An excellent quality corn flour that can be used in baking and cooking. It binds extremely well and offers a velvety texture to your final result. MAIZENA corn starch is a special choice because it is light and easy to digest. Sweets made with MAIZENA maize starch rise more easily and become softer compared to the result obtained by using only flour. It is also suitable for use in pizza dough, as it gives a crispier result. MAIZENA is ideal for better binding in sauces and soups and, due to its neutral taste, it does not mask the taste of the food.
PAN Apple Vinegar is created with double fermentation of Greek apples from select varieties. Ethyl alcohol is created during the first stage of alcoholic fermentation, followed by the second stage of acetic fermentation, same as in the production of wine vinegar. Its bright golden color and distinct aromas are of course reminiscent of ripe apples, while its taste combines elegance with richness and a long finish.
Its mild character makes it an ideal choice for fish marinades, dressings for fruit-enriched salads, and white sauces served with fish or poultry.
Kalathaki Limnou is a white cheese, similar to Feta, made from fresh sheep and goat milk. It has EU Product of Designated Origin (PDO) certification to show that it comes from a unique geographical area with its own agricultural importance (the island of Lemnos, Northern Aegean Sea). Sheep and goats are free to graze in uncultivated regions, on a large variety of wild grasses, in the open air of the island. In this way, the flora and the microclimate of the island determine the flavor of the milk. That, combined with the traditional techniques and the quality control system applied by HRYSAFIS Dairy, determines the individual profile of Kalathaki Limnou. Kalathaki Limnou owes its name to the production method itself. "Kalathaki" means small basket. According to the traditional method, the cheese-maker puts -by hand- the curd mass into small baskets, where the cheese takes its final characteristic shape. After that, he submerges the baskets in brine, where the cheese ripens for 60 days. While similar in texture with feta, Kalathaki Limnou has a milder and very distinctive flavor. Kalathaki Limnou HRYSAFIS was prized with the "Golden Flavor Award" in the Dairy Festival that took place in Athens in October 2009.
Melichloro is a semi-hard cheese with a rich complex taste, made from goat’s and sheep’s milk.
The main stage of its production is its drainage, which takes place in shady and well-ventilated areas.
Melichloro or melipasto as many called it, is a key part of the gastronomic culture of Lemnos. Each house made its mechchloro from goat’s and sheep’s milk and was traditionally placed in a crate, usually hung on a tree caught by the north wind to dry.
Its value was and is such for the local community that even today it is used as a spare product.
At our dairy we follow the tradition and place Melichloro in the north during the summer months.
At that time the conditions are ideal for melichloro to have its full and complex taste with elements from the terroir of Limnos island.
