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Cheese from Greece, island of Lesvos
Ewe milk, with up to 30 % goat milk, is set at 32–34 °C with rennet, cut, reheated to 45 °C and moulded into cylinders. The cheeses are dry-salted on the surface and ripened at least three months at 12–16 °C and about 85 % humidity. The name means "oil cheese"; traditionally the wheels are kept under olive oil, which the 1994 rules do not mention.
| Ewe milk, or ewe and goat milk mixed | Goat milk no more than 30 %; from Lesvos only; set within 48 hours of milking; raw or pasteurised[lado-ya-1994] |
| Traditional rennet or similar enzymes | [lado-ya-1994] |
| Harmless lactic cultures | Allowed only when the milk is pasteurised[lado-ya-1994] |
| Calcium chlorideUp to 20 g per 100 kg of milk | Allowed only when the milk is pasteurised[lado-ya-1994] |
| Dry salt | On the surface[lado-ya-1994] |
| Olive oil | Traditional storage layer; not in the 1994 rules[papagianni2023] |
| Starter | Harmless lactic cultures are allowed when the milk is pasteurised (Ministerial Decision 313058). |
Total time across the recorded steps: 3 months
What changes: Rennet goes into ewe milk at 32–34 °C and it sets to a curd
Output: curd.
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
Ewe milk, with up to 30 % goat milk, is set at 32–34 °C with rennet, cut, reheated to 45 °C and moulded into cylinders. The cheeses are dry-salted on the surface and ripened at least three months at 12–16 °C and about 85 % humidity. The name means "oil cheese"; traditionally the wheels are kept under olive oil, which the 1994 rules do not mention. Made in 5 steps over 3 months. The longest step, dry-salt and ripen, takes at least 3 months (Ministry of Agriculture (Greece) 1994) and runs at 12–16 °C (Ministry of Agriculture (Greece) 1994).
| Main step | at least 3 monthsSet[lado-ya-1994] | Dry-salt and ripen |
|---|---|---|
| Temperature | 12–16 °CSet[lado-ya-1994] | Dry-salt and ripen |
Ladotyri is a hard ewe-milk cheese made in cylinders of about 1.5 kg and, by tradition, kept under olive oil, which gives it its name ("oil cheese").
Raw or pasteurised milk is allowed; milk must be set within 48 hours of milking and the cheese ripened at least three months. Colourings, preservatives and antibiotics are banned. For a cheese made with raw milk, the CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Greece recognised the name in Ministerial Decision 313058 of January 1994, after an application by the Union of Agricultural Cooperatives of Lesvos.
