Ladotyri Mytilinis Λαδοτύρι Μυτιλήνης
An intense, oil-steeped sheep cheese from Lesbos that packs a formidable peppery punch and savoury complexity.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep and goat milk, kept in olive oil
- Where
- North Aegean
- Season
- all-year
- Price
- €€€
Taste and texture
Fiery, sharp, and deeply aromatic with an oily richness and intense herbal finish. The texture is firm, oily to touch, and granular.
hard
saltysharpcreamyfruitybittersweetintense
How to buy
Look for miniature cylindrical heads with an oily, darker exterior sold individually or steeped in jars.
Verify the European PDO badge and clear confirmation that the cheese was oil-matured on Lesbos.
The rules in short
Manufactured on Lesbos from sheep milk or a sheep and goat blend, aged in barrels filled with pure olive oil. Cured for at least three months.
Serving ideas
- Cut into small cubes as a robust pairing for ouzo
- Pan-seared lightly on high heat without added fats
- Grated sparingly over rustic tomato pasta dishes
Substitutes
Aged Manchego, Pecorino Pepato.
Read more: What to Eat in Each Region of Greece: A Terroir Guide.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.