Ladotyri Mytilinis facts for kids
Ladotyri Mytilinis (pronounced Lah-doh-TEE-ree Mee-tee-LEE-nees) is a special kind of cheese from Greece. Its name in Greek means "oil cheese." This is because it is kept fresh in delicious extra virgin olive oil.
This cheese has a special status called "Protected Designation of Origin" (PDO). This means it can only be made in a specific place, following traditional methods. Ladotyri Mytilinis comes from the beautiful island of Lesbos in the Northern Aegean Sea. People have been making this cheese there for a very long time, since ancient times!
The cheese is usually made from the milk of sheep. Sometimes, a little bit of goat milk is added, but it can't be more than 30% of the total milk used.
Contents
How Ladotyri Mytilinis Cheese is Made
Making Ladotyri Mytilinis cheese follows a careful, traditional process. Here are the main steps:
Starting with Milk
- First, the sheep's milk (or a mix with goat milk) is warmed up to about 32-34 degrees Celsius (around 90-93 degrees Fahrenheit).
- Then, a special ingredient called rennet is added. Rennet helps the milk thicken and turn into curds, which are solid clumps. This usually takes about 30 minutes.
Forming the Curds
- Once the milk has turned into curds, they are broken up into smaller pieces.
- These curds are then heated again to a higher temperature, about 45 degrees Celsius (around 113 degrees Fahrenheit).
- Most of the watery part, called whey, is drained away. The remaining curds are pressed together at the bottom of the cheese-making pot. This forms a big, firm block of cheese.
Shaping and Salting
- The large block of cheese is cut into smaller pieces, each weighing between 5 and 7 kilograms (about 11 to 15 pounds).
- These pieces are then cut again into their final, smaller cheese sizes.
- The cheese pieces are placed into special molds and pressed firmly by hand.
- Finally, salt is added to the cheese.
Ripening the Cheese
- After salting, the cheese is moved to a special room where it ripens.
- It stays in this ripening room for at least three months. This long ripening time helps the cheese develop its unique flavor and texture.
Special Status and Importance
Ladotyri Mytilinis received its special PDO status on June 12, 1996. This was granted by the European Union, which recognized the cheese's unique connection to its origin and traditional making process.
Cultural Significance on Lesbos
- Raising livestock, like sheep and goats, and making cheese are very important jobs for the people on Lesbos island. Olive farming is also a big part of their lives.
- Ladotyri Mytilinis cheese is a very important product for the local people. It has strong cultural meaning and is a symbol of their traditions.
- The name Ladotyri means "oil cheese" in Greek. Keeping cheese in oil was a common way to preserve it before refrigerators became popular in homes during the 1960s and 1970s.
- For the cheese to be called Ladotyri Mytilinis PDO, the milk must come from sheep and goats that are raised and fed in the Lesbos area. Their food must be based on the plants that grow naturally on the island.
Most of the Ladotyri Mytilinis cheese made today is sold in supermarkets. This makes it easy for many people to enjoy this traditional Greek cheese.
See also
In Spanish: Ladotyri Mytilinis para niños
