Katiki
Domokou
An curd cheese, white in colour and creamy in texture, produced traditionally from goat/s \ milk or from a mixture of goatls milk and sheep's milk.
Geographical area: The Domikou area of the Othrys mountain range.
The cheese has a history stretching back many years and is produced using traditional technology in the defined geographical area.
After being pasteurized the milk is cooled to 27-28°C. 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.
