Melichloro is a traditional cheese of Lemnos. It is made from drained sheep and goat’s milk which is exposed in shadowy and well-ventilated rooms, at the beginning of the summer, when humidity levels are low, in order to become dehydrated. At a first stage melichloro is soft, but as the process of the dehydration goes on, its texture changes and becomes more solid, while its taste is similar to feta cheese. Melichloro is ideal as a basis for grated cheese and saganaki while it is also used as table cheese.