Ladotyri Mytilinis, also known as oil cheese of Mytilene, comes from the island of Lesvos in Greece. It is made from sheep's milk, or a mixture of sheep's and goat's milk, and is aged in olive oil, which imparts a unique, rich flavor. This cheese has a firm texture and a robust, slightly peppery taste, making it excellent for grating or cooking.
What is Ladotyri Mytilinis Cheese?
Ladotyri Mytilinis is a traditional hard cheese from the Greek island of Lesvos, holding a Protected Designation of Origin (PDO) status. Known locally as kefalaki, or "little head," this cheese is crafted from ewe's milk or a mix that includes up to 30 percent goat's milk. Unique to Ladotyri is its preservation in olive oil, which imparts a robust, salty flavor and a distinctive light yellow to deep gold color.
The cheese-making process involves heating the milk to 90–93°F and adding rennet for coagulation within thirty minutes. The curd is then shaped in molds, salted, and left to mature in high-humidity rooms at temperatures between 54–64°F for a minimum of three months. The resulting cheese features a maximum moisture content of 38 percent, a minimum of 40 percent fat in dry matter, and about 3 percent salt, culminating in a product with a firm texture and slightly sour taste.
Ladotyri Mytilinis is integral to the culinary culture of Lesvos, often enjoyed as an appetizer or incorporated into traditional dishes like saganaki and various pies. Its production is a testament to the island's rich pastoral traditions and its role in the Mediterranean dietary heritage.
Key Facts About Ladotyri Mytilinis Cheese
Country of Origin | Greece |
Specific Origin | Island of Lesvos |
Certification | PDO (1996) |
Milk Type | Ewe’s milk or mixtures with up to 30% goat’s milk |
Moisture Content | Max 38% |
Rind | Dry |
Texture | Hard |
Flavor | Strong, salty |
Aroma | Pleasant |
Colors | Light yellow |
Forms | Various |
Age | 3 months |