Important Facts
Country of Origin Greece
Specific Origin Sifnos, Aegean Sea
Milk Type Raw ovine milk or a mixture with caprine milk
Milk Treatment Raw
Rind Natural reddish
Texture Hard
Flavor Traditional
Flavor Notes Traditional cheese from Sifnos made without starter culture, dried for two months, optionally softened in red wine, and ripened further with wine sediment and possibly savory herb. Results in a hard cheese with a reddish rind preserved by wine sediment.
Colors Reddish
Forms Cylindrical, 3 by 5 inches
Age At least two months drying plus another thirty days ripening
Rennet Type Homemade rennet from lambs or goat kids

Manoura Cheeses on AnyCheese

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