Manouri Cheese

Antonio Fajardo i López, CC BY-SA 3.0, via Wikimedia Commons

About Manouri Cheese

Manouri is a semi-soft, fresh whey cheese from Macedonia and Thessalia in Greece, made primarily from sheep's or goat's milk. It is creamier and less salty than feta, with a smooth, milky taste and a slight sweetness. Manouri is often used in pastries, as a dessert cheese with fruit, or in salads.

Key Facts

Country of Origin	Greece
Specific Origin	Central and Western Macedonia, Thessaly
Protection	PDO (1996)
Milk Type	Goat's or sheep's milk
Milk Treatment	Pasteurized
Fat Content	36 to 38 percent
Rind	None
Texture	Smooth, dense
Flavor	Rich, milky, tangy, slightly citrusy
Aroma	Clean, nutty, subtle
Colors	White
Forms	Cylinders, sold whole or in segments
Age	Typically eaten young, can be aged for grating

What is Manouri Cheese?

Manouri is a semi-soft, fresh white cheese made on the Greek mainland in the regions of Central and Western Macedonia and Thessaly. This cheese is a byproduct of feta production, made from the whey of sheep’s or goat’s milk, often with added cream or full-fat milk. Manouri has a smooth, dense, and buttery texture, similar to French chèvre. Its flavor is rich, milky, and slightly tangy with a hint of citrus.

Production Process

Manouri is produced by adding pasteurized sheep’s or goat’s milk, or a mixture of both, to the whey left over from making feta cheese. The curds are collected, drained, and then packaged in cylindrical shapes, which are sold whole or in segments. The cheese has a fat content of 36 to 38 percent, making it creamy and smooth. It is very lightly salted, which helps retain the sweetness of the fresh cream added to the whey.

Uses and Consumption

In Greece, manouri is a popular table cheese and is also commonly served as a dessert cheese. It is often drizzled with honey and served with fruit. With its mild flavor, manouri is used in both savory and sweet dishes, including salads and pastries. It is typically eaten young but can be aged to become a good grating cheese. Although manouri is exported to northern Europe, the United States, and Australia, it is mainly consumed in Greece.

Characteristics

Manouri cheese is creamy and less salty than feta, with a milky, slightly sour aroma. It has a fat content of 36-38% and only 0.8% salt. The cheese is white and has a mild, nutty flavor with a hint of citrus. It is often compared to a light cheesecake in texture and taste.

Traditional Uses

Manouri is traditionally used in Greek pastries like spanakopita or served on its own, drizzled with honey. It can be used as a substitute for cream cheese in recipes like cheesecake. Manouri is also great for crumbling over salads or pasta and can be paired with tomatoes, oregano, onions, or peppers for a delicious appetizer.

PDO Status

Manouri has Protected Designation of Origin (PDO) status, meaning it can only be made in specific regions of Greece: Central and Western Macedonia and Thessaly. This status ensures that the cheese is made using traditional methods and maintains its unique quality and flavor.