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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 that floats up is drained in cloth bags for 4–5 hours and kept at 4–5 °C until sold. Made in 6 steps over 4 months. The longest step, keep cold until sale, takes 4 months (Govari M 2023) and runs at 4–5 °C (Greek Ministry of Agriculture). Salt is 1 % (Greek Ministry of Agriculture).
| Main step | 4 monthsMeasured[govari2023] | Keep cold until sale |
|---|---|---|
| Temperature | 4–5 °CSet[manouri-eu-1994] | Keep cold until sale |
| Salt | 1 %Set[manouri-eu-1994] | Add milk or cream and salt on the way up |
| 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] | |
| Up to 25 % | Sheep or goat milk or cream · Added at 70–75 °C[manouri-eu-1994] |
| 1 % | Salt (sodium chloride) · Added at 70–75 °C[manouri-eu-1994] |
| Starter | none; the curd forms by heat |
Total time across the recorded steps: 4 months
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 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.
Manouri has no fermentation step and does not rely on acid to keep. The rules 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 PDO registration of 1994 says manouri has been made in the area at least since the 19th century, from the whey of local sheep and goat breeds fed on local pasture.
