Katiki Domokou cheese

From Cookipedia

Katiki Domokou cheese
  • Description

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.

  • 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.

  • History

The cheese has a history stretching back many years and is produced using traditional technology in the defined geographical area.

  • Production

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
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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