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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The post Manouri: Deeply Connected To Feta (Greek PDO Cheese) appeared first on Cheese Atlas.

Where does Kasseri come from?

Kasseri is a pasta filata cheese produced four specific regions of Greece: the island of Lesbos, Thessaly, Macedonia, and Xanthi in Thrace. Earliest records of this cheese appear at the start of the 19th century. The cheese’s name comes from the Hebrew word kosher. Because the earliest versions of Kasseri did not use rennet, it was a cheese fit for the requirements of Jewish law. 

How is Kasseri made?

Like Metsovone, Kasseri belongs to the pasta filata family. Nowadays, it is made by heating milk to 36°C and adding rennet to form the curd. Once the curd is set, the maker divides it into small pieces the size of a corn kernel and wraps them tightly in a cheesecloth to drain.

Once the cheese has fermented, it is cut into thin slices, placed in hot water and stretched in a similar way to Mozzarella. Finally, they salt the kneaded cheese mass and transfer it to moulds for up to three days. The cheese is then ready for maturation which can last up to three months. 

How to serve Kasseri

At that age, Kasseri is rindless and has a semi-hard texture. Its taste is buttery and sweet. As it matures further, its flavour profile gradually becomes more savoury.

At room temperature, Kasseri is an excellent addition to sandwiches and omelettes. Because it melts beautifully, it is also often used in baked dishes including pizza. We recommend washing it all down with a full-bodied red wine. 

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Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

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The post Kasseri: Pasta Filata With A Jewish History (Greek PDO Cheese) appeared first on Cheese Atlas.

Where does Graviera Agrafon come from?

Graviera Agrafon is a type of Graviera that originates from the Agrafa mountains in Western Thessaly and Evritania. Unlike Graviera Naxou, Graviera Agrafon is made with either sheep’s milk or a combination with goat’s milk (not more than 30%). 

How is Graviera Agrafon made?

To make this pressed cooked Greek cheese, local artisans coagulate their milk at 34-36°C for up to 30 minutes. Afterwards, they cut the curds and warm them up to 48-52°C while stirring. Finally, they hoop the cooked curds into moulds, press them for one day and brine them for up to four days. Overall, they mature the wheels of cheese for three to six months at 95% humidity.  

At six months, Graviera Agrafon has a compact straw-coloured paste that is full of small round eyes. Its aroma is rich and grassy and its flavour is a touch spicy and goaty. Interestingly, this cheese’s flavour profile has made it more popular overseas than in Greece. Hence, most of the production is exported to France, Switzerland and Germany. 

How to serve Graviera Agrafon

Overall, Graviera Agrafon excels as a sliced table cheese. Due to its stronger flavour, it pairs well with equally robust and tannic red wines.  

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Graviera Agrafon appeared first on Cheese Atlas.

The kind with one “T”

The post Aphrodite Feta appeared first on Cheese Atlas.