🧀 Kalathaki Limnou
Also known as: Καλαθάκι Λήμνου
Kalathaki Limnou is a soft PDO brine cheese from the island of Lemnos, of sheep's milk, sometimes with goat's milk, matured for 2 months.
Kalathaki Limnou is a soft Greek cheese from the island of Lemnos that matures and is stored in brine. It is traditionally made from sheep's milk or a mix of sheep's and goat's milk, and woven moulds give it a characteristic relief pattern. The name has been protected in the EU as a PDO since 1996. 13
Why the mould matters. The milk is coagulated at 33–34 °C and the curd is cut after 45–60 minutes. It then drains and sours naturally in special woven moulds. These are what give the cheese its moulded look, so changing the mould would change the appearance of the product too. 3
Brine in two stages. Once out of the moulds, the cheese is salted on the surface and placed in tins of brine containing 6–8% table salt. For the first three weeks it matures at 14–18 °C, then at 6 °C until a full 2 months have passed. It is not taken out of the liquid: under the specification, it both matures and is stored in brine. 3
Where it comes from. This well-known Greek cheese has been made on the island for many decades using traditional methods. Only milk from sheep and goats on Lemnos itself is used. The animals are well adapted to local conditions and feed on the island's plants. The application came from the union of agricultural cooperatives of Lemnos. 3
Why it matters to you. Look for the words Kalathaki Limnou PDO, the control mark KAL-LI, a serial number and the production date. The name guarantees origin on Lemnos and not just a woven look, so a relief pattern on a cheese proves nothing by itself. The cheese sits in brine, so allow for its saltiness when planning a dish. 3
Facts
| Raw material | Sheep's milk or a mix of sheep's and goat's milk |
|---|---|
| Country | Greece |
| Region | Island of Lemnos |
| Duration | 2 months in brine |
| Legal basis | EU PDO since 21.06.1996, PDO-GR-0435 1 |
How it connects to Cheese
🧀 Kalathaki Limnou ← gives ← 🔄 Curdling → gives → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk, 🥛 Goat's milk
- How it is made
- 🔄 Curdling, 🔄 Ripening
- What is needed
- 🧂 Salt
- What it contains
- 🧪 Milk fat
- Traditions
- 🧑🤝🧑 Greeks, 🌍 Southern Europe
- Part of
- 🧂 Brined cheeses, 🇬🇷 Greek cheeses, 🏷️ Protected cheese names
Frequently asked questions
What milk is Kalathaki Limnou made from?
Sheep's milk or a mix of sheep's and goat's milk, from Lemnos only.
Where is this cheese made?
Only on the island of Lemnos.
How long does it mature?
2 months in all: three weeks at 14–18 °C and the rest at 6 °C.
Where does its relief pattern come from?
From the special woven moulds in which the curd drains and sours.
Is it true that any cheese from a woven mould can be called Kalathaki Limnou?
No. The cheese must come from Lemnos and meet the specification.
What to read next
- 🧪 Milk fat — ~3.5% in cow's milk.
- 🌍 Southern Europe — The Mediterranean south of Europe — Spain, Italy, Greece, Portugal: sheep's and goat's milk cheeses and most of the world's olive oil.
- 🔄 Curdling — Rennet coagulates casein into a curd (the basis of cheese).
- 🧂 Salt — Added to cheese and butter.
- 🧑🤝🧑 Greeks — The people of Greece, in the south of the Balkans and on Mediterranean islands; olives grown for over 4,000 years, with olive oil, feta and wine.
Similar
🧀 Batzos · 🧀 Sfela · 🧀 Anevato · 🧀 Graviera Kritis · 🧀 Pichtogalo Chanion · 🧀 Formaella Arachovas Parnassou
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- eAmbrosia — Καλαθάκι Λήμνου / Kalathaki Limnou (PDO-GR-0435)
- Commission Regulation (EC) No 1107/96
- Kalathaki Limnou PDO: summary of the specification, Ministerial Decision 313044/14.1.94 (EU register)