Cheese preserved in olive oil, a common way of keeping it in the days before refrigeration. Two islands specialize in it:
Zakynthos's dairy farmers make a pungent, tangy feta-like λαδοτύρι Ζακύνθου soaked in brine, before being place in oil.
The Lesvos version, known as ladotyri Mytilinis (λαδοτύρι Μυτιλήνης) PDO (ΠΟΠ) is a kefalotyri that is made only from the milk of sheep (and sometimes goats) grazed in the local meadows. The cheese is hand-pressed into special moulds, salted and aged for at least three months, and then submerged in olive oil.
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