Description
The Ladotyri Mytilinis PDO is a hard table cheese produced with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%.
Production Area
The production area of the Ladotyri Mytilinis PDO is on the island of Lesbos, in the prefecture of Lesbos, in the Northern Aegean Islands.
Production Method
Rennet is added to the milk at a temperature of 32-34°C for approximately 30 minutes and the curd obtained is separated and heated up to 45°C. After a large amount of whey is eliminated, the paste is pressed on the bottom of a special kettle, so as to obtain a compact mass. This mass is first cut to pieces of 5-7 kg, then further broken into bits and finally placed in special moulds with a cylindrical shape, where it is pressed by hand with force. After the salting, the cheese is transferred in ripening rooms for at least three months, is salted once a day for three days and then turned upside down daily for 10-20 days. At the end of this period, after having washed it with warm water, it is placed in a low humidity environment, until maturation is completed. The production ends with one further washing, and, once it is dried, with the immersion in oil or in paraffin wax before transferring it into low temperature environments of approximately 3-4°C, where it can remain for at least one year without undergoing any alteration.
Appearance and Flavour
The Ladotyri Mytilinis PDO has a cylindrical shape. Its paste has a light yellow colour and its taste is fragrant, slightly spicy and very salty.
History
The Ladotyri Mytilinis PDO is a famous local cheese from the Lesbos Island, which has been produced since ancient times and is preserved in olive oil. It is obtained with traditional methods and matures in facilities located inside the mentioned geographic area. Nowadays, once maturation and drying are concluded, the cheese is preserved in olive oil or covered with paraffin wax. It is one of the rarest cheeses in Greece, which is one reason for it being one of the most appreciated.
Gastronomy
The Ladotyri Mytilinis PDO, if not covered with paraffin wax, should be kept in olive oil, in cool and dry places. It is a table cheese and can be eaten on its own, but can also be used to season typical dishes or various salad types.
Marketing
The product is sold as Ladotyri Mytilinis PDO. It is marketed whole or in pieces of variable weight up to 1 kg.
Distinctive Features
The name Ladotyri Mytilinis means, "Cheese that preserves in oil" and is due to the particular preservation method of this cheese, a characteristic that distinguishes the Ladotyri Mytilinis PDO.
