A white, low-fat, creamy cheese with no shape or skin, served with a spoon. It is made of goat milk or a mixture of goat and sheep milk and the animals producing this milk are bred on the "Othris" plateau in the Greek region of Domokos. It is eaten on bread, as a meze, as a dip or in a sauce.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/katiki-domokou&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/katiki-domokou_0.jpg?itok=N7uii0fX&description=Katiki Domokou
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/kasseri
[7] https://www.gourmed.net/en/glossary/kefalotyri
[8] https://www.gourmed.net/en/recipes/all/salmon-burgers
[9] https://www.gourmed.net/en/recipes/easy-do/mediterranean-pasta
[10] https://www.gourmed.net/en/recipes/chickpea-patties-falafel
[11] https://www.gourmed.net/en/recipes/seafood-salad-vegetables
[12] https://www.gourmed.net/en/recipes/low-budget/croatian-stuffed-crepes-punjene-palacinke
