Manouri (griech. ) a Greek with a fat portion of for instance 60, related to the Ricotta, is 80% fat ith Tr., which is made mainly of the whey by sheep and/or goat milk. It is softly, white and crustless and in the form of balls, sausages or blunt cones by approximately 12 cm diameters and 20 cm length with a weight of approximately 1 kg is offered. Its paste does not have break holes and tastes mildly whey milky and hardly salty, with easy lemon flavours in the outlet, why it finds in the homeland also gladly for sweet foods use. It is suitable however just as well as Brotbelag or added to salads and in addition outstanding to over cheeks of In addition there is it to buy also as air-dried cheese. Traditionally it becomes since that 19 at least. Century in the center and in the west of Macedonia and in Thessalien and is famous for its special value for the health. Manouri is protected since 1996 by the PDO seal and may be manufactured only with traditional techniques in cheese factories of the geographically fixed origin area of the region Larissa.

Production

(With the production of Feta and other cheese places) resulting the whey is enriched with sheep and/or goat milk and/or cream from sheep or goat milk, until it reaches a fat content of 2,5%. The mixture is heated up under constant agitating during 40-45 minutes on 88-90"° C. With 70-75"° C the mixture 1% common salt is added, together with further 25% sheep or goat milk or cream. If the temperature of 88-90"° C is reached, the break is left for 15-30 minutes to rest and hung up afterwards in material bags, in order to drip off during a four to five-hour drying phase. Finally it is today usually welded in plastic foil and stored with 4-5"° C, until it is sold.

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