Katiki Domokou cheese
- Geographical area
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
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Katiki Domokou cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Katiki Domokou cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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