Innes Brick Cheese vs Manouri Cheese

Q: Is Innes Brick Cheese the same as Manouri Cheese?

No. Innes Brick Cheese and Manouri Cheese are distinct cheeses from England, Great Britain and United Kingdom and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Innes Brick Cheese for Manouri Cheese?

In most recipes you can swap Innes Brick Cheese for Manouri Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Innes Brick Cheese or Manouri Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Innes Brick Cheese is a semi-soft, artisan goat-milk cheese from England, Great Britain and United Kingdom, while Manouri Cheese is smooth, dense and made from goat or sheep milk, originating in Greece.

What Is Innes Brick Cheese?

Innes Brick is a semi-soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, in England. Its pale yellow interior is complemented by a mold-ripened rind, giving it a fresh, lactic aroma. The flavor is mild and milky with a touch of nuttiness, making it a pleasant choice for those who enjoy gentle goat cheeses. The texture is smooth and creamy, which pairs well with crusty bread or fresh fruits. This cheese offers a simple yet satisfying taste experience, ideal for both casual snacking and refined cheese boards.

What Is Manouri Cheese?

Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.

What's the Difference Between Innes Brick Cheese and Manouri Cheese?

Origin: Innes Brick Cheese (England, Great Britain and United Kingdom), Manouri Cheese (Greece)
Milk type: Innes Brick Cheese (goat's milk), Manouri Cheese (goat's or sheep's milk)
Milk treatment: Innes Brick Cheese (unpasteurized), Manouri Cheese (pasteurized)
Texture: Innes Brick Cheese (semi-soft, artisan), Manouri Cheese (Smooth, dense)
Rind: Innes Brick Cheese (mold ripened), Manouri Cheese (None)
Taste: Innes Brick Cheese (mild, milky, nutty), Manouri Cheese (Rich, milky, tangy, slightly citrusy)

Side-by-Side Comparison

	Innes Brick Cheese	Manouri Cheese
Country of Origin	England, Great Britain And United Kingdom	Greece
Specific Origin	Near Tamworth, Staffordshire	Central And Western Macedonia, Thessaly
Milk Type	Goat's milk	Goat's or sheep's milk
Milk Treatment	Unpasteurized	Pasteurized
Texture	Semi-soft, artisan	Smooth, dense
Rind	Mold ripened	None
Aging	—	Typically eaten young, can be aged for grating
Taste	Mild, milky, nutty	Rich, milky, tangy, slightly citrusy

Taste Comparison: Does Innes Brick Cheese Taste Like Manouri Cheese?

Innes Brick Cheese reads as mild, milky, nutty, while Manouri Cheese brings rich, milky, tangy, slightly citrusy character. On the nose, Innes Brick Cheese offers fresh, lactic, contrasted with Manouri Cheese's clean, nutty, subtle.

Can You Substitute Innes Brick Cheese for Manouri Cheese?

Innes Brick Cheese can stand in for Manouri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for smooth, dense. Flavor-wise, Innes Brick Cheese reads as mild, milky, nutty while Manouri Cheese brings rich, milky, tangy, slightly citrusy notes.

Which Is Better, Innes Brick Cheese or Manouri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Innes Brick Cheese. For a smooth, dense profile, Manouri Cheese is the better fit. Flavor-wise, Innes Brick Cheese suits recipes that want mild, milky, nutty notes, while Manouri Cheese fits dishes calling for rich, milky, tangy, slightly citrusy.

Which is your favorite?

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Frequently Asked Questions

Is Innes Brick Cheese the same as Manouri Cheese?

No, they're distinct cheeses. Innes Brick Cheese originates in England, Great Britain and United Kingdom, while Manouri Cheese comes from Greece. Innes Brick Cheese is made from goat milk; Manouri Cheese uses goat or sheep.

Is Innes Brick Cheese similar to Manouri Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Innes Brick Cheese for Manouri Cheese?

You can, but expect a shift in richness and milk character.

Does Innes Brick Cheese taste like Manouri Cheese?

Innes Brick Cheese reads as mild, milky, nutty, while Manouri Cheese is rich, milky, tangy, slightly citrusy. Aromas also diverge. Innes Brick Cheese leans fresh, lactic, and Manouri Cheese is closer to clean, nutty, subtle.

What is Innes Brick Cheese made of?

Innes Brick Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

What is Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.

Which should I choose, Innes Brick Cheese or Manouri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Innes Brick Cheese is semi-soft, artisan, while Manouri Cheese is smooth, dense.