Manouri is essentially a sheep's milk 'cream cheese', made by adding sheep's milk cream to the whey from the feta production. This cheese is made in months when grasses are green for a sweet flavor. The whey from the feta cheese production is boiled, and fresh sheep’s milk cream is added. Manouri, also known as Manoypi, is made in Thessaly, and in central and western Macedonia, both in central and northern Greece.

The cheese maker forms each Manouri log by scooping the curds in a special cotton sack and squeezing out the excess whey by hand. The sacks are then hung in a temperature-controlled room for several days as the excess whey drains. The result is a creamier, milder, and less salty than feta. It is also sometimes characterized as having a slightly citrus or lemony flavor. Most people have never tasted Manouri. Serving suggestions are: for breakfast on your favorite toasted bread; drizzle with honey for a special treat, or tosse the Manouri on salids or pasta for a new twist.

Since this Manouri is packed in small 4-oz. pieces we sell them in pairs, a total of 8 ounces.