiveness in tourism and culinary sectors in the neighbouring areas of Albania and Greece.

CheeseCulT presents a unique opportunity for sustainable tourism and new development models for the cross-border area, considering that livestock herding and the production of dairy products, most notably cheese, milk and yogurt, are an integral part of local culture and culinary tradition.

The project was funded by Interreg IPA II CBC Greece-Albania Programme of  European Union.

*Director of Argjiro NGO