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Manouri ( Greek Μανούρι ) is a Greek cream cheese related to ricotta with a fat content of around 60–80% fat i. Tr. which is mainly made from the whey of sheep and / or goat milk. It is soft, white and barkless and is offered in the form of balls, sausages or blunt cones with a diameter of around 12 cm and a length of 20 cm and a weight of around 1 kg. Its dough has no break holes and tastes mildly whey-milk-like and hardly salty, with a slight lemon aroma in the finish, which is why it is also popular for desserts in its home country. It is also suitable as a topping on bread or as an ingredient in salads and is also excellent for gratinating casseroles. It is also available as an air-dried cheese. It has been traditionally made in the center and west of Macedonia and in Thessaly since at least the 19th century . The name Manouri has been protected by the PDO seal since 1996 and may only be produced using traditional techniques in cheese dairies in the geographically established area of ​​origin of the Larisa region .


The whey (used in the production of feta , batzos and other cheeses) is enriched with sheep and / or goat milk and / or cream made from sheep or goat milk until it reaches a fat content of 2.5%. The mixture is heated to 88-90 ° C. for 40-45 minutes with constant stirring. At 70-75 ° C, 1% table salt is added to the mixture , along with another 25% sheep or goat milk or cream. When the temperature has reached 88-90 ° C, which is broken for 15-30 minutes and then subsequently suspended in cloth sacks to drain during a four- to five-hour drying phase. Today it is usually sealed in plastic film and stored at 4–5 ° C until it is sold.

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Individual evidence

  1. European Commission ( Memento of the original from March 9, 2007 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. : "LIST OF REGISTERED NAMES UNDER REGULATION (EEC) NO 2081/92 AND REGULATION (EEC) NO 2082/92" (PDF document, English, Annex II, p. 37; 235 kB) @1@ 2Template: Webachiv / IABot /