Mastelo Production and History

Mastelo is a traditional cheese that originates from the island of Chios, known for its distinctive flavor and unique production process. Made primarily from sheep’s and goat’s milk, Mastelo has been crafted by local artisans for centuries, reflecting the island’s agricultural practices and culinary traditions. The cheese is characterized by its semi-hard texture and creamy consistency, often aged for several months to develop a robust flavor profile.

What sets Mastelo apart is the addition of mastic, a resin obtained from the mastic tree, which is native to Chios. Mastic adds a subtle, aromatic quality to the cheese, giving it a unique taste that differentiates it from other Greek cheeses. The cultivation of mastic trees and the production of Mastelo are integral to the island’s economy and cultural identity, with many families involved in the artisanal process.

Mastelo is typically enjoyed as part of a meze platter, paired with local wines, olives, and fresh bread, allowing its rich flavors to shine. It is also used in various dishes, from salads to baked goods, showcasing its versatility in the kitchen.

The production of Mastelo is a labor of love, with local cheese makers adhering to traditional methods that honor the history and culture of Chios. Today, Mastelo holds a protected designation of origin status, ensuring its quality and authenticity. Visitors to Chios can taste this remarkable cheese and experience the island’s rich culinary heritage.