Kalathaki of Limnos Cheese

From the goody basket of Limnos

Kalathaki of Limnos is a white, soft, brined cheese. It has a lightly rough texture and a cylindrical shape and its taste will remind you the one of Feta cheese.  It’s not as tangy as Feta though, but it leaves a lighter feeling to your palate and a rich aroma.

kalathaki2It is produced of sheep milk or a combination of sheep and goat milk (in less than 30%), during spring in the island of Limnos. Its name “kalathaki” means a “basket” and it comes from the shape that the cheese gets when left to mature inside knitted wicker baskets for about 60 days.

Cheese is part of the daily life of Greeks. Greek cheeses play an important role in Greek and Mediterranean nutrition. The great variety of cheese production can be proven by the fact that in such a small country there are 21 types of cheese characterized as of “Protected Designation of Origin” (PDO).

Kalathaki is a traditional cheese of Limnos that you should try when visiting the island or any other part of Greece and it is characterized as a of Protected Designation of Origin BY EU regulations.

It is consumed as table cheese and you can serve it as an accompaniment to a meal or a plateau of fruits. Kalathaki of Limnos is also used in pies or cooked with meat and matches deliciously with dry white wines.

MLGFB Tip:

How to make an open pie with zucchini and Kalathaki of Limnos (for 6 persons)

Ingredients: 1 ½ kilo of grated, tender zucchinis, 3 beaten eggs, 5 green chopped onions, a bunch of chopped herbs (parsley, dill and mint), 150 grams of Kalathaki of Limnos cheese, salt and pepper, ½ spoon of Cayenne pepper, 175 grams. all-purpose or whole wheat flour,  ½ cup. of olive oil

kalathaki_pitaExecution:

  • Use a large bowl to prepare the mixture of the pie using the zucchini, the eggs, the cheese, the chopped onions, the herbs, the salt and the pepper
  • Mix it all together but make sure to blend them well in order to have a homogeneous mixture
  • Add the flour and knead them well altogether
  • Place the mixture evenly in a Pyrex baking pan, coated with a little olive oil on its bottom so as to prevent sticking.
  • Then, pour the remains of the olive oil on top of the mixture and bake in preheated oven for about 55 minutes, until the color of the pie becomes golden brown.

This is a traditional recipe of Limnos translated by MLGFB, you can find its Greek version here

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