Ladotyri Mytilinis
A hard table cheese produced traditionally from sheep's milk or from a mixture of sheep's milk and goat's milk.
Geographical area: The island of Lesvos,
The production of this esteemed local Lesvos cheese, which is stored in olive oil, dates back to ancient times" The cheese is made using traditional technology and ripened in installations within the defined geographical area. Nowadays, the cheese, after
ripening and drying, is stored in olive oil or paraffined.
The milk is coagulated with added rennet at 32-34
0C in 30 minutes. The curd is then broken up and reheated to 450C. Most of the whey is then removed and the curds are pressed in the bottom of the vat to form a compact mass. This is cut into piecesweighing between 5 and 7 kilos. The pieces are then placed on a bench and cut again to their final cheese size. They are then placed in special moulds, firmly pressed by hand,, salted and taken to a ripening room where they remain for not less than 3 months.
