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Manouri cheese
From Cookipedia
 About Manouri cheese
Manouri is a ΠΟΠ (POP) whey cheese produced traditionally from the whey of sheeps’ milk or goats’ milk, or from the whey of a mixture of those two milks, to which sheeps’ or goats’ milk or cream is added. The cheese is esteemed for its exceptional health-giving characteristics.
Central and Western Macedonia, Thessaly. The whey and the added milk and cream used in the making of the cheese come from breeds of sheep and goats reared traditionally in the defined geographical areas. The animals are fully-adapted and their diet is based on the flora of the areas.
The history of this excellent table whey cheese goes back to at least the 19th century. It is produced using traditional technology in installations within the defined geographical area.
Method of production: The whey is enriched with the cream of sheeps’ or goats’ milk to secure a fat content of at least 2.5%. The mixture is heated to 88-90C over 40-45 minutes under constant stirring. At 70-75C 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 88-90C 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 4-5C until release to the market. Reference: The European Commission |
