Greek cheeses continue to thrive: Kaskavali from Pindos region, aka “Kaskavali Pindou”, was recently approved in principle as a Protected Geographical Indication (PGI) product. Karalis, one of the biggest dairy companies in Greece, was ready production wise, and Kaskaval Pindou is already on the market.
About the cheese
Kaskavali is a semi-hard cheese, whitish to pale yellow in color, cylindrical or parallelepiped in shape and has a buttery, slightly acidic, slightly salty taste, which differentiates it from similar cheeses.
The cheese requires a total preparation and ripening period of about 90 days before it hits the market. Kashkaval’s characteristics are attributed to the high fat content and the rich flavors of the milk from the established area and to the traditional cheese-making technique, which requires the cheese to be processed in two distinct stages. This makes it possible to process the milk produced during the summer in mountainous areas where there are no dairies.
About Karalis
Located in Arta, Greece, Karalis Milk Industry is one of the biggest exporters in Greek cheese, especially kefalograviera PDO.
The company exports half of its production to countries such as the USA, Canada, Australia, England, Germany, France, Belgium and Sweden. In its portfolio, one can find dairy products of excellent quality, such as sheep milk butter, sheep milk yogurt, and delicious cheeses, such as Feta PDO, Galotyri PDO, Mizithra, Pindos Kaskaval, Goat cheese, etc.
