Manouri cheese

From Cookipedia

Manouri cheese
  • Description

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.

  • 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: 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
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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