Κασκαβάλι Πίνδου / Kashkavali Pindou / Κασκαβάλ Πίνδου / Kashkaval Pindou 
Κασκαβάλι Πίνδου, also known as Kashkavali Pindou, is a semi-hard, scalded curd cheese from Greece. It is recognized as a Protected Geographical Indication (PGI) product. The cheese is off-white to pale yellow and can be cylindrical or parallelepiped in shape. It is made from local raw or pasteurized sheep's milk or a mixture of sheep and goat's milk, with goat's milk making up less than 35% of the mix. The cheese has a buttery, slightly sour, and slightly salty taste, with a firm, compact texture and no rind. It is produced in the Region of Epirus and parts of Western Macedonia and Thessaly. The cheese is known for its high fat content and strong, ripe aroma.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Region of Epirus, Regional Units of Kastoria, Grevena, and Kozani in Western Macedonia, and Regional Units of Trikala and Karditsa in Thessaly |
| Protection | PGI (2021) |
| Milk Type | Sheep's milk or a mixture of sheep and goat's milk |
| Milk Treatment | Raw or pasteurized |
| Fat Content | 27–30% |
| Moisture Content | Maximum 40–45% |
| Rind | No rind |
| Texture | Firm, compact with very few openings |
| Flavor | Buttery, slightly sour, slightly salty |
| Aroma | Strong, ripe |
| Colors | Off-white to pale yellow |
| Forms | Cylindrical, Parallelepiped |
| Rennet Type | Commercially available 'traditional Greek rennet' |
How Does Κασκαβάλι Πίνδου / Kashkavali Pindou / Κασκαβάλ Πίνδου / Kashkaval Pindou Cheese Compare?
The most relevant cheeses to compare Κασκαβάλι Πίνδου / Kashkavali Pindou / Κασκαβάλ Πίνδου / Kashkaval Pindou against.
