Kashkaval (Kasseri cheese) is a cheese made of sheep’s milk, associated with the cheese making tradition of the Vlach farmers of Northern Pindos, who made it known to almost the entire Balkan peninsula while constantly moving. The Paramythia cheese makers continue to produce this special cheese with the thin skin and firm springy mass having few or no holes, in limited quantities. It is piquant, savory and has a rich flavor, while giving off aromas of butter. Try it with fruit and white wine. Suitable for pan-seared cheese appetizers.