Known also as the ‘Mytilene kefalaki” (small head of cheese), it is made of pasteurised sheep and goat milk and ages for at least three months. It falls under the hard cheeses category. Produced exclusively in the island of Lesvos, its colour is light yellow and has a sharp taste, a particular aroma that leaves a pleasant aftertaste with a strong personality.
An ideal meze for ouzo, tsipouro or wine, it can be eaten alone, as is or grilled (ladotyri saganaki). It is used in traditional recipes such as Mytilene sfouggato omelette, stuffed zucchini flowers and stew.
