Melichoro or melipasto is a cheese that is traditionally produced on the island of Lemnos and has been an integral part of the diet of the island’s inhabitants for centuries. It is made from sheep’s milk. After they strain the cheese, they expose it to shady areas at the beginning of summer because there is then less moisture in the atmosphere until it is dehydrated. The cheese initially has a creamy texture, between pale and dry. From this state comes his name. As the dehydration continues, the cheese becomes harder. It’s perfect for accompanying your pasta or making it as fried.
Ingredients
- 500 g kritharaki, small greek pasta
- 20 chopped sun-dried tomatoes
- 1 finely chopped onions
- 1 chopped garlic clove
- 350 g finely chopped tomatoes
- 40 ml organic extra virgin olive oil
- 200 g melichloro of Lemnos
- 1 teaspoon organic thyme
- 300 ml water
- 1 pinch of sugar
- salt
- pepper
Utensils
- 1 cooking pot
- 1 deep frying pan
Making
Add the sun-dried tomatoes and continue sautéing for 1-2 minutes.
Serve when it is still hot by pouring the grated melichloro on top.
If you do not find melichloro, you can add gruyere, kefalotyri or myzuthra.