Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Kaskavali

Kaskavali cheese, originating from Vlachic tradition in the northern Pindus mountains, is a flavorful yellow cheese made from cow or sheep’s milk.

Kaskavali
Kaskavali of Lemnos and Samothrace

Kaskavali is an old cheese that is connected with the dairy product tradition of the Vlachic animal farmers of the northern Pindus mountains who, due to their constant migrations, spread it throughout the entire Balkan peninsula, as well as parts of Turkey. It is in fact, the kaseri cheese before being called kaseri, in Greece at the start of the 20th century.

As kaskavali, it continued to be produced, naturally, in Lemnos and Samothrace as well as in most Balkan countries, using a heated cheese mass technique (pasata fillata). It is a type of yellow cheese made from cow’s or sheep’s milk or a blend of both and has a rich flavor that is sharp and salt.

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