Katiki Domokou Cheese

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#118 of 375 cheese types

Katiki Domokou is a soft, fresh cheese from the Domokos region in central Greece. Made from sheep's or goat's milk, it has a creamy, spreadable texture and a mild, slightly tangy flavor. This cheese is often used as a spread on bread or as a dip, and is also a delightful accompaniment to fresh vegetables and fruits.

What is Katiki Domokou Cheese?

Katiki Domokou is a light, spreadable cheese without a rind, enjoying PDO (Protected Designation of Origin) status from the municipality of Domokos in the Fthiotida prefecture, Greece. Made primarily from sheep’s or goat’s milk, this cheese is a product of traditional methods passed down by nomadic shepherds of the region, a practice noted by the ancient historian Thucydides. The animals graze on the natural flora of Mount Othris's plateau, enhancing the milk's quality and flavor.

The cheese-making process involves pasteurizing the milk and cooling it to 68–72°F to encourage acidic coagulation with minimal rennet. The curd is then mashed, salted, and hung in cloth bags for whey drainage before being packaged for sale or longer storage. Katiki Domokou is noted for its sour, refreshing taste and pleasant aroma, with a moisture content up to 75% and low fat ranging from 10-14%, making it ideal for low-fat diets.

Katiki Domokou’s versatility makes it a staple in Greek cuisine—it can be served as a table cheese, spread on fresh or toasted bread, and used in salads, omelettes, and sandwiches. Its unique flavor profile, combining a mild aroma with a hint of sourness, complements a variety of dishes and ingredients.

Key Facts About Katiki Domokou Cheese

Country of Origin Greece
Specific Origin Domokos, Fthiotida
Certification 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 Small quantity of rennet