The name of this special cheese, produced only in Lesvos takes after the old technique used for preservation, when before refrigeration, the heads were placed in jugs filled with olive oil. That is why it was called ladotyri (oil cheese).
Prior to the widespread use of refrigerators, ladotyri preserved in olive oil, a process after which it was named (olive oil cheese). The ladotyri cheese was placed in jugs or glass vases filled with olive oil.
It is made in special cylindrical molds that provide the cheese with a characteristic shape. This pale yellow cheese is very salty and slightly spicy and exudes a distinctive fragrant aroma of sheep milk. After the maturation, the common practice is to preserve Ladotyri Mytilinis in olive oil or cover it with paraffin wax.
The olive oil in which the MYSTAKELLI Ladotyri matures is produced from the world’s unique olive “kolovi”, known for the rich aromas of its oil, its special taste (mild fruity), and lasting aftertaste. What makes this oil unique is its characteristic fine texture and its light golden yellow color, a result of its low chlorophyll content, which makes it particularly resistant to oxidation. This excellent Mytilene olive oil adds unique aromas and taste to the cheese. Reviving the tradition of hundreds of years and developing its traditional way of production, MYSTAKELLI Dairy Products created Ladotyri packaged in extra virgin olive oil, a uniquely flavored appetizer.
