Ladotyri PDO Mytilini – Mystakelli
Known also as the ‘Mytilene kefalaki” (small head of cheese), it is made of pasteurized sheep and goat milk and ages for at least three months. It falls under the hard cheeses category. Produced exclusively on the island of Lesvos, its color is light yellow and has a sharp taste and 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 omelet, stuffed zucchini flowers and stew.