A Greek, cheesy & creamy delight

Katiki is a white and light, soft, fresh cheese, with a fine, smooth texture, a pleasant aroma and a refreshing, slightly sour taste that actually tastes more like a mousse.

It is made from goat’s milk or a combination of goat’s and sheep’s milk and it has a salt content of 1% that makes it suitable for diet and a balanced, low fat nutrition.

Katiki is a genuine Greek product of protected designation of origin (PDO), produced only locally in the prefecture of Phokida following a traditional recipe that even today makes it unique.

tirokauteri_me_katiki_domokouA “passe-partout” cheese, Katiki balances as an exquisite ingredient between traditional and modern cooking. Serve katiki with bread or as a dip with appetizers and mezes (it goes particularly well with white wine), with fruits, and in recipes calling for light cheese stuffing like cheesecakes or as a sauce for pita bread and souvlaki.

MLGFB Tip: How to make “tirokafteri” –a spicy spread- with Katiki (Recipe: Vassilis Kallidis)

Preparation time: 15 minutes

Ingredients (4 portions): 250 gr. Katiki of Domokos, 1 green chili pepper cut into slices or 1 teaspoon of pepper, 250 g. crumbled feta cheese, 6 tbsp. of olive oil


  • Grind the pepper in a mixer with the olive oil and the feta cheese
  • Put the mixture into a bowl and add the Katiki cheese
  • Stir with a spoon and serve on top of grilled, bread slices, perfection!

Photo Credits: katiki-domokou.gr

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