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Antonio Fajardo i López / CC BY-SA 3.0
  • Made from pasteurized goat's or sheep's milk

  • Country of origin: Greece

  • Region: Central and Western Macedonia, Thessalia

  • Family: Feta

  • Type: semi-soft, whey

  • Fat content: 36-38%

  • Texture: creamy

  • Rind: rindless

  • Colour: white

  • Flavour: mild, milky

  • Aroma: clean, nutty, subtle

  • Synonyms: Manoypi

Manouri (also known as Manoypi) is a semi-soft, fresh Greek whey cheese with a DOC (PDO) status. It is made exclusively in the protected areas of central and western Macedonia and in Thessalia.

The cheese is made by adding milk and/or cream to the whey of sheep's and/or goat's milk. Manouri is a creamy and mild cheese with a texture reminding of a light cheesecake. It has a subtle, clean and nutty flavour. It is sometimes characterized as having a milky, slightly citrusy flavour. This cheese is used in pastries such as spanakopita or drizzled with honey. It has about 36-38% fat with 0.8% salt content.

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