A Traditional Rennet-Free Cheese

Katiki Domokou is a unique, creamy cheese originating from the Domokos region of Central Greece. What sets it apart is its rennet-free production, making it suitable for a wider range of dietary preferences. Traditionally, Katiki is made from sheep’s milk or a blend of sheep and goat milk, which contributes to its distinct flavor profile.

The production process begins with the milk being heated and then cultured with natural yogurt or sour milk, allowing it to curdle without the use of rennet. Once the curds form, they are carefully ladled into molds, allowing the whey to drain away. This process results in a soft, spreadable cheese with a mildly tangy flavor.

Katiki Domokou is known for its smooth texture and bright white color, making it an excellent ingredient for various dishes. It can be enjoyed fresh on bread, drizzled with honey or olive oil, or incorporated into salads and pastries. Additionally, its rich nutritional profile, including high levels of calcium and protein, contributes to its popularity. As a traditional Greek cheese, Katiki Domokou embodies the region’s culinary heritage, offering a delightful taste of Greece without the use of rennet.