Manouri a curd cheese, is produced in Thessaly, Central Macedonia and Western Macedonia. It is produced from curd and fresh full-fat milk or even fresh cream. It is a soft, white cheese with a compact mass, without rind. It is found in various sizes and weights. It has a pleasant, sweet taste with a characteristic aroma. For its production, both cheese-milk and cream are necessary. .
It is produced in the prefecture of Chania, Crete. It is a white table cheese with a fresh taste and aroma, and has a compact mass without rind or any cuts and holes. For its production, coagulation of milk occurs at a temperature of 18-25Â°C within 2 hours. The curd remains for acidification for 24 hours. It is then transferred in cloth sacks for draining. After that, salt is added to the drained curd.
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Fine food & drinks of Greece February 2018