Patrick Oconnell
Manouri is a semi-soft, fresh, white Greek cheese made from goat or sheep milk. It is a by-product of the production of feta. Manouri is a versatile cheese with a unique flavour profile. But what does it taste like?
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, crumbly, creamy |
| Taste | Salty, tangy, nutty, sweet |
| Aroma | Slightly sour, similar to yogurt, with hints of citrus |
| Fat content | 36-38% |
| Salt content | 0.8% |
Explore related products
What You'll Learn
Manouri is a semi-soft, white, mixed milk-whey cheese
Manouri has a creamy texture and a mild, delicate flavour. It is less salty than feta, with a somewhat milky taste and hints of citrus. It also has a subtle nutty flavour with a hint of sweetness. Its texture makes it ideal for crumbling over salads, pasta, or vegetables. It can also be grilled, pan-fried, or baked in phyllo pastry. Manouri is also commonly used in desserts, such as pastries or as a cheese course. It can be served with fruit, honey, or maple syrup, or used as a filling for a sweet or savoury cheese tart or pastry.
Manouri is similar to feta in some ways but is creamier and less salty. It is also less acidic than feta, with a cleaner, more subtle flavour. Manouri has a higher fat content than feta, which contributes to its creamy texture and milder taste. It is also less likely to dry out or fragment when crumbled.
Manouri is a versatile cheese that can be used in a variety of dishes. It can be substituted for cream cheese, goat cheese, or ricotta in many recipes. However, its unique flavour and texture make it a standout ingredient. Manouri's light aroma and subtle flavour make it a perfect choice for those who want to enjoy a rich, sweet cheese without the overwhelming tang or acidity of other options.
The Aroma of Gouda: A Cheesy Adventure
You may want to see also
It's made from goat or sheep milk and is a by-product of feta
Manouri is a semi-soft, fresh, white Greek cheese made from goat or sheep milk. It is a by-product of the production of feta cheese, made from the whey drained from feta. The addition of cream to the whey makes it creamier than feta. It has a fat content of about 36-38% and a low salt content of 0.8%, making it less salty than feta.
Manouri has a subtle, nutty flavour with a hint of tang and a slightly sour, citrusy undertone. Its texture is crumbly and creamy, making it ideal for crumbling over salads, pasta, or fruit. It can also be grilled, pan-fried, baked into savoury pastries, or served as a dessert cheese, drizzled with honey or maple syrup.
Manouri is a versatile cheese that can be used in both savoury and sweet dishes. It can be substituted for cream cheese in recipes such as cheesecake and pairs well with other cheeses on a cheese board.
As a by-product of feta cheese production, manouri is made by adding pasteurized goat or sheep milk to the whey. The curds are then drained and packaged in plastic, usually in multi-pound cylinders.
Manouri is produced primarily in Thessalia and Macedonia in central and northern Greece and has a Protected Designation of Origin (PDO) status.
Domino's Reduced-Fat Cheese: Taste Test and Review
You may want to see also
It's less salty than feta, with a sweet, nutty and tangy flavour
Manouri cheese is a semi-soft, fresh, white Greek cheese made from goat or sheep milk as a by-product of feta cheese production. It is similar to feta but less salty, with a sweet, nutty, and tangy flavour.
Manouri has a subtle flavour with a hint of tang and a touch of sweetness. It is also described as having a nutty, almost sheep-like taste. The cheese is known for its creamy texture and is often compared to cheesecake or ricotta. Its mild, slightly sour, and citrusy undertones make it a versatile ingredient that can be used in both sweet and savoury dishes.
The cheese's delicate nature and unique flavour make it a popular choice for those seeking a cheese that is both subtle and distinctive. Its texture and flavour profile make it ideal for crumbling over salads, pasta, or vegetables. It can also be grilled, pan-fried, or baked in phyllo pastry.
Manouri is a versatile cheese that can be used in a variety of dishes, both sweet and savoury. Its mild, slightly sweet, and nutty flavour makes it a unique and interesting ingredient. Its texture and flavour profile set it apart from other cheeses, making it a popular choice for those seeking a new and exciting cheese to experiment with.
Manouri's versatility extends beyond its use as an ingredient. It can also be enjoyed on its own, drizzled with honey, or served with fruit, nuts, or crackers. Its mild flavour and creamy texture make it a delightful cheese to savour and enjoy.
Hog Head Cheese: A Visual Guide to This Delicacy
You may want to see also
Explore related products
It's used in pastries, salads, pasta, or as a dessert cheese
Manouri is a versatile Greek cheese that can be used in a variety of dishes, including pastries, salads, pasta, or as a dessert cheese. Its semi-soft, creamy texture and mild, slightly tangy and nutty flavour make it a delicious addition to both sweet and savoury dishes.
When used in pastries, manouri can be baked into a savoury pie, such as the traditional Greek spanakopita, or a sweet cheese tart. Its creamy texture and mild flavour make it a perfect filling, and it can be paired with a variety of ingredients, such as honey or fruit. Manouri can also be grilled or pan-fried, adding a crunchy texture to sandwiches or pastries.
In salads, manouri adds a creamy, tangy element that complements the other ingredients. It can be crumbled over vegetables, fruits, or nuts, providing a rich and salty contrast to the freshness of the salad. Its texture and flavour also make it a good substitute for ricotta or feta cheese in salad recipes.
Manouri is also excellent in pasta dishes. Its creamy texture allows it to blend seamlessly with other ingredients, and its mild flavour enhances the overall taste of the dish without being overpowering. The cheese can be tossed with vegetables, herbs, or other cheeses to create a variety of pasta recipes.
As a dessert cheese, manouri is a versatile option that can be served on its own or paired with sweet accompaniments. Its sweet and nutty flavour, with hints of citrus, makes it a delicious ending to a meal. It can be served with poached fruit, drizzled with honey, or even used as a substitute for cream cheese in cheesecakes, adding a unique twist to traditional dessert recipes.
The versatility of manouri cheese makes it a valuable ingredient in a variety of dishes. Its creamy texture, mild flavour, and subtle tang elevate both sweet and savoury creations, making it a favourite among cheese enthusiasts and a sought-after ingredient in kitchens around the world.
Irish Taná Cheese: A Distinctive Taste Experience
You may want to see also
It can be grilled, pan-fried, baked, or crumbled
Manouri is a semi-soft, fresh, white Greek cheese with a delicate, tangy, salty, sweet, and nutty flavour. It is made from sheep's or goat's milk whey, which is drained from feta cheese during its production. Its creamy texture makes it ideal for grilling, pan-frying, baking, or crumbling.
When grilling manouri, consider serving it with sun-dried tomatoes, a wedge of lemon, or a vinaigrette. You can also try grilling it alongside vegetables and crumbling it over pasta dishes. Manouri is commonly grilled in Greece, but it can also be pan-fried to a crunchy texture.
Baking manouri in phyllo pastry is another popular option, creating a savoury pastry dish. Alternatively, it can be baked into sweet pastries, such as baklava cheesecake. Manouri can be used as a substitute for cream cheese in dishes like cheesecake. Its mild, nutty flavour and subtle tang make it a versatile cheese for both savoury and sweet preparations.
Manouri is also excellent when crumbled. It can be crumbled over salads, pasta, or vegetables for a delicious addition of flavour and texture. Its crumbly, creamy nature makes it a wonderful topping for fresh fruit, especially when drizzled with honey or maple syrup. It can also be enjoyed on its own, simply spread on toast or served with apple slices.
The Unique Taste of Greensward Cheese Explained
You may want to see also
Frequently asked questions
Manouri is a semi-soft, fresh white Greek cheese with a delicate, tangy, salty, sweet, nutty, and milky taste. It is also described as having a "clean" and "subtle" flavour.
Manouri is made from the whey drained from Feta cheese. It is creamier and less salty than Feta, with a higher fat content and lower sodium content. Feta is considered a "heartier, everyday cheese".
Manouri is often used in salads, pastries, or as a dessert cheese. It can be crumbled over vegetables, pasta dishes, or fresh fruit, or served with honey or maple syrup. It can also be grilled, pan-fried, or baked in phyllo.
Manouri is made from sheep's or goat's milk whey, a by-product of Feta cheese production. It is then mixed with pasteurized sheep's or goat's milk.
Manouri is produced primarily in the regions of Macedonia and Thessaly in central and northern Greece. It has PDO (Protected Designation of Origin) status, ensuring its authenticity.
