Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk[1] as a by-product following the production of feta.[2] It is produced primarily in Thessalia and Macedonia in central and northern Greece.[3]
 Manouri | |
| Aging time | 60 days |
|---|---|
Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.[2]
Manouri was featured in the Washington Post: "Manouri’s light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt’s (or feta’s) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture."[4]
See also
edit- List of cheeses
- Mizithra - Another Greek sheep cheese with very similar flavor, but drier
References
edit- ^ "Manouri - Cheese.com". www.cheese.com. Retrieved 26 May 2017.
- ^ a b "Greek Manouri Cheese -- How It's Made and How to Cook With It". Archived from the original on 6 April 2015. Retrieved 26 May 2017.
- ^ "Manouri / Manoypi". www.cheeselibrary.com. Archived from the original on 18 October 2019. Retrieved 26 May 2017.
- ^ "All We Can Eat - Say Cheese: A whey with manouri". Archived from the original on February 2, 2013. Retrieved 26 May 2017.
- ^ EU Manouri Profile (accessed 23 May 2009)
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