Katiki Domokou 
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.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Domokos, Fthiotida |
| Protection | PDO (1996) |
| Milk Type | Sheep’s milk, goat’s milk, or mixtures |
| Milk Treatment | Pasteurized |
| Fat Content | 10-14% |
| Moisture Content | Maximum 75% |
| Rind | None |
| Texture | Spreadable |
| Flavor | Sour, refreshing |
| Aroma | Pleasant |
| Colors | White |
| Forms | Containers of various sizes, barrels |
| Rennet Type | None |
| Also Known As | Κατίκι Δομοκού |
What is Katiki Domokou Cheese?
Katiki Domokou comes from Domokos, in the Phthiotis prefecture of Greece. It is made from goat and sheep milk. As a traditional product it holds protected designation of origin status.
The milk is pasteurised and then left to curdle without rennet. The curd drains in bags made of cloth.
The cheese is white and soft, with a low fat content. Each 100 grams supplies roughly 169 calories, 10 grams of protein, 3 grams of carbohydrates and 13 grams of fat.
It sells in many supermarkets. Serve it on toast or dakos, add it to a salad, or use it to fill pitas.
How Does Katiki Domokou Cheese Compare?
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