Tradition

Livestock farming in Kefalonia and Ithaca is an integral part of the local identity, with deep roots in the history and culture of the islands. The breeding of the Kefallinia sheep (also known as “Katseno”) has been associated with the daily life of the inhabitants, as well as with the diet and gastronomy of the region. The products derived from this breed form part of the intangible cultural heritage and contribute decisively to the preservation of traditional livestock farming.

Production

According to the Agricultural Cooperative of Kefalonia–Ithaca and ELGO DIMITRA, the Ionian Islands contribute 0.87% (6,876 tons) of the national sheep and goat milk production, ranking 12th among the 13 Greek regions. Kefalonia produces the largest quantity of milk in the Ionian Islands, through a semi-extensive (traditional) farming system based on free grazing. Meat and milk production is carried out mainly with traditional methods, ensuring products of high nutritional value and rich organoleptic characteristics.

Characteristics

The Kefallinia sheep breed stands out for its adaptability to the particular geomorphological conditions of the islands, as well as for its ability to utilize Mediterranean flora. The abundance of aromatic plants and the diversity of local vegetation contribute to the production of milk and meat of exceptional quality, with unique organoleptic characteristics. At the same time, the animal shows good resilience and constitutes a basis for the production of cheeses with high added value, strengthening local gastronomy and the economy.