Description
The Kalathaki Limnou PDO is produced with sheep's milk, or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%. The milk can be fresh or pasteurised; with fresh milk, the organoleptic characteristics of the cheese are emphasised, but pasteurised milk is almost exclusively used for hygienic reasons. The best production is that obtained solely from sheep's milk in the springtime.
Production Area
The production area of the Kalathaki Limnou PDO is within the island of Lemnos in the north Aegean, in the prefecture of Lesbos.
Production Method
The milk curdling takes place at a temperature of approximately 35°C for 30-40 minutes, and the curd is separated after about 45-60 minutes. The next steps are natural dripping without pressure, and biologic acidification. Both these operations take place in special moulds, similar to small baskets, which give the cheese its typical cylindrical shape. Afterwards, the cheese is drawn out, salted on the surface and placed in enamelled iron containers with pickle containing 6-8% of sodium chloride. Maturation initially takes place at a temperature of 14-18°C for three weeks and after that at 6°C for a maximum period of two months.
Appearance and Flavour
The Kalathaki Limnou PDO is a white soft cheese, has a cylindrical shape with reliefs on the surface, which matures and is kept in pickle. It has no rind, yet small fat drops on the surface. The taste is salty and slightly sour.
History
The Kalathaki Limnou PDO is an ancient type of cheese, even though there are no documents that determine its origins precisely. Yet, in a passage within the Odyssey, Homer refers to the preparation of a cheese with sheep's milk in typical small baskets.
Gastronomy
The Kalathaki Limnou PDO should be kept in the refrigerator for a maximum of 10-15 days, since it turns yellow and deteriorates after that. Thus, its consumption is recommended within a few days. The Kalathaki Limnou PDO is a table cheese that can be eaten as appetizer, on its own or with bread.
Marketing
The product is sold as Kalathaki Limnou PDO. It is marketed whole or in pre-packaged pieces, in packages of 0.5 kg or 1-5 kg.
Distinctive Features
The Kalathaki Limnou PDO owes its name to the typical moulds it is placed in during the dripping. Made of braided string in the past, today they are made of plastic. They have the shape of small baskets - kalathakia in Greek. And the name of the cheese in Greek means small Lemnos basket.
