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.
Made from fresh sheep and goat milk, Melichloro is a hard cheese with richer and more complex flavors. Holding dear to traditional production and maturing methods (in dark rooms of low humidity levels) along with knowledge and thorough quality controls, HRYSAFIS Dairy produces a cheese that captures all the scents of herbs and wild flowers of the island. Serving Ideas: With a glass of ouzo or tsipouro (grape distillate) As a part of a Greek cheese platter with a drizzle of thyme honey and walnut halves For grating over pastas and vegetables Slightly pan-fried (saganaki) with spicy fig jam
One of the oldest cheeses of Lemnos, Kaskavali is known to the shepherds of the island since the mediaeval times. The revitalization of the curd is a characteristic of the production process. In earlier times, the drying process was traditionally held during the months after May. The cheese heads were placed in wooden crates with strainer and were left to dry in the shade, usually under trees, at a temperature above 22°C. It is a light-yellow hard cheese, made from local sheep and goat milk, standing out for its sharp aromatic character, but also for its milky, savory notes. The kaskavali cheese can be offered as a table cheese, but is also ideal for saganaki (fried cheese), grated over pasta, as a fine ingredient in risotto, pizzas, pies and green salads.
This is a cheese with a slightly salty and sour taste, produced solely from free ranging sheep's and goat's milk. The flora of the island and the microclimate, influenced by the sea breeze, give a special flavor to the milk and a particular 'character' to the final product.