Greek Recipes

Greek and Cypriot recipes

Manouri – Greek Cheese

Manouri is a semi-soft fresh white cheese made from the drained whey from feta production (sheep or goat milk). It is similar to feta cheese but creamier and less salty or salt-free. It is made in Central and Western Macedonia and in Thessalia.

Manouri - Greek Cheese

Manouri – Greek Cheese

Greek name and pronounciation:

μανούρι, pronounced mah-NOOR-ree

At the market:

Manouri has a slightly grainy creamy texture and a milky taste with a mild citrus flavor. Like feta, it does not have an outer rind or solidified casing. It is almost always sold in log-shaped rolls, or in individual pieces cut from a roll.

Using Manouri:

Manouri is a popular cheese used in salads, pastries, as a dessert cheese, and in other dishes. Wherever a sweet, rich cheese is used, consider manouri. It has a fat content ranging from 36 to 38%, and a low sodium content of 0.8%.

Substitutes for Manouri:

goat cheese, cream cheese, or farmer’s cheese.

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