Macedonia and Thessaly · Greece
Manouri.
Manouri melts on your tongue like sweetened ricotta kissed with sheep's milk—a cloud of creamy indulgence that's impossibly soft and utterly mild. Its subtle sweetness and rich, buttery mouthfeel feel more like a luxurious dessert ingredient than a savory cheese, with barely a whisper of salt to anchor the delicate, milky notes.
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The story
How it's made.
Why it tastes that way.
Manouri is a semi-soft Greek whey cheese enriched with cream, giving it an exceptionally rich and creamy texture despite being technically a whey cheese.
It has been made in northern Greece for centuries and received PDO protection in 1996. Unlike feta, it contains no salt and is primarily used in sweet preparations.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Whey
- Rind
- rindless
- Age
- 0–1 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Manouri's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Manouri.
25 pairings across 8 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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