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.