About the product : Known also as the ‘Mytilene kefalaki” (small head of cheese), it is made of pasteurised sheep and goat milk and ages for at least three months.  It falls under the hard cheeses category.  Produced exclusively in the island of Lesvos, its colour is light yellow and has a sharp taste, a particular aroma that leaves a pleasant aftertaste with a strong personality. 

An ideal meze for ouzo, tsipouro or wine, it can be eaten alone, as is or grilled (ladotyri saganaki).   It is used in traditional recipes such as Mytilene sfouggato omelette, stuffed zucchini flowers and stew.

Awards : 

The Quality : The dairy operates with HACCP system and is certified according to FSSC 22000, while for the PDO products it is certified by Agrocert. Organic products are also certified by TUV.

The milk and the products produced are tested daily in a proprietary chemistry laboratory located on the premises of the company.

The company seeks long-term partnerships with producers selected on the basis of the quality of the milk they produce.

About the company : The dairy company MILK Dairy MYSTAKELLI I.K.E. was founded in 2015, operates in privately owned facilities and has its headquarters in Mandamados Lesvos.

We continue the tradition started in 1962 in his traditional cheese dairy by Stratis Mystakellis and then expanded by his son John. The products today are produced in new modern facilities, utilizing the long experience and knowledge of the same staff that for many years and through continuous improvements offered the consumers the recognized stable quality of MYSTAKELLIS products.

The official capacity of the cheese dairy is 250 tonnes of soft and hard cheeses per year, and is thus classified as a small traditional cheese dairy.

Shipping notice: This is a refrigerated product (fridge). Including it in your order makes the order possible to be delivered (and subscribed) only in the destinations mentioned in our Shipping page.

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Ingredients

Ingredients: 100% Pasteurized Greek sheep’s and Goat’s milk, Salt, Rennet, Starter culture