Manouri: Difference between revisions

Latest revision as of 03:34, 13 February 2025

A traditional Greek cheese made from sheep's and goat's milk

Manouri[edit]

Manouri (Greek: _______) is a traditional Greek cheese made from the whey of sheep's milk or goat's milk. It is a semi-soft, fresh white cheese with a creamy texture and a mild, slightly tangy flavor. Manouri is a Protected Designation of Origin (PDO) product in the European Union, which means it must be produced in specific regions of Greece to be labeled as such.

Production[edit]

Manouri is produced by adding cream to the whey obtained from the production of feta cheese. The mixture is then heated and allowed to drain, resulting in a cheese that is rich and creamy. The addition of cream gives Manouri its distinctive texture and flavor, setting it apart from other whey cheeses.

Characteristics[edit]

Manouri has a soft, spreadable texture and a mild, milky taste with a hint of citrus. It is less salty than feta and has a higher fat content due to the added cream. The cheese is typically formed into logs or blocks and has a smooth, white appearance.

Culinary uses[edit]

Manouri is versatile in the kitchen and can be used in both sweet and savory dishes. It is often served as a table cheese, drizzled with honey or olive oil, and paired with fruits such as figs or grapes. Manouri can also be used in salads, pastries, and as a filling for pies. Its creamy texture makes it suitable for spreading on bread or crackers.

Nutritional information[edit]

Manouri is a rich source of calcium and protein, but it also contains a higher amount of fat compared to other cheeses due to the added cream. It is important to consume it in moderation as part of a balanced diet.

Related pages[edit]

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-'''Manouri''' is a traditional [[Greek cheese]] made primarily from the whey of [[sheep's milk]] or [[goat's milk]], with the addition of milk and/or cream. It is a fresh, soft, semi-sweet cheese with a texture similar to that of a light cheesecake. Manouri is a [[Protected Designation of Origin]] (PDO) product, which means its production is regulated by European Union law to ensure quality and authenticity.
+{{Short description|A traditional Greek cheese made from sheep's and goat's milk}}
-== History ==
+==Manouri==
+[[File:Manouri.jpg|thumb|right|A block of Manouri cheese]]
+'''Manouri''' (Greek: _______) is a traditional Greek cheese made from the whey of [[sheep]]'s milk or [[goat]]'s milk. It is a semi-soft, fresh white cheese with a creamy texture and a mild, slightly tangy flavor. Manouri is a [[Protected Designation of Origin]] (PDO) product in the European Union, which means it must be produced in specific regions of Greece to be labeled as such.
-The production of Manouri dates back to ancient times. It is believed to have been made in the same regions of Greece for thousands of years. The cheese is traditionally made in the regions of [[Thessaly]], [[Macedonia]], and [[Epirus]].
+==Production==
+Manouri is produced by adding [[cream]] to the whey obtained from the production of [[feta cheese]]. The mixture is then heated and allowed to drain, resulting in a cheese that is rich and creamy. The addition of cream gives Manouri its distinctive texture and flavor, setting it apart from other whey cheeses.
-== Production ==
+==Characteristics==
+Manouri has a soft, spreadable texture and a mild, milky taste with a hint of citrus. It is less salty than feta and has a higher fat content due to the added cream. The cheese is typically formed into logs or blocks and has a smooth, white appearance.
-Manouri is made from the whey left over from the production of [[Feta]] cheese. After the curds have been removed to make Feta, milk or cream is added to the whey, and the mixture is heated until a new set of curds form. These curds are then drained and packaged as Manouri. The cheese is typically sold in log or disc shapes.
+==Culinary uses==
+[[File:Manouri.jpg|thumb|left|Slices of Manouri cheese]]
+Manouri is versatile in the kitchen and can be used in both sweet and savory dishes. It is often served as a table cheese, drizzled with [[honey]] or [[olive oil]], and paired with [[fruits]] such as [[figs]] or [[grapes]]. Manouri can also be used in [[salads]], [[pastries]], and as a filling for [[pies]]. Its creamy texture makes it suitable for spreading on [[bread]] or [[crackers]].
-== Characteristics ==
+==Nutritional information==
+Manouri is a rich source of [[calcium]] and [[protein]], but it also contains a higher amount of [[fat]] compared to other cheeses due to the added cream. It is important to consume it in moderation as part of a balanced diet.
-Manouri has a smooth, creamy texture and a mild, slightly sweet flavor. It is lower in fat than most other cheeses, and it is also lower in salt. The cheese is often used in baking, especially in desserts, but it can also be eaten on its own or used in salads.
+==Related pages==
+* [[Feta cheese]]
-== Culinary Uses ==
-In Greek cuisine, Manouri is often used in pastries and desserts due to its creamy texture and mild flavor. It is a common ingredient in dishes such as [[Spanakopita]] and [[Tiropita]]. It can also be served with fruit and honey for a simple dessert.
-== See Also ==
-* [[List of Greek cheeses]]
 * [[Greek cuisine]]
+* [[Cheese]]
 [[Category:Greek cheeses]]
-[[Category:PDO products]]
+[[Category:Whey cheeses]]
 [[Category:Sheep's-milk cheeses]]
 [[Category:Goat's-milk cheeses]]
-{{Greek-cheese-stub}}
-{{food-stub}}