LESVOS & LEMNOS CHEESE
Even in Homer's Odyssey we have an analytical description of cheese
making from sheep-goat's milk.
The result of this long termed experience through centuries in
combination with the mild and salubrious climate of the islands is that
the diary products of Lesvos and Lemnos have a unique position in the
world.
Traditional dairy products (with protected designation of origin) are
Ladotyri Mytilinis, Feta, Kaseri and Kalathaki of Lemnos, unique in
taste and flavor.
The traditional cheese-making factories guarantee unique properties, as
they only process the local high quality sheep-goat's milk - milk that
under special conditions could be characterized as organic.
The natural flora and the local tribes of sheep and goats are an
additional guarantee for the milk's superiority.
Of course another significant factor is the man-producer himself, who
kept the traditional cheese-making methods, inheriting to the new
generations a traditional and unique cheese (Feta, Ladotyri, Yraviera,
Kaseri, Kalathaki ect).
Ladotyri-cheese is produced in a traditional way in Lesvos from
sheep's milk.
Its name derives from the fact it is conserved in high quality olive. It
matures for three months in underground storehouse or in cool spaces and
it has a delicious taste.
At last Kalathaki-cheese is made from sheep-goat milk, traditionally
and only at the island if Lemnos.
Its name derives from the fact that after its production it is placed in
small baskets and it is stored there until the last step of maturing.
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