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Katiki Domokou cheese
From Cookipedia
 About Katiki Domokou cheese
Katiki Domokou is a ΠΟΠ (POP) curd cheese, white in colour and creamy in texture, produced traditionally from goats’ milk or from a mixture of goats’ milk and ewes’ milk.
The Domikou area of the Othrys mountain range in the prefecture of Central Greece. The cheese is produced using traditional technology exclusively from the milk of goat and sheep breeds reared traditionally in the aforementioned geographical area.
The cheese has a history stretching back many years and is produced using traditional technology in the defined geographical area.
After being pasteurised the milk is cooled to 27-28C. Curdling follows, with or without the addition of rennet, and the mixture is left to stand at a temperature of 2 0-2 2°C. The curd is pulped and placed in cloth sacks for draining. Draining ceases when the moisture content of the cheese reaches 75-80% net weight. Reference: The European Commission |
