Manouri
A whey cheese produced traditionally from the whey of sheep's milk or goat's milk, or from the whey of a mixture of those two milks, to which sheep's or goat^s milk or cream is added. The cheese is esteemed for its exceptional health-giving characteristics.
Geographical area: Central and Western Macedonia, Thessaly.
The history of this excellent table whey cheese goes back to at least the last century. It is produced using traditional technology in
installations within the defined geographical area. The whey is enriched with the cream of sheep's or goat7s milk to secure a fat
content of at least 2.5%. The mixture is heated to 88-90°C over 40-45 minutes under constant stirring. At 70-750C sodium chloride is added in the proportion of 1%, together with sheep's or goat's milk or cream in the proportion of 25%. When the temperature reaches 88-90°C the curd is left for 15-30 minutes and is then transferred to cloth sacks for draining which lasts for 4-5 hours. After this the cheese is kept at a temperature of 4-50C until release to the market.
