“Kasos” cheese factory

The island's only cheese factory — a family business that began about a decade ago, when its owner decided to transform the art he had learned from his parents, making cheese with them in the traditional mitato, into a modern unit. Today, they produce sitaka, feta, gruyere, mizithra, kefalotyri and the local butter ("kaouli" or "drylla"), with the products now in demand outside of Kasos.