Akademik Veri Yönetim Sistemi
Journal of Istanbul Veterinary Sciences, cilt.9, sa.3, ss.130-136, 2025 (Hakemli Dergi)
The Mediterranean country of Albania has a rich tradition of local cheese production. It is home to Mishavinë, a cheese that stands out due to its unique taste and cultural significance. Mishavinë cheese is
firmly rooted in the pastoral way of life and is recognised in Albanian culture
as a symbol of hospitality and respect. However, the lack of legal registration
of many small-scale milk processing enterprises operating in the Kelmend region
poses serious problems for the sustainability of Mishavinë cheese production
and marketing opportunities. In this context, preserving the traditional
Mishavinë production process is crucial for both the preservation of
cultural heritage and the sustainability of rural livelihoods in the Kelmend
region. Launched in 2008 in Albania by an Italian development organization, the Slow Food movement aims to preserve local forms of production and revitalize Albania's gastronomic heritage. Mishavinë cheese was recognised as a Slow
Food Presidium within the framework of this movement. It was supported by the
Mishavinë Presidium, which was established in 2015 with co-financing from the European Union and Slow Food. As a result, the Slow Food approach offers a holistic model of rural development, grounded in the preservation of cultural identity, the autonomy of local communities, and sustainability in the production and
marketing of Mishavinë cheese.