Difference between revisions of "Ladotiri of Mytilene"
Jump to navigation
Jump to search
m |
m |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| + | [[Image:Latodyri mytilinis.jpg|thumb|240px|Ladotiri of Mytilene]] | ||
Ladotiri of Mytilene is a traditional Greek cheese with Controlled Denomination of Origin (DOC) which is exclusively manufactured in [[Mytilene|Mytilene island]] from ewe's milk or mixture of it with goat's milk. | Ladotiri of Mytilene is a traditional Greek cheese with Controlled Denomination of Origin (DOC) which is exclusively manufactured in [[Mytilene|Mytilene island]] from ewe's milk or mixture of it with goat's milk. | ||
| − | It is ripened for at least 3 months and is also known with the name ''Kefalaki'' (small head) due to its particular shape. The main characteristic of this traditional cheese is that is preserved in [[olive oil]] | + | It is ripened for at least 3 months and is also known with the name ''Kefalaki'' (small head) due to its particular shape. The main characteristic of this traditional cheese is that it is preserved in [[olive oil]] - hence the name '''Lado-tiri''' (olive oil cheese). |
It has strong flavour, hard texture with slightly salty taste and is mainly consumed as table cheese. The mean composition of '''Ladotiri''' is : moisture 33.6%, fat 31.6%, protein 2.7% and pH 5.3. | It has strong flavour, hard texture with slightly salty taste and is mainly consumed as table cheese. The mean composition of '''Ladotiri''' is : moisture 33.6%, fat 31.6%, protein 2.7% and pH 5.3. | ||
[[Category:Greek Cheese]] | [[Category:Greek Cheese]] | ||
Latest revision as of 02:05, June 6, 2006
Ladotiri of Mytilene is a traditional Greek cheese with Controlled Denomination of Origin (DOC) which is exclusively manufactured in Mytilene island from ewe's milk or mixture of it with goat's milk.
It is ripened for at least 3 months and is also known with the name Kefalaki (small head) due to its particular shape. The main characteristic of this traditional cheese is that it is preserved in olive oil - hence the name Lado-tiri (olive oil cheese).
It has strong flavour, hard texture with slightly salty taste and is mainly consumed as table cheese. The mean composition of Ladotiri is : moisture 33.6%, fat 31.6%, protein 2.7% and pH 5.3.