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Cheese from Greece, island of Lemnos
Sheep milk, or sheep milk mixed with goat milk, from Lemnos is coagulated at 33–34 °C and the curd is broken after 45–60 minutes. The curd drains and sours in wicker moulds that give the cheese its basket pattern, is salted on the surface and goes into tins of 6–8 % brine. It ripens 3 weeks at 14–18 °C, then at 6 °C until it is 2 months old.
| Sheep milk, or a mixture of sheep and goat milk, from Lemnos | [kal-pdo] |
| Coagulant | The PDO summary says only that the milk is coagulated.[kal-pdo] |
| Salt, for surface salting and for a 6–8 % brine | [kal-pdo] |
Total time across the recorded steps: 21 days
What changes: The coagulant sets the sheep milk at 33–34 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sheep milk, or sheep milk mixed with goat milk, from Lemnos is coagulated at 33–34 °C and the curd is broken after 45–60 minutes. The curd drains and sours in wicker moulds that give the cheese its basket pattern, is salted on the surface and goes into tins of 6–8 % brine. It ripens 3 weeks at 14–18 °C, then at 6 °C until it is 2 months old. Made in 6 steps over 21 days. The longest step, ripen warm in brine, takes 21 days (Union of Agricultural Cooperatives of Lymnos) and runs at 14–18 °C (Union of Agricultural Cooperatives of Lymnos). Salt is 6–8 % (Union of Agricultural Cooperatives of Lymnos). Lactic acid bacteria isolated from two Greek artisanal cheeses together, the PDO Kalathaki and the non-PDO Melichloro does most of the fermenting.
| Main step | 21 daysSet[kal-pdo] | Ripen warm in brine |
|---|---|---|
| Temperature | 14–18 °CSet[kal-pdo] | Ripen warm in brine |
| Salt | 6–8 %Set[kal-pdo] | Ripen warm in brine |
A soft brined cheese from one island, in the same family as feta, drained and soured in wicker moulds that print a pattern on it, and ripened only 2 months in tins of 6–8 % brine.
The cheese is ripened in brine and finished at 6 °C.
Every number is labelled with how it is known. How this atlas is made
The PDO summary describes it as a brine cheese made with traditional technology on the island for many decades. Commission Regulation (EC) No 1107/96 of 12 June 1996 registered it as a PDO, on the application of the Union of Agricultural Cooperatives of Lymnos.
