The Greece Albania CB area presents a unique opportunity for the implementation of sustainable new development models, based on its regional geographic position, richness of natural endowments, numerous examples of cultural & historic heritage, as well as vibrant folklore. However, the tourism sector related activities are not a dominant economic activity in a large part of the CB area, especially in the inland rural part, thus not providing a stable or self-reliant source of income for local population and business people. As a result, despite the presence of abundant natural environment potential, the tourism industry has yet to become a major development driver. Moving deeper in the cultural aspect of the area, it becomes clear that for the regions of Epirus (Ioannina & Arta Regional Units) and GjirokastΓ«r County livestock herding and the production of dairy products, most notably cheese, milk and yogurt, are an integral part of local culture and culinary tradition. CheeseCulT aims at tackling the aforementioned challenges by diagnosing linkages between dairy products value chains & tourism, mapping and eventually establishing a unique Cheese Route (as a driving force for tourism development) with various sub routes. The overall objective is to preserve the local culinary tradition and effectively use innovative tools and approaches to capitalize the benefits of the said tradition into the CB areas tourism development plan in order to achieve increase in tourist visitors & boost the local economy. The project places the CB Cheese Route on the tourism market by enhancing and stimulating competitiveness of the tourism products along the Route