In the Pindus mountains of Greece, the ancient craft of cheese-making continues as herders gather daily milk to create Kaslabeli cheese. With the support of local chefs and the University of Ioannina, this traditional cheese is now featured in 25 dishes across ten restaurants. As a product of geographical indication, Kaslabeli is celebrated for its unique flavors derived from sheep and goat milk sourced from specific regions. Increasing demand from consumers is prompting local vendors to stock this sought-after cheese, reflecting its rising popularity both domestically and internationally.