Katiki Domokou vs Xygalo Siteias
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.
Xygalo Siteias
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Xygalo Siteias is a soft white cheese from Crete, in Greece, and the name is protected. Makers use sheep's milk, goat's milk, or a mix of the two. The paste is spreadable, creamy or slightly grainy, and it has no rind. The taste is fresh, lightly salty, and sour. People eat it with bread, in salads, and in simple pies at the table.