Kalathaki Limnou
A soft cheese produced traditionally from sheep/s milk or from a mixture of sheep's milk and goat's milk and ripened and stored in brine.
Geographical area: The island of Lymnos.
This famous Greek brine cheese has been produced and matured using traditional technology in installations within the defined geographical area for many decades.
The milk is coagulated at 33-34
°C and the curd broken up after 45-60 minutes. This is followed by draining and biological souring inspecial moulds (wicker) which give the cheese its characteristic sculptured shape. After removal from the moulds the cheeses are given a surface salting before being placed in tins containing a 6-8% sodium chloride brine solution. The cheeses are ripened at a
temperature of 14-18
°C for 3 weeks and then at a temperature of 60C until 2 months of ripening is completed.
