Since 2014, the Presidium of Mishawina has been established in Kelmend, a kind of commission for preserving the recipe and evaluating the quality of producers. Despite the tourism potential, the Kelmendi area has been highly affected by massive migration. The lack of sustainable tourism management models and policies is the reason why areas like Kelmend fail to meet the needs of local communities as well as respond to tourism demand.The Mishavine cheese, widely unknown among Albanians, is a typical product of one the remotest areas in the country. Produced by the communities living in Kelmendi Alps, the Mishavine cheese is a culinary treasure. The cheese has obtained a Geographical Indication (GI) sign. However, the continuity of this authentic gastronomic tradition depends on the communities that produce it. The Mishavine is not only about the final product. It includes the pasture lands on the slopes on the Trojan mountain where livestock graze, the transhumance tradition, the climate, the craftsmanship of the producers, the cheese-making process, and finally the remote mountain dining experience.

The Mishavine Cheese of Kelmendi and local couple Valter Dragu and Melinda Pepushaj are among the six winners of the 2021 Slow Cheese award. The 13th edition of the award, a Slow Food’s signature event, celebrates the passion and hard work of small-scale herders and producers who decide to stay in their remote areas and keep alive heritage and skills.The Slow Cheese awardees do so by refusing the use of modern technologies while respecting nature and animal welfare. The artisan cheesemakers have a lot in common, they are considered guardians of knowledge and skills, who face many difficulties in the process especially remoteness, financial support, market access, etc.Valter and Melinda decided to stay at their home village and continue the tradition of Mishavine cheese making. Valter inherited the tradition from his parents."Mishavina" cheese from Kelmendi is registered as a protected product of origin. Contributed to the rural development of the area, through the higher price of the EOM product, compared to similar "regular" products in the same food category.Preserved the diversity of livestock production of the area, as well as the tradition.

The goal is to learn and share knowledge, to help preserve a myriad of traditional goods and crafts that risk becoming extinct, and to direct product and service development towards sustainability. "Mishavina" cheese is special, produced with uncooked (unpasteurized) milk from cattle (cows and sheep) that graze in alpine pastures during the summer.The specific characteristics of "Mishavina" cheese are the structure, the fine pieces, the characteristic aroma, the delicate taste, as well as the high level of digestibility. Registered as cheese WITH PROTECTED DESIGNATION OF ORIGIN (EOM) provides clear information regarding the specific characteristics related to the origin, the mountainous area of Kelmendi, thus enabling consumers to make more informed purchasing choices. In this way, we promote agricultural, rural and touristic development, in the direction of preserving tradition and improving the quality of life in rural areas, through the generation of income from adding value to quality products. According to the Slow Food Foundation, there are 17 families in Lepusha, Vermoshi, and Budac that continue the Mishavine cheese-making tradition, among many other products.

Produced by the communities living in Kelmendi Alps, the Mishavine cheese is a culinary treasure.The Mishavine Cheese of Kelmendi and local couple Valter Dragu and Melinda Pepushaj are among the six winners of the 2021 Slow Cheese award. Products identified as Albanian products of origin will already be protected by law. Since 2014, the Presidium of Mishawina has been established in Kelmend, a kind of commission for preserving the recipe and evaluating the quality of producers. The case of Mishavine's cheese is a good and motivating practice. Albania is a country that has many products of this nature, which must be identified and encouraged to be certified, since the national registration, and further the international one, affect the increase in value of these traditional products, the revitalization of rural areas,  the preservation of biodiversity, cultural and gastronomic heritage and offer the possibility of recognition in foreign markets of characteristic Albanian products.