Kalathaki Limnou Cheese

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Kalathaki Limnou is a PDO-certified cheese from the island of Lemnos in Greece. It is made primarily from sheep's milk, or a mixture of sheep's and goat's milk. This cheese has a soft texture and a mild, slightly salty flavor. Its unique basket shape (kalathaki means "small basket") gives it a distinctive appearance, and it is often enjoyed in salads or as a table cheese.

What is Kalathaki Limnou Cheese?

Kalathaki Limnou is a Greek PDO cheese from the island of Lemnos in the northern Aegean Sea. It gained PDO status in 1994 and is traditionally made from pasteurized sheep's milk, with up to 30 percent goat's milk. Characterized by its small wheel shape and the imprints from willow or plastic baskets used in its maturation, this cheese is soft, white, and noted for its slightly acidic taste and rich aroma.

The production process involves coagulating the milk at 91–93°F using rennet, starter lactic acid bacteria, and calcium chloride. After coagulation, the curd is cut, drained, and placed into cylindrical molds to form its distinctive shape. The cheese is then salted, submerged in brine, and aged at controlled temperatures, resulting in a maximum moisture content of 56 percent and a fat content of no less than 43 percent.

Annually, about three hundred tons of Kalathaki Limnou are produced. Similar to feta in texture, it has a milder flavor, making it a versatile table cheese. It is commonly served with fruit, incorporated into salads, or used in traditional Greek pastries like spanakopita. This cheese encapsulates the unique terroir of Lemnos, offering a subtle yet delightful taste experience.

Key Facts About Kalathaki Limnou Cheese

Country of Origin Greece
Specific Origin Lemnos, Aegean Sea
Certification PDO (1994)
Milk Type Pasteurized sheep's milk, Goat’s milk (up to 30%)
Milk Treatment Pasteurized
Fat Content Minimum 43%
Moisture Content Maximum 56%
Rind No external rind
Texture Soft
Flavor Pleasant, slightly acidic
Aroma Rich
Colors White
Forms Small wheel
Age Three weeks at 14-18°C, then at least two months at <6°C
Rennet Type Animal