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Mytilene ladotiri cheese
From Cookipedia
 About Mytilene ladotiri cheese
Mytilene ladotiri is a ΠΟΠ (POP) hard table cheese produced traditionally from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk.
From the Greek island of Lesbos. The milk used for the cheese comes from breeds of sheep and goats reared traditionally in the area. The animals are fully-adapted and their diet is based on the flora of the area.
The production of this esteemed local Lesbos cheese, which is stored in olive oil, dates back to ancient times. The cheese is made using traditional technology and ripened in installations within the defined geographical area. Nowadays, the cheese, after ripening and drying, is stored in olive oil or paraffined.
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 kilos. The pieces are then placed on a bench and cut again to their final cheese size. They are then placed in special moulds, firmly pressed by hand, salted and taken to a ripening room where they remain for not less than 3 months. Reference: The European Commission |
