Randy Chandler
Manouri is a semi-soft, white cheese made from sheep's or goat's milk. It is primarily produced in Central and Northern Greece and is a by-product of the feta production process. Manouri is less salty than feta and has a milky, creamy taste with hints of citrus. Its texture makes it ideal for crumbling over salads or pasta, grilling, or using as a filling for pastries. It can also be served as a dessert, drizzled with honey and paired with fruit.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, semi-soft, creamy, firm, crumbly |
| Taste | Milky, buttery, tangy, smooth, salty, citrusy, sour |
| Colour | White |
| Shape | Log-shaped rolls, individual pieces cut from a roll |
| Fat Content | 36-38% |
| Sodium Content | 0.8% |
| Cholesterol Content | Very low |
| Type of Milk | Sheep's milk, goat's milk |
| Region | Central and Western Macedonia, Thessalia |
| Substitutes | Goat cheese, cream cheese, farmer's cheese, ricotta salata |
| Recipes | Saganaki, grilled mushrooms, crumble over salads or pasta, spread on a cheese board, cheesecake |
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What You'll Learn
Grilled manouri cheese
To grill Manouri cheese, start by heating a grill pan until it is very hot. Brush both sides of the cheese with olive oil and place it on the grill pan. Cook the cheese until grill marks appear, then rotate the cheese 90 degrees to create a crisscross pattern. Carefully flip the cheese over and repeat the process on the other side.
Once the cheese is grilled, transfer it to a serving plate. You can serve it as it is or with some flavourings. A popular option is to drizzle the cheese with honey and sprinkle cracked black pepper on top. You can also pair grilled Manouri cheese with summer fruits such as figs, and chestnuts or pine nuts. The cheese can be served with pita bread, baguette slices, or crackers.
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Manouri cheese in salads
Manouri cheese is a semi-soft, semi-hard, fresh white cheese made from sheep's or goat's milk. It is a Greek cheese with a creamy, smooth texture and a mild, sweet taste. Its low salt content and citrusy undertones make it a perfect addition to salads.
Manouri cheese can be crumbled over salads or grilled and served on top. Its creamy texture and tangy taste pair well with salty and sweet flavours. For a summery salad, grill some slices of manouri and serve with summer fruits and a drizzle of honey. Alternatively, create a Greek-inspired salad by frying some manouri slices and serving them with asparagus, tomatoes, and a sweet tomato dressing.
For a simple side salad, start with a bed of mixed green leaves and tomatoes. Top with grilled manouri slices and a balsamic vinaigrette. If you're feeling adventurous, add some grilled vegetables, such as asparagus or aubergine.
Manouri cheese also works well in a classic Greek salad. Combine sliced vine tomatoes, shallots, salt, sugar, and red wine vinegar. Fry some manouri, smashed garlic, and shallots, and arrange the fried cheese on top of the tomatoes. Add some cherry tomatoes and pour the juices over the salad for a flavourful finish.
With its unique texture and flavour, manouri cheese adds a delicious twist to any salad. Its versatility allows it to be paired with various ingredients, making it a great option for those who enjoy a creamy, mild cheese.
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Manouri cheese Saganaki
Manouri cheese is a semi-soft, semi-hard, fresh white cheese made from sheep's or goat's milk. It is a by-product of feta cheese production, with added cream, which gives it a creamier texture. It is less salty than feta, with a milky taste and hints of citrus.
Manouri cheese is a popular choice for Saganaki, a Greek dish where any type of cheese is fried and served hot and juicy. To make Manouri cheese Saganaki, start by wetting a slice of Manouri cheese in water and then coating it with flour. Shake off any excess flour. Heat some olive oil in a shallow frying pan over medium heat. Place the coated cheese slice in the pan and fry for about 2 minutes on each side, or until it turns golden brown. Serve immediately with a slice of lemon. You can also drizzle some balsamic vinegar on top, made with figs or pomegranates.
Manouri cheese's texture and flavour make it a versatile ingredient. Its mild, creamy taste pairs well with both salty and sweet flavours. It can be crumbled over salads or pasta, grilled, or served on its own with honey.
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Manouri cheese with fruit
Manouri is a semi-soft or semi-hard Greek cheese, often described as similar to feta but creamier and less salty, with a milky, creamy taste and a hint of citrus. It is traditionally made with sheep or goat's milk and is usually sold in log-shaped rolls.
Manouri is a very versatile cheese and can be used in both sweet and savoury dishes. It is often grilled or fried and served with honey and cracked black pepper, alongside bread, crackers or pita. It can also be crumbled over salads or pasta.
When paired with fruit, manouri makes for an excellent starter or dessert. One recipe suggests grilling the cheese and serving it with summer fruits such as apricots, peaches and nectarines, alongside a drizzle of honey, a sprinkling of chilli and mint, and some black pepper.
Another option is to fry the cheese in a pan with olive oil for two minutes on each side, or until golden brown, and serve with a slice of lemon. You could also drizzle the fried cheese with balsamic vinegar made with figs or pomegranates.
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Manouri cheese with pasta
Manouri is a Greek cheese with a mild, milky taste and a hint of citrus. It is made from sheep's or goat's milk whey, which is drained from feta cheese during its production. The whey is then mixed with pasteurized sheep or goat milk and cream, resulting in a semi-soft, white cheese with a creamy texture.
When it comes to cooking with Manouri cheese, its versatility shines through. It can be used in both savoury and sweet dishes, adding a unique touch to your meals. Here are some ideas for incorporating Manouri cheese with pasta:
Manouri Orzotto
For a delicious and creamy pasta dish, you can create a Manouri Orzotto. This recipe combines the cheese with orzo pasta, resulting in a comforting and indulgent meal. Here's a step-by-step guide:
- Heat butter and olive oil in a medium, heavy-bottomed pot over medium heat.
- Add minced onion and cook until it begins to soften, about 3 minutes.
- Add orzo pasta, chopped herbs (such as dill and oregano), and salt to the pot. Stir well to coat the pasta evenly.
- Cook for about 3 minutes, stirring often, until the orzo is slightly toasted.
- Add heated chicken or vegetable broth to the pot. You can add it gradually and stir often for a creamier texture, or add it all at once for a lighter consistency.
- Simmer the orzotto, stirring occasionally to prevent sticking.
- When the pasta is tender but still holds its shape, ladle it into a serving bowl.
- Crumble Manouri cheese on top of the hot pasta. The heat will soften the cheese, creating a custard-like texture.
- Sprinkle with additional chopped herbs and ground pepper to taste.
Pasta Bake
Manouri cheese can be a delicious addition to a pasta bake. Its creamy texture and mild flavour will enhance the dish without overwhelming the other ingredients. Simply prepare your favourite pasta bake recipe and incorporate crumbled Manouri cheese into the mixture before baking.
Saganaki
Saganaki is a traditional Greek dish where cheese is fried and served hot. Manouri cheese is an excellent choice for this recipe due to its ability to melt and retain its creamy texture. Here's a simple method:
- Wet a slice of Manouri cheese in water, then coat it with flour, shaking off the excess.
- Heat olive oil in a pan over medium heat.
- Carefully place the coated cheese slice in the pan and fry for about 2 minutes on each side, until golden brown.
- Serve hot with a slice of lemon, or drizzle with balsamic vinegar, honey, or a combination of both.
Manouri cheese pairs well with various pasta shapes and can be incorporated in numerous ways. Its creamy texture and mild flavour make it a versatile ingredient that enhances the overall taste and appearance of your pasta dishes.
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Frequently asked questions
Manouri is a semi-soft, fresh, white cheese made from sheep's or goat's milk. It is a by-product of the feta cheese-making process.
Manouri cheese is very versatile and can be grilled, fried, crumbled over salads or pasta, or served on its own as a dessert with honey and fruit.
Manouri cheese has a mild, milky, creamy taste with hints of citrus. It is less salty than feta cheese.
Manouri cheese can be purchased online or at specialty food stores. It is also available at some Greek markets or directly from Greek cheesemakers.
Yes, Manouri cheese can be substituted for cream cheese, goat cheese, farmer's cheese, or ricotta salata in most recipes. However, the unique flavour and texture of Manouri may be missed!
