Ladotyri Mytilinis

A traditional Greek cheese from the island of Lesbos

Ladotyri Mytilinis is a traditional Greek cheese originating from the island of Lesbos. It is a type of hard cheese that is known for its distinctive flavor and texture, which is achieved through a unique aging process in olive oil.

Production

Ladotyri Mytilinis is made primarily from sheep's milk, although sometimes a small amount of goat's milk is added. The milk is first pasteurized and then curdled using rennet. The curds are cut, drained, and pressed into molds to form the cheese. After the initial formation, the cheese is salted and left to mature.

The maturation process is what gives Ladotyri Mytilinis its unique characteristics. The cheese is aged in olive oil, which not only preserves it but also imparts a rich, aromatic flavor. This process can take several months, during which the cheese develops a hard, edible rind and a firm, crumbly interior.

Characteristics

Ladotyri Mytilinis has a pale yellow color and a hard texture. The flavor is robust and slightly spicy, with a hint of the olive oil in which it is aged. The cheese is typically sold in small wheels or blocks and is often enjoyed as a table cheese or used in cooking.

Culinary Uses

This cheese is versatile in the kitchen. It can be sliced and served with bread and olives as part of a traditional Greek meze platter. It is also used in cooking, where it can be grated over dishes or melted into sauces. Ladotyri Mytilinis pairs well with red wine and is often enjoyed as part of a cheese board.

Cultural Significance

Ladotyri Mytilinis is a protected designation of origin (PDO) product, which means it is recognized by the European Union as being unique to the island of Lesbos. This status helps preserve the traditional methods of production and supports the local economy.

Related pages

• Greek cuisine
• Cheese
• Olive oil
• Lesbos

• Ladotyri Mytilinis