One of the oldest cheeses of Lemnos Islands. The revitalisation of the curd is a characteristic of the production process. The cheese heads are placed in wooden crates with strainer and are left to dry in the shade usually under trees, at a temperature above 22 C. It is a light-yellow hard cheese, made from local sheep and goat milk, standing out for its sharp aromatic character, but also for its milky, savoury notes. The kaskavali cheese can be offered as a table cheese, but is also ideal for saganaki (fried cheese), grated over pasta, as a fine ingredient in risotto, pizzas, pies and green salads. Cheese from sheep and goats pasteurised milk


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