Kaskavali is cheese made of local sheep or sheep and goat milk, strongly aromatic with buttery taste. It resembles Kasseri, a medium-hard yellow cheese. It is produced since the medieval times by the Ottoman officers of Limnos. Kaskavli matures over 8-9 months. A special feature during its production is the reheating of the cheese curd.
It is categorized as a Kasseri type cheese and is ideal for saganaki, pies, pizzas, risotto, salads as well as grated on top of pasta.