Manouri

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

Manouri

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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.

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.

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.

Culinary uses

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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.

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.

Related pages

• Feta cheese
• Greek cuisine
• Cheese