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Cheese from Greece, Central and Western Macedonia and Thessaly
Manouri is a boundary entry, a whey cheese set by heat, not by microbes or rennet. Sheep or goat whey, enriched with cream, is heated to 88–90 °C with up to a quarter more milk or cream and 1 % salt. The curd is drained in cloth bags for 4–5 hours and kept at 4–5 °C until sold.
| Whey from sheep or goat milk, or a mixture | [manouri-eu-1994] |
| Sheep or goat cream | Added to bring the whey to at least 2.5 % fat[manouri-eu-1994] |
| Sheep or goat milk or creamUp to 25 % | Added at 70–75 °C[manouri-eu-1994] |
| Salt (sodium chloride)1 % | Added at 70–75 °C[manouri-eu-1994] |
| Starter | none; the curd forms by heat |
Total time across the recorded steps: 4.9 h – 6.3 h
What changes: Sheep or goat cream goes into the whey until it holds at least 2.5 % fat
The whey is left over from making sheep or goat cheeses. Output: enriched whey.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Manouri is a boundary entry, a whey cheese set by heat, not by microbes or rennet. Sheep or goat whey, enriched with cream, is heated to 88–90 °C with up to a quarter more milk or cream and 1 % salt. The curd is drained in cloth bags for 4–5 hours and kept at 4–5 °C until sold. Made in 6 steps over 4.9 h – 6.3 h. The longest step, drain in cloth bags, takes 4–5 h (Greek Ministry of Agriculture). Salt is 1 % (Greek Ministry of Agriculture).
| Main step | 4–5 hSet[manouri-eu-1994] | Drain in cloth bags |
|---|---|---|
| Temperature | 88–90 °CSet[manouri-eu-1994] | Heat with constant stirring |
| Salt | 1 %Set[manouri-eu-1994] | Add milk or cream and salt on the way up |
Manouri is a heat-set whey cheese, like Myzithra and Anthotyros. Its rules add cream. The whey must reach at least 2.5 % fat before heating, and up to a quarter more milk or cream goes in on the way to 88–90 °C, which makes a rich, fresh cheese.
The rules describe no fermentation step. They require cold storage at 4–5 °C until sale, and bacteria still grow slowly in the cold.
Every number is labelled with how it is known. How this atlas is made
The EU application summarises Greek Ministerial Decision 313028/11.1.94 and says manouri has been made since at least the previous century, in the delimited area with traditional technology from the whey, milk and cream of local sheep and goat breeds raised there and fed on the local flora. The EU register lists the name as protected from 21 June 1996.
