Lemnos island has a special tradition in cheese production. These are very famous all over Greece for their quality and unique taste. Kalathaki and Melichloro are the most common.

   Kalathaki is a traditional white brine cheese with Protecting Origin Name. For the production sheep's milk is mainly used while sometimes a mix of sheep and goat milk is also used, but the percentage of goat milk is not more than 30%.

The name comes from the small baskets (small basket=kalathaki in Greek), that were used as matrixes, so that the anaglyph of the baskets imprint on the cheese.

Nowadays these baskets have replaced with similar plastic baskets that stand up to time and are cleaned much more easier. Details about when and where was first made this cheese, we don't have. Is possible that the monks that lived the previous century on the island have first made it.

   Melichloro is made with sheep's milk. Basic stage of its production is the exposure, after straining, in dark place in atmosphere where the dampness is low- after May- and this results its dehydration. Level and speed of dehydration depends on the atmospheric conditions and exposure duration. When dehydration is limited, the cheese has a texture between fresh and dry- Melichloro- is used mainly as a table cheese or saganaki. Further dehydration gives dry cheese, ideal for spaghetti, that is preserved for months.

   In the last few years this cheese is produced in contemporary cheese-dairy of our island, placed in plastic bags and promote it to the market.