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.
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.
Feta is the most recognized Greek cheese product internationally.
The Tzafetas company produces Feta with the distinctive PDO mark and is intended to meet the needs of both the Greek and foreign markets. PDO Feta is produced from sheep and goat milk collected from local farmers.
Kaskavali is one of the oldest cheeses of Limnos and its production method is lost in the depths of the centuries.
It is a strongly aromatic cheese with a buttery taste from local sheep’s milk, known for its production during the medieval times by the sheep and goats Breeders (kehagiades) of Limnos Island.
Characteristic of the production process is the reheating of the curd. In earlier times the drying process was traditionally done after the month of May.
Kaskavali is offered as a table cheese, but it is also ideal for “saganaki”, grated on pasta and also as an exquisite ingredient in risotto, pizzas, pies and green salads.
