Manouri

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]

Manouri has PDO status.^[5]

See also

• List of cheeses
• Mizithra - Another Greek sheep cheese with very similar flavor, but drier

References

1. "Manouri - Cheese.com". www.cheese.com. Retrieved 26 May 2017.
2. "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.
3. "Manouri / Manoypi". www.cheeselibrary.com. Archived from the original on 18 October 2019. Retrieved 26 May 2017.
4. "All We Can Eat - Say Cheese: A whey with manouri". Archived from the original on February 2, 2013. Retrieved 26 May 2017.
5. EU Manouri Profile (accessed 23 May 2009)