Manouri (μανούρι) is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
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.
Manouri was featured in the Washington 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."
- "Manouri - Cheese.com". www.cheese.com. Retrieved 26 May 2017.
- "Greek Manouri Cheese -- How It's Made and How to Cook With It". Retrieved 26 May 2017.
- "Manouri / Manoypi". www.cheeselibrary.com. Retrieved 26 May 2017.
- "All We Can Eat - Say Cheese: A whey with manouri". Retrieved 26 May 2017.
- EU Manouri Profile (accessed 23 May 2009)
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