Manouri

Manouri is a Greek fresh white cheese made mainly from sheep whey, sometimes mixed with goat milk. Protected with an EU Protected Designation of Origin since 1996, it is very creamy and is used both in savoury cooking and in desserts.

History

Manouri developed as a way of using the whey left over from making feta, a process it shares with other white cheeses of the region. The whey is worked into a curd that yields a softer, richer cheese than feta.

Production is concentrated in Macedonia, in central and northern Greece, and in Thessaly. Some versions add curd or fresh cream, which gives the cheese an even richer body. Its PDO status set out a defined framework for how it is made.

Culture

On the Greek table manouri appears as a spreading cheese or an accompaniment. It is used in salads and savoury pies such as spanakopita, and it is also served as a dessert with fruit, honey and walnuts. Its mild, buttery flavour with a faint hint of lemon makes it easy to pair.

A light Greek white wine or varieties such as Sauvignon Blanc or Pinot Gris are the usual suggestions. Because of its texture, it can stand in for cream cheese in some sweet recipes, such as cheesecake.