Mytilene Ladotyri Cheese

Description
The Mytilene ladotyri, also known as "Mytilene kefalaki," is made from pasteurized sheep and goat milk, matures for at least three months, and belongs to the category of hard cheeses. It is produced exclusively on the island of Lesbos, has a slightly yellow color, and features a spicy flavor with a distinctive aroma.
Mytilene ladotyri is an ancient cheese, designated as P.D.O., made from sheep or sheep-goat milk and preserved in olive oil. This particular one has a more rounded taste than the traditional spicy "kefalaki," which makes it easier to cut. However, its flavor remains rich and buttery, leaving the full deliciousness of the sheep's milk towards the end, especially if left out of the refrigerator for a short time. It is made from the island's sheep-goat milk (with sheep milk accounting for 85%), matures for at least three months, and is then preserved in olive oil, which adds its own aromas and a full-bodied taste.
It is stored at 2 to 4 degrees Celsius.

Ingredients
Organic sheep's milk (100%), salt, rennet, lactic acid culture.