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2011-11-19T17:56:32Z

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{{#seo:
|title=Katiki Domokou cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#katikidomokoucheese #cheese #goatsmilkcheeses #dairyproducts #curd #curdcheese #cheeses #mixedmilkcheeses #greekcheeses
|hashtagrev=12032020
|description= Katiki Domokou is a � Ο� (POP) curd cheese, white in colour and creamy in texture, produced traditionally from goats’ milk or from a
}}


[[Image:Katiki Domokou cheese.jpg|300px|thumb|right|Katiki Domokou cheese]]

*'''Description'''
Katiki Domokou is a [[:Category:Greek recipes#ΠΟΠ (POP) ingredients|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: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=819 The European Commission] '''

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Greek cheeses]]
[[Category:Goats' milk cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Katiki Domokou cheese - Revision history

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