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.
- Geographical area
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.
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 goats' 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
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Manouri cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Manouri cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.