Bushra Griffith
Manouri is a Greek cheese that is often used in Greek cooking and is sometimes used as a substitute for cream cheese. It is made by adding pasteurized sheep's milk or goat's milk to the whey produced when making feta cheese. It has a creamy, tangy, and lemony flavor and a moist, semi-soft texture. But does it melt?
| Characteristics | Values |
|---|---|
| Melting | Does not melt but softens when heated |
| Texture | Semi-soft, moist, tender, creamy, crumbly |
| Taste | Buttery, lemony, mildly tangy, less salty than feta, vaguely sour/citrusy |
| Colour | White |
| Production | Made by adding pasteurized sheep's milk or goat's milk to the whey produced in the making of feta cheese |
| Fat content | 36-38% |
| Sodium content | 0.8% |
| Cholesterol content | Low |
| Uses | Desserts, salads, pastries, appetizers, dips, grilled and served with fruit |
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What You'll Learn
Manouri is a Greek cheese made from sheep's milk or goat's milk
Manouri is a semi-soft, white cheese with a moist, tender texture. It has a mild, buttery aroma and a delicate, buttery, and lemony flavor. Its texture and flavor make it ideal for both sweet and savory dishes. Manouri is often used in desserts, crumbled over salads or pasta, or drizzled with honey. It can also be served with figs, grapes, or walnuts, or sprinkled with sugar and cinnamon. In addition, manouri can be used as a filling for savory or sweet cheese tarts or pastries, such as spanakopita.
Outside of Greece, manouri may be substituted for cream cheese when making cheesecake. For example, Chef Terrence Maul at the Beyond India restaurant in Providence, Rhode Island, creates a baklava cheesecake dessert using Greek manouri. Manouri can also be paired with other ingredients, such as olive oil, black pepper, tomatoes, or arugula salad.
While manouri is a cheese that softens when heated and becomes creamier, it does not melt in the same way that cheeses like cheddar, Swiss, and Gruyere do. Instead, it maintains its shape and can be served sauteed, pan-fried, or grilled, where it will develop a golden crust. This makes it a versatile cheese that can be used in a variety of cooking applications.
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It has a semi-soft texture and a mild, buttery flavour
Manouri is a semi-soft, white Greek cheese with a mild, buttery flavour. It is produced by adding pasteurised sheep's milk or goat's milk to the whey produced during the making of feta cheese. The curds are then drained and packaged in plastic, usually in multi-pound cylinders.
Manouri has a fat content ranging from 36 to 38 per cent and a low sodium content of 0.8 per cent. It is also very low in cholesterol. The cheese is often used in desserts but can also be crumbled over salads or pasta. Its mild, buttery flavour makes it a versatile ingredient that can be used in both sweet and savoury dishes.
When heated, manouri softens and becomes creamier but does not melt in the same way that cheeses like cheddar, Swiss, and Gruyere do. This makes it ideal for grilling or pan-frying, where it will develop a golden crust while retaining its shape. Manouri can also be served as a wedge for dessert or alongside poached fruit. Its texture and flavour also make it a good filling for a savoury or sweet cheese tart or pastry.
Manouri is an underappreciated Greek cheese that has been described as having a "delicate buttery aroma" and a "whisper of the lanolin scent you find in aged sheep's milk cheese". It is similar to feta but with a creamier mouthfeel and a milder, less salty taste.
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It doesn't melt like cheddar but softens when heated
Manouri is a semi-soft Greek cheese, often used in desserts, but also crumbled over salads or pasta. It is produced by adding pasteurized sheep's milk or goat's milk to the whey produced when making feta cheese. It has a fat content of 36-38% and a low sodium content of 0.8%. It is also very low in cholesterol.
When heated, Manouri softens and becomes creamier, but it does not melt like cheddar or other cheeses such as Swiss or Gruyere. It can be grilled, pan-fried, or sautéed, and will turn golden while keeping its shape. This makes it ideal for dishes like saganaki, the famous Greek appetizer.
Manouri's texture and mild flavor make it a versatile cheese that can be used in both sweet and savory dishes. It can be served as a dessert, drizzled with honey, or paired with poached fruit. It can also be used in pastries, such as baklava cheesecake, or as a filling for savory or sweet cheese tarts. Its crumbliness also makes it a great topping for salads or pasta.
When cooking with Manouri, it can be sliced, cubed, or crumbled, and coated with flour or breadcrumbs before being browned to create a crispy crust. Its high melting point and unique texture make it a valuable ingredient for chefs, allowing them to create a variety of dishes that other cheeses may not be suitable for.
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It's used in sweet and savoury dishes, including pastries and salads
Manouri is a semi-soft, white Greek cheese with a fat content ranging from 36 to 38 percent and a low sodium content of 0.8 percent. It is produced by adding pasteurised sheep's milk or goat's milk to the whey produced in the making of feta cheese. Its creamy texture and mild flavour make it a versatile ingredient that can be used in both sweet and savoury dishes, including pastries and salads.
Manouri is often used in desserts, but it is also delicious when crumbled over salads or pasta. Its texture makes it ideal for crumbling, and it can be topped with ingredients like tomato, oregano, onions, or peppers for an appetizer. Manouri can also be sliced, brushed with olive oil, and sprinkled with herbs—a simple yet impressive dish that is sure to make an impact at a winter gathering.
The cheese is also used in pastries, such as the traditional Greek pie, spanakopita, or Tyropitakia, which are small pies stuffed with chopped olives, feta cheese, and manouri cheese. The filling is held together with a light and flaky pastry made with Greek yogurt, olive oil, and other simple ingredients. Manouri can also be used in savoury or sweet cheese tarts or pastries, such as Josh Katz's courgette galette with Greek manouri cheese, which combines all-butter puff pastry, courgette, manouri cheese, mascarpone, and a chilli-honey dressing for a unique and delicious meal.
Manouri is also a popular ingredient in salads, such as a vegetable salad with grilled manouri cheese, which adds a creamy texture and a savoury-sweet flavour. The cheese can be grilled and served with figs or other fruits poached in wine, or it can be fried and served with a savoury dip or drizzled with honey. Pan-fried manouri cheese with sherried honey syrup is a unique combination of salty, sweet, and rich flavours that is sure to impress your guests.
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Manouri is similar to feta but creamier and less salty
Manouri is a Greek cheese that is similar to feta but has a creamier and less salty taste. It is produced by adding pasteurized sheep's milk or goat's milk to the whey produced during the making of feta cheese. The curds are then drained and packaged in plastic, usually in multi-pound cylinders. It has a fat content of 36-38% and a low sodium content of 0.8%. It is also very low in cholesterol.
Manouri is a versatile cheese that can be used in both sweet and savoury dishes. It is often used in desserts, such as pastries like spanakopita or simply on its own, drizzled with honey. It can also be served as a substitute for cream cheese in cheesecakes. Its mild flavour and moist, tender texture make it a good option for savoury dishes as well. It can be crumbled over salads or pasta, or served with sliced tomatoes or an arugula salad.
Manouri is a good alternative to yogurt for breakfast or as a snack. It has a vaguely sour and citrusy taste, with a buttery aroma and a hint of the lanolin scent found in aged sheep's milk cheese. When heated, it softens and becomes creamier, but it does not melt in the same way that cheeses like cheddar or Swiss cheese do. This makes it a good option for grilling or pan-frying, as it will develop a golden crust while retaining its shape.
Manouri is an underappreciated cheese that has been overshadowed by feta. However, its mild flavour, creamy texture, and versatility make it a cheese worth exploring and incorporating into various dishes.
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Frequently asked questions
Manouri is a Greek cheese that does not melt. It softens when heated and becomes creamier but does not melt like cheddar, Swiss, or Gruyere.
Manouri is made by adding pasteurized sheep's milk or goat's milk to the whey produced when making feta cheese.
Manouri is a creamy, bright, lemony, delicately scented cheese with a tangy, buttery flavor.
To make Manouri, producers combine whey with sheep's milk cream, reheat the blend, and harvest the fluffy curds that float to the surface. The curds are then drained in cloth bags, twisted into logs, and hung up to ripen and drain further.
Manouri is a versatile cheese that can be used in both savory and sweet dishes. It is often crumbled over salads, pasta, or appetizers, or grilled and served with fruit and honey. It can also be used in pastries, tarts, or as a cheesecake base.
