The island has a tradition for exceptional ladotyri

Ladotyri Mytilinis

Ladotyri Mytilinis is a traditionally prepared Protected Designation of Origin (PDO) cheese from Greece that is preserved in extra virgin olive oil. It is made on the island of Lesbos, located in the Northern Aegean Islands, and has been produced since ancient times. Ladotyri means “oil cheese” in the Greek language; such a method of preservation was common until household refrigerators became common in the 1960s and 1970s. The cheese is made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%. It is a hard cheese with a hard and dry skin. It presents a durable texture with small holes scattered irregularly throughout its mass. It is white-yellow in color, with a pleasant aroma and a salty, slightly spicy, traditional taste that makes it unique.

Ladotyri Mytilinis has been granted a protected designation of origin (PDO) status on June 12, 1996, by the European Union, following Ministerial Decision No. 313058 in Greece, dated January 18, 1994.

The official designation for this hard table cheese follows a soecific production method. The milk is coagulated with added rennet at 32-34 °C in 30 minutes. The curd is then broken up and reheated to 45 °C. Most of the whey is then removed and the curds are pressed in the bottom of the vat to form a compact mass. This is cut into pieces weighing between 5 and 7 kg. The pieces are then placed on a bench and cut again to their final cheese size. Then, they are placed in special moulds, firmly pressed by hand, salted and taken to a ripening room where they remain for not less than 3 months.

Ladotyri Mytilinis is used as a table cheese or for other culinary purposes. It is often served grilled, as part of a sandwich or a salad, in omelettes, and in many other dishes.


authentic & rich

Feta Cheese

Feta cheese is a Greek brined white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. It is soft, has small or no holes, has a compact touch with few cuts, and no skin. It is crumbly with a slightly grainy texture and is formed into large blocks that are aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. High-quality feta should have a creamy texture when sampled, and aromas of ewe’s milk, butter, and yoghurt. According to the specification of the Geographical Indication, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor.

Since 2002, feta has been a protected designation of origin (PDO) in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk from the same area.

The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization. These organisms are required for acidity and flavour development.

When the pasteurized milk has cooled to approximately 35 °C, rennet is added and the casein is left to coagulate. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. After several hours, the curd is firm enough to cut up and salt; salinity will eventually reach approximately 3%, when the salted curds are placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days (the more traditional barrel aging is said to impart a unique flavour).

After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment.

Feta is used as a table cheese, in salads such as Greek salad, in pastries or for other culinary purposes. It is often served with olive oil or olives and is sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, and in many other dishes.


The Art of Making

A unique cheese is created by combining human labor, a precious and protected piece of land, and a thousand years of history and traditions.