Kaskavali is an aromatic cheese made from goat’s or sheep’s milk, produced for centuries in Lemnos, as well as in Samothraki (with some differences in preparation and flavor). It takes about 9 months to mature in order to obtain its main characteristics, such as the rich flavor, the semi-hard or hard surface and its intense aroma. Kaskavali is an ideal table cheese, saganaki (fried cheese) and is used as an ingredient in traditional pies.