Melichloro or Melipasto cheese of Lemnos belongs to the category of traditional Greek products. A key characteristic of traditional products is that they possess distinct natural, chemical, microbiological, and organoleptic features, or unique methods of production and preservation.
Melichloro is made from a mixture of goat’s and sheep’s milk, is a traditional semi-hard cheese, and is among the main dairy products of Lemnos. Its names appear to be directly related to its distinctive traits. The prefix “meli-” (meaning “honey”) in both names seems to refer to the color the cheese acquires after aging, while the suffix in the name Melipasto (-pasto) is associated with salt. However, the term Melichloro has become the more commercially dominant name in recent years, likely linked to the soft texture of the cheese.
According to the island’s residents, Melichloro is an integral part of their cultural heritage. It was also an important part of the barter economy in earlier times, as a means of exchange rather than money.
Characteristics:
• Texture: Semi-firm to hard, depending on the stage of maturation.
• Flavor: Rich, slightly salty and milky, with mild notes of nuts and butter.
• Color: Creamy white that darkens slightly as it matures.