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Kalathaki of Limnos cheese
From Cookipedia
 About Kalathaki of Limnos cheese
Kalathaki of Limnos is a ΠΟΠ (POP) soft cheese produced traditionally from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk and ripened and stored in brine.
The island of Lymnos. The cheese is produced using traditional technology exclusively from the milk of sheep and goats of the defined geographical area. The sheep and goats are reared traditionally and are fully-adapted to the environment. Their diet is based on the flora of the area.
This famous Greek brine cheese has been produced and matured using traditional technology in installations within the defined geographical area for many decades.
The milk is coagulated at 33-34C and the curd broken up after 45-60 minutes. This is followed by draining and biological souring in special moulds (wicker) which give the cheese its characteristic sculptured shape. After removal from the moulds the cheeses are given a surface salting before being placed in tins containing a 6-8% sodium chloride brine solution. The cheeses are ripened at a temperature of 14-18C for 3 weeks and then at a temperature of 60C until 2 months of ripening is completed. Reference: The European Commission |
