This is a preview of the content in our Greek Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

ladotyri

λαδοτύρι

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.

Text © Dana Facaros

Images by: grace