Manoura is a traditional cheese from the island of Sifnos in Greece. It's aged in wine sediment, which imparts a unique flavor profile—rich and pungent with a hint of wine. Made from sheep's milk or a mix of sheep's and goat's milk, Manoura has a hard texture and is often enjoyed with robust wines.
What is Manoura Cheese?
Manoura is a traditional Greek cheese made on the island of Sifnos, part of the Cyclades in the Aegean Sea. This cheese is mainly made from raw sheep’s milk, sometimes mixed with goat’s milk. Usually, the amount of sheep’s milk is greater than the goat’s milk.
Production Process
Manoura is a hard cheese made from raw morning milk without any starter culture. Homemade rennet from the stomach of lambs or goat kids is used to form the curd. The curd is cut into small pieces, stirred, and left to settle at the bottom of the vat. The whey is removed, and the curd is transferred into cheesecloth and placed in woven baskets called tyrovolia to drain. The cheese is turned and salted with coarse salt for two to three days. Then, the cheeses are placed on straw or reed shelves to dry for at least two months, during which they are frequently turned. This drying process reduces the cheese’s weight by about 40%.
Wine Treatment
Some producers soak the cheese in red wine for about a day to soften it. Then, the cheese is covered with wine sediment made from local grapes dried in the sun for ten to fifteen days. The wine sediment can also be mixed with the herb savory for added flavor and antimicrobial effects. After this treatment, the cheese ripens for at least another thirty days.
Characteristics
The final product has a natural reddish rind from the wine sediment. This treatment helps preserve the cheese, allowing it to be stored at room temperature for at least six months without losing its flavor. Manoura cheese is about 3 inches (8 centimeters) tall, 5 inches (12 centimeters) in diameter, and weighs between 17-21 ounces (500-600 grams). The cheese has a firm texture and a rich, savory taste with a spicy hint from the wine treatment.
Traditional Uses
Manoura cheese is often enjoyed plain or with honey. Fresh manoura, known as “chloromanoura,” is soft and used in traditional dishes like “pitarakia.” The aged cheese, especially the variant known as “gilomeni manoura,” is matured in wine lees, giving it a deep purple shell and a sharp, spicy taste. This cheese is a popular meze, especially with raki or ouzo. It is also grated over pasta with a bit of olive oil and pepper for a flavorful dish.
Microbial Development
During ripening, different microbial groups grow on the cheese surface. The red wine and sediment treatment helps reduce harmful microorganisms while allowing beneficial lactic acid bacteria to thrive. Common bacteria found in matured Manoura cheese include Ln. mesenteroides subsp. cremoris, P. pentosaceus, Lb. paracasei subsp. paracasei, Weissella paramesenteroides, Lb. bifermentans, and Lb. brevis.
Key Facts About Manoura Cheese
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 |
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 |