Cheeses
Katiki
Κατίκι
Central Greece, Greece
A Greek soft, spreadable PDO cheese from Domokos, made from sheep or goat milk, mild and creamy. Used on bread or in pies, a regional specialty, a delicate and fresh dairy.
Original eatfuls sticker artwork
What it is
A closer look at Katiki.
A Greek soft, spreadable PDO cheese from Domokos, made from sheep or goat milk, mild and creamy. Used on bread or in pies, a regional specialty, a delicate and fresh dairy.
What to look for
Know it when you find it.
White, soft, creamy, mild, spreadable cheese, used on bread or in pies, a Domokos PDO specialty, a fresh dairy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Katiki.
Names around the table
One food, more than one name.
Keep exploring
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Tuscany, Italy
Accasciato
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.