Katiki Domokou vs Kopanisti
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.
Kopanisti
Facts
- Milk
- Mixed milk
- Texture
- Soft
- Rind
- No rind
- Country
- Greece
- Place
- Cyclades
- Status
- PDO
Kopanisti is a soft, salty, and peppery cheese from the Cyclades, in Greece. The name is protected for cheese from that island group. It is made from cow's milk, sheep's milk, goat's milk, or a mixture, depending on the herd. Makers knead the curd more than once while it ripens, which spreads a strong microbial flavor through the paste. The result is a spread, not a sliceable wheel, and the color runs from off white to a light beige.