Chef: Text replace - " |}" to ""

2011-11-19T17:57:13Z

Text replace - "</div> |}" to ""

New page

{{#seo:
|title=Manouri cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#whey #cheese #cream #manouricheese #goatsmilk #ewesmilkcheeses #fat #goatsmilkcheeses #dairyproducts #mixedmilkcheeses #cheeses
|hashtagrev=12032020
|description= Manouri is a � Ο� (POP) whey cheese produced traditionally from the whey of sheeps’ milk or goats’ milk, or from the whey of a
}}


[[Image:Manouri cheese.jpg|300px|thumb|right|Manouri cheese]]

*'''Description'''
Manouri is a [[:Category:Greek recipes#ΠΟΠ (POP) ingredients|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.

*'''History'''
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.

*'''Production'''
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: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=843 The European Commission] '''

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Greek cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Goats' milk cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/whey|#whey]] [[Special:Search/cheese|#cheese]] [[Special:Search/cream|#cream]] [[Special:Search/manouricheese|#manouricheese]] [[Special:Search/goatsmilk|#goatsmilk]] [[Special:Search/ewesmilkcheeses|#ewesmilkcheeses]] [[Special:Search/fat|#fat]] [[Special:Search/goatsmilkcheeses|#goatsmilkcheeses]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/cheeses|#cheeses]]
</code>

Manouri cheese - Revision history

Chef: Text replace - " |}" to ""