Innes Log Cheese vs Katiki Domokou Cheese

Q: Is Innes Log Cheese the same as Katiki Domokou Cheese?

No. Innes Log Cheese and Katiki Domokou Cheese are distinct cheeses from England, Great Britain and United Kingdom and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Innes Log Cheese for Katiki Domokou Cheese?

In most recipes you can swap Innes Log Cheese for Katiki Domokou Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Innes Log Cheese or Katiki Domokou Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Innes Log Cheese is a soft, artisan goat-milk cheese from England, Great Britain and United Kingdom, while Katiki Domokou Cheese is spreadable and made from goat or sheep milk, originating in Greece.

What Is Innes Log Cheese?

Innes Log is a soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, England. This cheese features a pale yellow hue and a bloomy rind, contributing to its fresh and lactic aroma. It offers a citrusy, milky, and nutty flavor profile with a tangy finish. The texture is creamy and smooth, making it a satisfying choice for anyone who enjoys the rich and tangy characteristics of goat's milk cheese. Perfect for a cheese board or paired with fresh bread, Innes Log is a delicious example of traditional English cheesemaking.

What Is Katiki Domokou Cheese?

Katiki Domokou is a soft white Greek cheese made from goat and sheep milk in Domokos, Phthiotis. It has protected designation of origin status, a low fat content, and it usually goes on toast or dakos.

What's the Difference Between Innes Log Cheese and Katiki Domokou Cheese?

Origin: Innes Log Cheese (England, Great Britain and United Kingdom), Katiki Domokou Cheese (Greece)
Milk type: Innes Log Cheese (goat's milk), Katiki Domokou Cheese (Sheep’s milk, goat’s milk, or mixtures)
Milk treatment: Innes Log Cheese (unpasteurized), Katiki Domokou Cheese (Pasteurized)
Texture: Innes Log Cheese (soft, artisan), Katiki Domokou Cheese (Spreadable)
Rind: Innes Log Cheese (bloomy), Katiki Domokou Cheese (None)
Taste: Innes Log Cheese (citrusy, milky, nutty, tangy), Katiki Domokou Cheese (Sour, refreshing)

Side-by-Side Comparison

	Innes Log Cheese	Katiki Domokou Cheese
Country of Origin	England, Great Britain And United Kingdom	Greece
Specific Origin	Near Tamworth, Staffordshire	Domokos, Fthiotida
Milk Type	Goat's milk	Sheep’s milk, goat’s milk, or mixtures
Milk Treatment	Unpasteurized	Pasteurized
Texture	Soft, artisan	Spreadable
Rind	Bloomy	None
Taste	Citrusy, milky, nutty, tangy	Sour, refreshing

Taste Comparison: Does Innes Log Cheese Taste Like Katiki Domokou Cheese?

Innes Log Cheese reads as citrusy, milky, nutty, tangy, while Katiki Domokou Cheese brings sour, refreshing character. On the nose, Innes Log Cheese offers fresh, lactic, contrasted with Katiki Domokou Cheese's pleasant.

Can You Substitute Innes Log Cheese for Katiki Domokou Cheese?

Innes Log Cheese can stand in for Katiki Domokou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for spreadable. Flavor-wise, Innes Log Cheese reads as citrusy, milky, nutty, tangy while Katiki Domokou Cheese brings sour, refreshing notes.

Which Is Better, Innes Log Cheese or Katiki Domokou Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Innes Log Cheese. For a spreadable profile, Katiki Domokou Cheese is the better fit. Flavor-wise, Innes Log Cheese suits recipes that want citrusy, milky, nutty, tangy notes, while Katiki Domokou Cheese fits dishes calling for sour, refreshing.

Which is your favorite?

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Frequently Asked Questions

Is Innes Log Cheese the same as Katiki Domokou Cheese?

No, they're distinct cheeses. Innes Log Cheese originates in England, Great Britain and United Kingdom, while Katiki Domokou Cheese comes from Greece. Innes Log Cheese is made from goat milk; Katiki Domokou Cheese uses goat or sheep.

Is Innes Log Cheese similar to Katiki Domokou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Innes Log Cheese for Katiki Domokou Cheese?

You can, but expect a shift in richness and milk character.

Does Innes Log Cheese taste like Katiki Domokou Cheese?

Innes Log Cheese reads as citrusy, milky, nutty, tangy, while Katiki Domokou Cheese is sour, refreshing. Aromas also diverge. Innes Log Cheese leans fresh, lactic, and Katiki Domokou Cheese is closer to pleasant.

What is Innes Log Cheese made of?

Innes Log Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

What is Katiki Domokou Cheese made of?

Katiki Domokou Cheese is made from goat or sheep milk (pasteurized), using none rennet. It originates in Greece.

Which should I choose, Innes Log Cheese or Katiki Domokou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Innes Log Cheese is soft, artisan, while Katiki Domokou Cheese is spreadable.