Kaskavali is one of the oldest cheeses of Limnos and its production method is lost in the depths of the centuries.
It is a strongly aromatic cheese with a buttery taste from local sheep’s milk, known for its production during the medieval times by the sheep and goats Breeders (kehagiades) of Limnos Island.
Characteristic of the production process is the reheating of the curd. In earlier times the drying process was traditionally done after the month of May.
Kaskavali is offered as a table cheese, but it is also ideal for “saganaki”, grated on pasta and also as an exquisite ingredient in risotto, pizzas, pies and green salads.