Manouri
Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta.[1] It is produced primarily in Thessalia and Macedonia in central and northern Greece.[2]
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.[1]
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."[3]
Manouri has PDO status.[4]
References
| ||||||||||