Dairy of Lesvos

Her first family cheese factory Rhodes family started its operation in 1966 in the village Bulk of Lesbos. The third generation of the family created the Lesvos Dairy SA or else LESVOS DAIRY and created in 2006 a new, state-of-the-art cheese factory and, observing all the modern standards of safety and quality, produces with the traditional recipes the traditional flavors.

The cheese factory receives daily milk from at least 500 farmers and maintains an annual production capacity of approximately 1000 tons of soft and hard cheeses.

The two brothers of Rhodes (o Gregory in production and o Brilliant in marketing) and in the packaging of products as well as in their general promotion. (Their website is exemplary). Their logo, a goat, something like an ideogram or a letter of the ancient line B, reminds me of Amalthea, the goat that Zeus fed in the Ideon Cave of Psiloritis. However, the brothers of Rhodes - from the remote Hydra which is 80 km away from Mytilene, the capital of the island of Akriti - show the good example to all producers that the packaging can help the product, especially when it is good, to take off.

Another good option is to standardize cheeses outside of large packages in metal containers (which is also a big deal) of 16, 8, 4 kilos and in small airtight packages of 250 or 500 gr. With these packages we can find the cheeses of Dairy Lesvos in AB Vassilopoulos, in Sklavenitis, in many other supermarkets and in the grocery store "peri Lesvos" on Athinas Street.

The main products produced by Dairy of Lesvos is:

The Mytilene oil cheese is the only PDO cheese which comes exclusively from the island of Lesvos. The name "Ladotyri" comes from the traditional preservation technique in olive oil - when households still did not have refrigerators and the cheese was stored and matured in large clay pots the well-known cups (Mytilene sfdelia), filled with olive oil in Mytilene - the spicy taste and aroma.

Feta PDO at least 2 months of aging characterized by a pleasant sour taste.

Kaseri PDO from goat's and sheep's milk (at least 85% sheep's). THE Lesvos is one of the three regions of Greece where its exclusive preparation is allowed.

Γραβιέρα, a hard cheese with a golden-yellow skin and several holes scattered inside, distinguished by a slightly sweet taste.

Kefalotyri, a hard cheese, white to whitish-yellow in color with a hard skin and a strong spicy taste.

Dry mizithra from goat and sheep whey in the shape of a small head 400 gr.

Mold, a white cheese that stands out for its slightly acidic taste.