Manouri Cheese 250g – Greek sheep and goat cheese
Manouri is one of those cheeses that immediately creates a "Greek table": it's delicate, creamy, and soft, yet substantial enough to be excellent in both savory and sweet dishes. Manouri PDO is made from whey with added sheep and goat milk and cream – which gives it a velvety texture and a mild, milky flavor.
Taste and consistency
Mild, buttery-milky, subtly salty. The consistency is creamy and soft – it slices easily, works well in salads, and also holds up perfectly to a quick pan-fry.
Origin and ingredients
This is a PDO (Protected Designation of Origin) product, manufactured in Greece.
Ingredients: whey, sheep's milk, goat's milk, cream, salt. Contains lactose.
Allergens
Milk (sheep's milk, goat's milk, cream). Product contains lactose.
Uses
- for salads: instead of feta, when you want a milder, creamier cheese
- for frying: briefly pan-fried in slices, served with olive oil and herbs
- for bread: on toast, in pita, in sandwiches
- sweet: with honey and nuts as a quick Greek-style dessert
- for pasta and vegetables: as a creamy topping
Pairings
With extra virgin olive oil, oregano, and tomatoes – a classic. For sweet dishes: with honey, nuts, and fruits. It also works great in mezze: alongside olives and bread, as a delicate, creamy element on the plate.
Key Features
- PDO → Protected Designation of Origin
- sheep's and goat's milk + cream → creamy, velvety texture
- mild taste → suitable for both savory and sweet combinations
- versatile → salads, pan-fried, bread, dessert
- 250g portion → convenient for multiple uses
- Greek table classic → perfect for mezze
Specification
| Name |
Manouri Cheese PDO (whey cheese) |
| Producer / packaging |
BAZIOTAKIS Bros & Co |
| Origin |
Greece (Tripolis) |
| Ingredients |
whey, sheep's milk, goat's milk, cream, salt |
| Allergens |
milk; contains lactose |
| Weight |
250 g |
| Storage |
store in the refrigerator, +2°C to +4°C |
| Best before date |
on packaging |
| Quality system |
ELOT EN ISO 22000:2005 (according to label information) |
Nutritional values (per 100g)
| Energy |
2260 kJ / 546 kcal |
| Fat |
47.6 g |
| of which saturated fatty acids |
35 g |
| Carbohydrates |
1.4 g |
| of which sugars |
0.4 g |
| Protein |
7.4 g |
| Salt |
2.1 g |
| Fiber |
0 g |
How to serve (simple and homemade)
- Slice and drizzle with extra virgin olive oil, add oregano.
- Briefly pan-fry (1-2 min per side) until lightly golden.
- For salads: add on top instead of feta, if you prefer a milder cheese.
- Sweet: serve with honey and nuts as a quick dessert.
FAQ
1) How does Manouri differ from feta?
Manouri is milder and creamier, while feta is usually saltier and more crumbly.
2) Can it be fried?
Yes – it works well in slices, briefly pan-fried.
3) What kind of milk is it made from?
From whey with added sheep's and goat's milk and cream (according to the label).
4) How to store?
In the refrigerator, at +2°C to +4°C.
5) Does it contain lactose?
Yes – the label indicates that it contains lactose.
Who will it be perfect for?
- for those who like delicate, creamy cheeses and want something milder than feta
- for fans of mezze and Greek "on the table" dinners
- for those who enjoy cheese sweet as well (honey, nuts, fruits)
Pairs with
- extra virgin olive oil and oregano
- honey and nuts
- tomatoes and cucumber
- pita and bread
- olives
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