Traditional Greek hard cheese with Protected Designation of Origin, which is produced exclusively on Mytilene from sheep milk or its mixture with goat milk. It has a unique cylindrical shape and weighs approximately 1 kilogram. It is left to age for at least three months in cellars and cool chambers.
It is also known as ‘kefalaki’ (meaning ‘small head’ in Greek). In the past, people preserved the cheese in olive oil, which is why it is called ‘ladotyri’ (meaning ‘oil cheese’ in Greek).
It has a piquant flavour and hard texture, and its average composition is 38% maximum moisture and 40% fat in dry matter. It can be consumed as a table cheese or as saganaki.