It is also referred to as ‘kefalaki’ (‘little head’). Its basic characteristic is that is stored in olive oil, which is why it is called ‘ladotyri’ (lit. ‘oil cheese’). It has a strong, salty taste and pleasant aroma, and is a table cheese. It is classified as a hard table cheese and has a hard and dry skin, with small cuts; its colour is off-white, slightly yellowish.
For its production, milk coagulation occurs at 32-34 C, with enough rennet added for the coagulation to complete in 30 minutes. The curd is then divided, warmed up to 45 C and poured into moulds, where it stays until it obtains a constant structure and its characteristic shape. It is then salted, and left to mature in rooms with a high relative humidity of approximately 85% and a temperature of 12-18 C for at least 3 months.