 Manouri | |
| Aging time | 60 days |
|---|---|
Manouri (Greek:μανούρι) is a Greek semi-soft, fresh white mixedmilk-whey cheese made fromgoat orsheep milk[1] as a by-product following the production offeta.[2] It is produced primarily inThessalia andMacedonia 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]
According to theWashington 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]
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