While it may not be as well known as some other Greek PDO cheeses, Kalathaki Limnou is an absolute gem of a cheese. Read on to discover this pristine white brine cheese from the northern Aegean Sea.
Where does Kalathaki Limnou come from?
Kalathaki Limnou is a soft and white cheese that comes from Lemnos, Greece in the northern Aegean Sea. It is a brine cheese made from sheep’s milk or a combination of sheep’s milk and goat’s milk.
If using goat’s milk, the PDO mandates that the amount cannot exceed 30% of the total milk. Moreover, the sheep and goats have to graze freely on wild grass. As a result, the cheese is a spectacular expression of the local terroir.
How is Kalathaki Limnou made?
The traditional method of making Kalathaki Limnou Greek cheese involves placing the curd into a kalathaki, which means “small basket”. Once in the basket, the cheese is allowed to drain and acidify. During this process, Kalathaki Limnou develops its characteristic round shape and pattern. The baskets are then put in brine and matured for at least two months.
How to serve Kalathaki Limnou
Actually, the texture of Kalathaki Limnou is very similar to Feta. However, this particular cheese has a milder flavour which can be described as salty and slightly acidic.
Locals in Lemnos often enjoy this delicate cheese on a cheese platter with stone fruit. In addition to this, they often use Kalathaki in salads and pastries such as Spanakopita.
Thank you for reading
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