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 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]
^"Manouri - Cheese.com". www.cheese.com. Retrieved 26 May 2017.
^ ab"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". Retrieved 26 May 2017.
Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production...
Runciman, A Traveller's Alphabet, "Morea"). List of cheeses Cuisine of Greece Manouri - another Greek sheep cheese, similar flavor, not as dry as mizithra Barron...
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of white cheeses. Among these options are feta, a brined curd cheese. Manouri, a semi-soft, fresh white whey cheese, is crafted from goat and/or sheep...
under European Law with Protected Designation of Origin (PDO) status. Manouri Mató Mizithra Nabulsi cheese Payoyo cheese Pélardon Picodon Picón Bejes-Tresviso...
or brull, from Catalonia, Spain Brousse (cheese), from Provence, France Manouri, from Greece Mató, from Catalonia, Spain Mizithra, from Greece Primost...
1996". WIPO.int. Retrieved July 12, 2018. "Manouri – Cheese.com". cheese.com. Retrieved 26 May 2017. "Greek Manouri Cheese – How It's Made and How to Cook...
of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22°C". Journal of Food Protection. 59 (11)...
in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete. Manouri (Greek: μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese...
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