Fromage blanc vs Katiki Domokou
Fromage blanc
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- France
Fromage blanc is a fresh cow's milk cheese from France, soft and white, with no rind and no aging. The name means white cheese, and the body is smooth enough to eat with a spoon. Makers set the milk with lactic cultures, then drain the whey until the curd is thick but still moist. A plain pot tastes mildly tangy, like cultured cream that has been lightly soured. It belongs with yogurt and quark, not with pressed wheels that sit on a board for a long time.
Katiki Domokou
Facts
- Milk
- Mixed milk
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Katiki Domokou is a soft white cheese from Greece, and the name is protected. Makers use goat's milk, sheep's milk, or a mix of the two. The paste is moist and spreadable, with a light sour taste, and it is closer to a fresh curd than to a firm brined block. There is no rind. Greek cooks use it on bread, in salads, and in simple pies, and they treat it as a fresh cheese to eat soon.