Manouri

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.

History

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 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.

Characteristics

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.

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

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