Manouri (Μανούρι) is not your standard Greek PDO cheese. And its history is indelibly linked to Greece’s most famous cheese, Feta. Read on to learn more about this fresh cheese and how best to serve it.
Where does Manouri come from?
Manouri is a semi-soft white cheese that originates from Western and Central Macedonia and Thessaly. Unlike most Greek PDO cheeses, Manouri is actually made with sheep’s or goat’s whey that has been drained when making Feta. As a result of this, its flavour is quite similar for Greece’s most famous cheese. However, its texture tends to be a bit creamier
How is Manouri made?
The actual production process involves adding pasteurised sheep’s or goat’s milk to the drained whey. Once the curds have drained, the maker packages the cheese in plastic cylinders. Because of this, Manouri does not develop any rind or casing and presents in a log shape.
How to serve Manouri
On the palate, this white cheese exhibits a less salty flavour profile than Feta with pleasant notes of citrus. Locals like to use it in pastry dishes such as Spanakopita and can replace cream cheese in a cheesecake. Moreover, it excels in pasta dishes and salads. Having said that, this cheese is good enough to be served as a table cheese with a drizzle of honey.
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