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Soft

cheeses

3

Manouri

4

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. .

Pichtogalo Chanion

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 18-25°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.

minimum fat fat

max. humidity

fat

fat

60 %

70 %

100 %

65 %

50 %

100 %

type of milk

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018