As the Commission points out, “Kaskavali Pindou” is a semi-hard cheese made using the heated curd technique. It has a whitish to yellowish color and a cylindrical shape. Its taste is slightly acidic and a little salty, which distinguishes it from cheeses of the same type. The regular addition of salt during the production process, the milk used, which is characterized by a high fat content, and its strong and thick aroma contribute to its taste characteristics.
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28/07/2024
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09:01
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The region of origin is the birthplace of Vlach-speaking pastoralists-nomads, who have developed a special way of producing “Kaskavali Pindos” cheese, which is perfectly adapted to the difficult and mountainous topography of the region, and was also the main reason for its classification among main products of the region and its great reputation.
This new name will join the list of 3,619 products already protected throughout the Community territory.
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