Traditional Production, Unique Varieties, and Culinary Role of the Island’s Dairy Heritage

Cheese-making is a vital part of Lemnos’ agriculture, with small-scale producers and cooperatives keeping traditional methods. The cheeses are an essential part of the local diet and are often used in pies, salads, and other regional dishes. The history of Cheese making goes back to antiquity.  The dry, rocky terrain and rich flora influence the quality of the milk, giving the cheeses distinctive flavors.

One of the most well-known cheeses from Lemnos is KalathakiLemnou, a white, brined cheese like feta but aged in small baskets, giving it a unique texture. Another local variety is Melichloro, a semi-hard cheese made from sheep’s milk and left to dry naturally in the air before further aging. Kaskavali is also produced on the island. Kaskavali is made from either sheep’s or goat’s milk, heated, curdled, and cut. The curds are kneaded, moulded, and salted before aging. This creates a firm, slightly spicy cheese with a rich texture. It is commonly eaten as a table cheese, grated over dishes, or grilled for extra flavor.